Happy Que Year To Our Members Around The Globe!

Transcription

Kansas City Barbeque Society – America’s Barbeque Experts!®
January 2015
Postmaster: Dated Material. Please deliver by January 10, 2015
The Monthly Publication of the Kansas City Barbeque Society
Happy Que Year To Our Members
Around The Globe!
2015
Inside
The Bullsheet
Retail List
4
Books, Seasonings & More
Welcome!38-39
Upcoming Events
KCBS New Members
2015 Events
Class Schedules 24,25,37
Cooking, Judging & Table
Captain Classes
34-37
Volume 30, Issue 1
11514 Hickman Mills Drive
KCMO 64134
Phone: 800.963.5227
www.kcbs.us
page 2bullsheet – January 2015
bullsheet – January 2015Page 3
kcbs retail list
BBQ Books
The first price is for members only!
America’s Best BBQ: Ardie Davis & Paul Kirk....................................$20.00
Great BBQ Sauce Book: Ardie Davis......................................$14.95/$15.95
Grilling America: Rick Browne.............................................................$25.95
The Kansas City Barbeque Society Cookbook....................$20.95/$22.95
The Kansas City Barbeque Society Cookbook25th Anniversary Edition..................................................$20 Free Shipping
On the Grill Backyard Bunglers: Steve Tyler.....................................$19.95
They Were Smokin’: Billy Bob Billy.......................................................$24.95
Searchin’ For Smoke
Are you searching for someone in your area to start
a barbeque team with? Let know and we’ll post your
name, location, and e-mail address until you find
someone!
Send an e-mail at bullsheet@Kcbs. 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
Pins & Accessories
2014 KCBS Member Pin............................................................................$3.00
2013 KCBS Member Pin............................................................................$3.00
2011 KCBS Member Pin............................................................................$3.00
2010 KCBS 25th Anniversary Pin.............................................................$3.00
Specialty Pins
Pig, Cow, or Chicken Pin..........................................................................$3.00
Past Years KCBS Pins Limited Quantities 2005, 2003, 2008................. $2.00
KCBS Member Banner............................................................................$20.00
BBQ DVD’s
Norman Dasinger - [email protected]
Arkansas
Mo Sliger - [email protected]
Arizona
Real BBQ Know How- Troy Black......................................................$29.99 ea
Happy “Holla”- Ed Roith- ...............................................................$38.00 ea
KCBS Order Form
Ryan Passey - [email protected]
Illinois
Andrew Piskorz - [email protected]
Brandon [email protected]
Indiana
Brian Herbert - [email protected]
Georgia
Danny Boes - [email protected]
Maryland
Skip Schlesinger - [email protected]
Missouri
Lee Jeffers - [email protected]
Greg Dahl - [email protected]
Oklahoma
Don Jones - [email protected]
Blake Bradley - [email protected]
Tim & Rhonda Holley - [email protected]
New Jersey
Dave Torpey - [email protected]
Luke Euripides - [email protected]
Iowa
Bob Penne - [email protected]
OHIO
Barry Barnes - [email protected]
Hakie Shropshire - [email protected]
New Mexico
Mark R. Conklin - [email protected]
Michigan
Terry Kekich - [email protected]
Ryan Lawrence - lawrence1402 @yahoo.com
Ohio, Kentucky, Indiana
LIam McCarthy - [email protected]
Vermont
Gerren Allen - [email protected]
Virginia
James Haddix - [email protected]
Nate Duke - [email protected]
Pennsylvania
Jeffrey Paknel - [email protected]
South CArolina
Steve Wainscott - [email protected]
FloridA
Jim Tatterson - [email protected]
Arthur Miksis - [email protected]
Wisconsin
Walt Baker - [email protected]
kcbs, 11514 hickman mills dr., kc, mo 64134
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Missouri Residents add 8.350% (Tax) ________ Standard Shipping Charge $10.00
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Pin Order Shipping $5.00
International Add $20.00 for S/H
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Kansas City
Barbeque Society’s
Side Dish
our mission
Recognizing barbeque as America’s Cuisine, the
Mission of the Kansas City Barbeque Society is to
celebrate, teach, preserve and promote barbeque
as a culinary technique, sport and art form.
Kansas City BullSheet (PS - 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.
Kansas City Barbeque Society
11514 Hickman Mills Drive
Kansas City, MO 64134
Phone: 816.765.5891
Toll Free: 1.800.963.KCBS (5227)
Fax: 816.765.5860
Visit 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
Rem Powers PhB- Rem Says
Paul Kirk CWC, PhB, B.S.A.S.- Education
Corner; The Readers Recipe Exchange
George Hensler- Startin’ The Fire
Mike Garrison- The Adventures of the Flying
BBQ Judges
Pat Maddock - The Great Pacific Northwest
Marc Gonick - Barbeque Confidential
Jason Ganahl-RMBBQA
Articles By:
Doug & Sue REid
Lyle Coleman
Jason Ganahl
Gordon Hubbell
the kansas city Bullsheet
editor
Kelly Cain
[email protected]
Bullsheet Advertising Information
& Banquet inquiries
Raye Keyes
Project Coordinator
[email protected]
Contest sanctioning &
Team of the year Inquiries
Karrin Murphy
Team of the Year Coordinator &
Contest Manager
[email protected]
OFFICE MANAGER/
accounts receivable & Payable
Sybilla Hawkins
Manager, Accounts Payable & Recieveable
[email protected]
Membership inquiries
Sammye Phelps
Manager, Membership Services
[email protected]
KCBS Officers
Mark Simmons - President
Wayne Lohman - Vice President
Kim Collier - Treasurer
Candy Weaver - Secretary
Photos By:
Doug & Sue Reid
Lyle Coleman
Carolyn Wells - Executive Director/Co-Founder
All rights reserved,
Kansas City Barbeque Society© 2015
KCBS Board Members
Randy Bigler
Bill Capstack
Kim Collier
Dave Compton
Steve Farrin
Don Harwell
Wayne Lohman
Mike Peters
Dennis Polson
Mark Simmons
Richard Preston
Candy Weaver
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 vario 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 spend any specific KCBS
rules and/or regulations. Any such change or spension 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 confing to our by-laws or membership in general.
deadline
The deadline for the February issue is January 15th @ 5pm CST Any ad,
comment or article received after this date may appear in the next issue.
President’s
Corner
January to me is always the time of new beginnings. I love
a fresh start. And we all get one every year. WOW, this is a time
of several big accomplishments and anticipations.
If you haven’t heard yet, we catapulted past our goal
of 100,000 meals in November. How can I say thank you to
so many people who worked so hard and made so many sacrifices and gave in so many ways to make this happen. I am
very grateful for our organizers who took up the challenge
to participate, our cooks who donated space on their smokers
and turned in the meats, all the charitable organizations that
picked up and processed the meat for the hungry and homeless,
and so many others who donated and worked and spread the
word so we could accomplish our goal and meet a great humanitarian need in our country. This initiative for me is just one
more demonstration of the greatness of the BBQ people in the
Kansas City BBQ Society and their true heart and spirit. Isn’t
it fun to be part of something so much bigger than ourselves,
that we can only do when we all work together to accomplish it.
THANKS!
In the last few weeks we were notified that we have received our 501(c)3 status as a tax deductible charity. This
means that donations can be received and if you choose to,
your donation could be tax deductible. Not everyone realizes
that last year we gave to 100,000 meals, college scholarships
and charitable grants almost $100,000. We believe as people
contribute to our tax deductible foundation, these numbers for
these and other charitable initiatives could grow significantly.
Donna and I have already made a donation for 2014 to the
foundation and we trust that many more will choose to do so.
Your entire donation to the KCBS Foundation will go toward
the charitable initiatives with nothing taken out or withheld for
administrative purposes.Thank you in advance for your support.
Finally, January marks the beginning of our election process and the seating of our new board of directors. The results
are announced at the annual banquet, this year in Denver,
Colorado. I want to personally encourage all of our current
members to take the time and vote for the candidates of their
choice. We look forward to growing voter participation on the
part of the membership. If you have not received notification
by now about how to vote via email, please call the office to
receive the information so you can vote on line. Thanks for a
great 2014. Donna and I look forward to seeing all of you in
Denver, January 16-17.
Happy BBQ’ng.
Mark Simmons
LIFETIME MEMBERS
The following people have become
lifetime members of KCBS this month
THORSTON BRANDENBURG
WESEL, GERMANY
ED SITARSKI
BROWNSTOWN, IN
MICHAEL REMUS
SUSSEX, WI
A. DENISE MCRAE
CHARLOTTE, NC
LAURIE REMUS
SUSSEX, WI
EDWARD HILL
CHARLOTTE, NC
AL STRUTTMAN
TOPEKA, KS
TRISTAN KANE
PHILIP, AUSTRALIA
MARY JO STRUTTMAN
TOPEKA, KS
JAMES BURG
EVANS, GA
2014 KCBS Board of Directors
Candidate Questionnaire
Each Candidate for the Board of Directors was given the
following list of questions:
Question 3: Identify your major short term goal and the major long term
goal, if elected to the Board of KCBS and your plan to implement change
or improvement in order to carry out each of these goals.
Question 1: Please describe the skills you possess (which you believe
are stronger than the other candidates) which would make you an asset
as a board member, in dealing with the challenges facing KCBS, and give
an example of how those skills would serve the KCBS Board of Directors
and its membership.
Question 4: If elected please explain “your level of commitment, time
and energy” for committee projects and monthly reports, board meetings
and attendance, as well as representing KCBS to the public and being
responsive to our members.
Question 2: If you are a Cook, Judge, Rep or Backyard Cook, please
identify the major KCBS issues concerning, one of areas in which you are
involved. Describe the major issue, your strategies to correct or improve
the issue, and what you see as the biggest challenge to the success of
your plan.
Question 5: Please describe your previous participation in KCBS activities and years of experience.
Question 6: Please explain why you want to be a member of the KCBS
Board.
governing the way Cooks prepare entries, what can be cooked, how it can
be presented, tell them why it is changed, how it is changed and when
it is to become effective. If the BOD makes changes that affect the way
that Judges and/or Table Captains perform their tasks, tell them why it is
changed, how it is changed and the effective date. KCBScore is an example. The same should apply to Sponsors and Communities. Communication in a clear, concise and timely manner is imperative. It may be said
that this is too much information for the membership of KCBS to handle.
The saying goes that you can lead a horse to water but you can’t make it
drink. However, I want all the information that the membership needs,
wants and will use to continue to make KCBS an exciting, informed and
involved dynamic organization of 20,000+ members. The biggest challenge is what is too much information and what is the monetary cost?
Question #3
Cary Bond
Question #1
-For almost thirty years I served the State of Georgia in the State Treasury Department and also served as the Legislative Fiscal Officer for the
General Assembly of Georgia
-Worked for a Computer Service Bureau for about ten years and for a
computer software developer about five years
-Was employed by a land developer for five years
-Worked for a building supply company for ten years
-I have been active in numerous civic organizations over the years
-Served as a board member of Atlanta and South DeKalb YMCA Finance Committees
-Was a Charter member of the Capital Hill Jaycees holding all of its
offices
-Served as the State Treasurer of the Georgia Jaycees
-Been active in my local United Methodist churches having held and
served in almost all capacities available
-Served as chairman of our County Board of Elections and Voter Registrations
This background has provided me with the ability to be objective and
to know how to ask the questions that need to be asked. My experience
in gathering information to make correct and valued judgments enables
me to see the overall picture. I can assist others to be able to reach and
achieve the objectives and goals of the organization. The ability to work
with people in a productive and effective manner is my expertise.
Question #2
KCBS is an organization encompassing Organizers, Reps, Cook Teams,
Judges, Table Captains, Sponsors and the Communities where the events
are being held. I have had (and have) contact with all of them. In the
environment that KCBS exists, rapid dissemination of information is vital
to the group or groups that are involved. Any changes or additions that
are being made need to be fully explained in a timely manner with the
implementation time and the benefits of the changes clearly stated. The
Bullsheet, July 2014 issue, page 31, had a highlighted note - JUST ASK.
Anything you want to know about KCBS or whatever, send it to INFO@
KCBS and your question will be answered and published in the Bullsheet.
Is this new or have I been missing it? If it is not new, how many others
have missed it? With The Bullsheet available in digital form, I hope the
all inclusive Membership of KCBS will be reading it on a regular basis.
We can download the Proposed Board Meeting Agenda to see what is going to be discussed by the BOD and we can listen to the BOD meeting by
the MP3 sound track. But as an organization, could we not send the upcoming Monthly Agenda via an E-Mail Blast (on an “as needed” basis) to
the membership? This would allow persons that see items of interest the
time to contact the Chairman and express their support or concerns and
obtain pertinent information. Perhaps we could establish “Groups” for
E-Mail Blasts that would allow rapid dissemination of changed/additional
information. For example: If changes are made to the Organizers Handbook, it needs to be sent to all of the organizers. If changes are made
to the Reps Handbooks (Duties, Reporting, etc.), it needs to be sent to
all of the Reps. It should be clearly stated why and how it is changed
and when it becomes effective. If the BOD makes changes to the rules
If elected to serve, my primary interest will be to improve all lines of
communications, by whatever means, with everyone in KCBS who has
concerns and interests. A new member of KCBS attends a Judges or a
Table Captains class for which they pay. For this fee they receive a membership card, a name tag and a copy of The Bullsheet. A notice of annual
dues renewal is sent out at the end of the individual’s membership year.
My Short Term Goal would be the following: Would it be possible for each
Board of Directors Committee Chairperson to have a summary article in
The Bullsheet on a monthly basis keeping the membership up to date?
At the end of the year the membership would have a record of what each
committee accomplished. My Long Term Goal would be the following:
Publish the Strategic Planning Goals of KCBS at least once a quarter as
the goals would probably be changing. These could be published as the
current year’s goals, three years, five years goals.
Question #4
I am very fortunate to have been married to Jean Bond for almost 54
years and to have her full support for my serving on the KCBS Board of
Directors. I am retired and have the ability to devote whatever amount of
time is needed for monthly BOD meetings. I can make myself available
and devote whatever time is needed to serve on Committees to which I
might be appointed. If my physical presence is required at BOD meetings, I will do whatever I can to attend. Jean and I will judge or participate in 28 events this year. We will continue to and will always enjoy
talking to the participants, be it the Cook teams, the Judges, the Reps,
the Sponsors and the general public. I am available by calling 770-9229565 (my home), 770-856-8337 (my cell), or by e-mail at BONDKCBS@
GMAIL.COM or [email protected], and I will respond to all
calls or inquiries. My favorite saying is “THE INTERSTATE HIGHWAY
TOOK BACKROADS AMERICA OFF THE MAP. KCBS IS PUTTING BACKROADS AMERICA BACK ON THE MAP WITH OVER 450 BBQ CONTESTS
EACH YEAR AND WE HAVE A MONTHLY PUBLICATION CALLED THE
BULLSHEET SPELLED SHEET IN CASE I HAVE A DICTION PROBLEM”.
We travel to places we might not have thought of going to if it was not
for BBQ, visit with the greatest extended family one could ask for, always
have the opportunity to experience and judge the best culinary skills that
teams can present for our evaluation, and help a charitable cause.
Question #5
I attended the KCBS Judges Class in Covington GA in July 2007. I
judged my first contest August 8, 2007 - the Pigs and Peaches in Kennesaw, GA. I am a member of the 100 Plus KCBS Club, and have judged
and will have participated in 140 Kansas City Barbeque Society events
by December 31, 2014. I have had the pleasure of judging 10 non-KCBS
events including one International event. My wife and I have the honor
of being the first recipients of the SAM AND DIANE GROGGAN AWARD
being selected by Organizers, Cooks and Reps for service to events and
functions of KCBS. It was a most humbling award and one that we will
always cherish.
Question #6
I am offering the skills and experience I have acquired over my lifetime
to assist the KCBS Board in continuing to lead the finest BBQ organization in the world. I want the membership to know that I am here to serve
and be their voice as a board member. After all, it is their organization
and the Board of Directors just leads it. The KCBS Board of Directors
are stewards looking after the membership’s concerns, properties, growth
and future.
I may not be your first choice for the Board but I am your best
Choice!!!!!!!!!!!!
120 KCBS sanctioned contests and a few non-sanctioned ones as well.
I normally take my travel trailer and camp nearby so that I can come out
on Friday evening and visit with the teams.
At most contests here in the center of the country I’ll most likely know
around 25 to 30% of the teams and I’m meeting new people at every
contest. When I’m judging I’ll hand out my KCBS business cards to everyone at my table and to anyone who wants one – I’m always willing to
answer a question or try to explain something if I can.
Question #6
I feel that being a CBJ and a part-time cook gives me a chance to
represent both the CBJs and the smaller, part-time cooks on the Board.
When I first came on the Board three years ago I was the only voice for
the judges, and that’s something that I want to continue
I truly feel that I’ve helped to make a difference on the Board of Directors during the last three years. With your support I hope to make the
Board even more open and responsive to you, the member.
Dave Compton
Question #1
I’m a KCBS Master CBJ and I’ve judged over 120 sanctioned contests since 2007. I’ve judged contests in Iowa, Missouri, Nebraska,
Kansas, Oklahoma, Texas, Minnesota and Tennessee and most of those
contests included visiting with friends old and new on Friday evening.
I’ve been an ambassador from the judges to the cook teams and vice
versa. I cook at least once a year, usually with a different team, and I
am in the process of getting my own team together to cook at least a
couple of times a year. I’ve volunteered to help out at contests and at
CBJ / Table Captain classes. If it has to do with competition BBQ then
I’m right there!
For the last three years on the Board I’ve had the privilege of serving
on the Philanthropy, Rules and CBJ committees. I feel that this Board
has come a long way in being more responsive, open and transparent to
the members and I’d like to help us to continue doing so.
Question #2
One of the things that caused me to run three years ago was the
disconnect between cooks and judges. I think that we’ve come a long
way on this but there’s still quite a long way to go. I’d like to see more
Reps inviting the judges to stick around for the awards, I’d like to see
more judges come out on Friday evening and meet some cook teams.
I’d like to see a time where a judge cooks with a team long before they
have judged 30 contests, like maybe around their 10th or 15th contest
and continuing to cook with a team every so often. I’d also like to see
cooks judging every once in a while – just to see what the judges are
really looking for inside that tent.
I’d like to see the upcoming CBJ continuing education program be
just the starting point on making our KCBS CBJs the very best judges
in the BBQ world.
Question #3
My major short term goal is to finish the work that my Philanthropy
committee has done on revamping all of the grant programs. I’ve been
very fortunate to have some great committee members, KCBS members
who have volunteered their time and talents to help our organization.
We are in the process of completely eliminating paper applications for
all of our programs – that means no more lost pages, no more missing
applications and most of it takes a load off of the office staff.
KCBS is a non-profit, charitable organization. We have an obligation
to make charitable grants to worthy organizations and individuals but
we also have an obligation to you, our members, to be responsible with
your money. I think that our new requirements and the new computer
program will help KCBS in doing this.
My major long term goal goes right back to the judging and the judges. Obviously we don’t want cookie-cutter judges but we need to have
all judges somewhat on the same page. All 8s and 9s tells the cook
something – even all 5s and 6s tells him something. What drives any
cook up the wall is a taste or tenderness score of 9, 6, 8, 4, 5, 7. That’s
what we need to work on! I don’t know if that means more education,
a whole different scoring system or what but I do know that something
has to be done.
Another long term goal is to set up a system where the members
could opt-in for an e-mail whenever there’s a change, update or clarification of a KCBS Rule. Most people aren’t aware that the Rep Advisories are posted on the KCBS website – somehow we need to get these
changes out to the membership as soon as possible.
Question #4
Being retired gives me more time to devote to KCBS. I’m usually
available from about ten a.m. until midnight or so (I’m not much of a
morning person). You can reach me at 515-669-5882, davethebbqguy@
gmail.com or at [email protected]. During my three year term I have only
missed one Board meeting (family emergency) and three committee
meetings while serving on three different committees. If you leave a
message I WILL get back to you – it might take a few days while I look
for answers but I will get back.
Question #5
I started out cooking with a friend of mine in 2006 and I took my CBJ
class in early 2007. Since then I have cooked at least once a year, usually with a different team each year and I have managed to judge over
Sandy fulton
Question #1
I have been an organizer of KCBS Competitions for the last twelve
years. For years I owned my own restaurant business and then spent 25
years working at hotels as Director of Sales and Marketing. My strengths
in these jobs were the ability to organize successful events for my restaurant and catering business and for the hotels. I have always excelled
in bringing people together for a common cause. Every event that I have
planned has been successful and I am very proud of my accomplishments. With BBQ competitions I have always put the competitors and
judges as my top priority. There are many competitions for the competitors and judges to choose from I want to always be the organizer that they
want to follow. I believe that my years of experience can help both new
and established organizers to make their event the best it can be. Profitability is so important to organizers whether it is a business or a nonprofit
behind the event. I believe my experience over the last years can help
organizers find sponsors, increase the size of their event, introduce new
attractions to their events.
Question #2
I am a certified judge but my main reason for running for the Board of
Directors is that of an organizer. We are witnessing many competitions
cancelling. We do not need to see a decrease in our KCBS sanctioned
events. I believe my years of experience in organizing successful events
can help these organizers. I am sure most of the cancellation is lack of
profits for the organizer whether it is a private business or a nonprofit.
Knowing how to find sponsors and finding other ways to increase their
revenue I believe can make a difference in them cancelling. Also how to
help them calculate the economic impact their event can have on their
community.
Question #3
My major short term goal would be to be of assistant to organizers who
currently are working on their events and helping them to maximize the
efforts in order to increase the size of their event and the revenue. Long
term would be to help people or organizations who are interested in organizing a competition and have never done it before. KCBS provides the
organizer with excellent guidelines but having a Board Member who has
been successful in planning these competitions will be able to share with
you experiences they have had. Sometimes when going into the unknown
it helps to have someone near that has traveled that road.
Question #4
I have spent a lifetime as a business owner and executive. When given
my commitment I stand by it. Now that I am retired I have the time to do
this. For 12 years I have been a member of KCBS and promoted them
every chance I have had. Have done many TV and radio spots for my
competitions and have always been proud that I represent KCBS when I
do these events.
After spending a lifetime career in the hospitality industry/event organizing I decided after retirement I wanted to continue doing what my
true career passion was. That is event organizing and in particular KCBS
BBQ Competitions. My plans were not to retire this early but do to an accident I was forced to retire because I no longer could physically perform
and its membership.
your plan.
Board.
Sandy fulton cont.
the duties necessary for my job. This was a very difficult time for me
because mentally I still wanted to do what I had always loved doing. With
the help of family and friends I am again organizing BBQ competitions.
All it takes is the knowledge of how to organize an event, a computer, a
telephone and a golf cart during the event.
My love for this started in 2002 when I organized my very first KCBS
event. With only 14 competitors I held my first Pork in the Park BBQ
Competition in Salisbury Maryland. I was employed by the County as
a Tourism Director and wanted to bring an event to our town that people
would embrace and hopefully be excited to watch it grow. And that it
did. I had spent the last 25 years organizing special events but this would
be my first KCBS event. Needless to say I fell in love with BBQ and
the competitors and judges. In 2012 I retired from the County but had
reached 132 teams in my final year of organizing Pork in the Park the
largest competition on the East Coast.
But the love affair with BBQ wasn’t over for me. The relationships and
friendships I had made with the competitors and the judges just couldn’t
be part of my retirement. I missed them and missed the challenge and
excitement of organizing these events. It is hard to explain but with bbq
lovers there is a bond a feeling I had never had organizing other events
during my career.
I had developed over the years a huge list of bbquers and judges a list
that most promoters would die for. I couldn’t let this go to waste. Spent
so many great hours with these people, it wasn’t time to say goodbye.
After I had retired the Delaware State Fair contacted me to see if I was
interested in organizing a bbq festival for them at the State Fair Grounds
in Harrington Delaware. Well from that Triple Threat BBQ Beer and
Music Festival was scheduled and sanctioned by Kansas City Barbecue
Society (KCBS) and the event was held in April 2014 with over 100
competitors and 160 judges. A huge success and a perfect location. The
State Fair staff a dream to work with. The 2015 event has been scheduled for April 2015. Hoping to reach 200 teams next year!!!!!!
My next event was a very special event. Right here in my hometown
of Snow Hill Maryland. The President of the local Middle School PTA,
was looking for a money raiser for the school. Hence Pig and a Jig was
created along with great sponsorship from Preston Ford it was a fantastic
event. Great local support and profits were made for the school. Mission a success. It has been scheduled for June of 2015.
With just two months to organize I was approached to do a competition in Hampton Roads Virginia. Told the promoter it usually takes more
time that two months but I would give it everything I had. From there
the Virginia BBQ Championship was sanctioned and held at the Hampton
Roads Coliseum. The promoter, Live Wire Media had never promoted
a BBQ competition and were amazed and excited about the event. The
property was sold out; there wasn’t a space open for another competitor.
Success!!! And yes they have scheduled it again for August of 2015
and not too long after that there will be an inaugural event hopefully right
on the beach. Soon to be announced.
Question #5
I had to retire from my Government job because of a bad fall and consequently 5 operations and could no longer do what the job required of
me. But soon realized that although I am left with a handicap of walking
with a cane the knowledge of being an organizer and event planning was
still there and now I have the time to do it exclusively. I have 12 years of
experience organizing BBQ competitions. I am starting a business where
I can assist other organizers in building their competitions. Every event
I have organized has been successful and I want to assist others in helping to make theirs successful also. I think as a member of the Board of
Directors I can make a difference by helping to make KCBS events grow
across the country. The potential is tremendous for KCBS.
If elected I believe that I have the time and experience to help organizers with their current event and be available to new organizers to offer my
help in making their events a success. I definitely will be committed and
have the time and energy to do this now.
Question #6
I want to be a member of the KCBS Board because I believe I can help
the Association’s competitions grow and that I can help the individuals
promoting the competitions to make their event the best it can be.
Mike Hays
Question #1
I have 30 years of experience in Sales and Marketing, both in the corporate world, and as a self-employed business owner. In the corporate
world, I was involved in the construction and electronics industries,
while as a self-employed business owner I have enjoyed success in the
real estate industry, as well as an independent representative in the insurance industry. My sales and marketing experience has allowed me to
develop skills in successfully negotiating contracts and finding common
ground that is mutually beneficial to all parties involved.
My KCBS experience includes competing in 200+ KCBS sanctioned
contests over the last 10 years, as well as being a Certified BBQ Judge.
Question #2
As a Cook, my biggest concern is the number of contests that have
cancelled over the last several years. It is encouraging to see new contests come on board every year, but as an organization, we must also
pay close attention to established contests, especially those that are
struggling to stay viable, and do everything we can to ensure that as we
move forward as an organization, we aren’t forgetting to look back and
remember where we’ve been and those contests that have helped us
grow.
Having the opportunity to cook all across the country, I’ve also noticed
significant differences in the structure and processes of different KCBS
Reps at the contests they preside over. I’d like to see more consistency
in the product that KCBS presents to its customers, the organizers, the
judges, and ultimately, the cooks. My experience has taught me that
Brand consistency is imperative to the success of any product.
As with any change, the biggest obstacles to overcome will be identifying the underlying issues of the problems we face and finding solutions
that address those problems, while still being sensitive to our culture
and tradition, and meeting the needs of those involved in implementing
the changes.
Question #3
My short term goals are to focus on becoming familiar with the current
processes within the organization and identifying areas where I feel my
particular skills would be of service to KCBS. I feel a common mistake
of anyone taking on a new position, is to come aboard and take on too
much, too fast, without the proper information and background to make
reasonable decisions. Change, just for the sake of change, helps no
one.
My long term goals will center on being instrumental in identifying
areas where KCBS can improve its Brand by providing a more consistent
and valuable product to its customers. This will involve fostering open
communication and transparency with Organizers, Cooks, and Judges
to identify areas of inconsistency and working toward solutions that are
beneficial to all those concerned.
Question #4
I have made the commitment to run for the Board, knowing that to
be a successful and contributing Board Member, it will require much
more than just participating in a phone call once a month. I know that to
successfully implement change in the short amount of time available to
each Board Member, 36 meetings per term, the majority of the work has
to be done outside of meeting time. I resolve to have active committee
members and to be fully prepared to discuss issues where and when the
need arises, both during meetings and in between. Having cooked 2530 contests a year over the last 3 years, in all parts of the country, I have
the ability to be personally available to Members all over the US, whether
they are organizers, judges, or cooks. I welcome the opportunity to sit
down and listen to their concerns and ideas.
Question #5
I am an active KCBS cook, competing as Team Enoserv in contests in
various parts of the country. I cooked in 34 contests in 2014, in almost
100 contests over the last 3 years, and in over 200 contests since 2005.
I am a CBJ, and have cooked for a CBJ class held in Bixby, OK for the last
7 years. I have been a member of KCBS since 2006.
Question #6
I want to be a member of the KCBS Board for several reasons. First,
and foremost, as I look back on my 10 years of competing in KCBS contests I realize all of the great friends I have made and all of the wonderful
experiences I have had because of competition BBQ. I am at a point in
my life where it is important to me to try and give back to an organization
that has been so instrumental in giving me so much. Also, I see that as
KCBS continues to grow, there is an opportunity to address some of the
organizational and structural issues of KCBS that pertain to the product
that it puts forward to its organizers, cooks and judges. Finally, I firmly
believe in what KCBS stands for and what it wants to accomplish as an
organization. I feel that I have the energy, experience and skills needed
to be a valuable, contributing Board member and help KCBS improve
and grow.
I would greatly appreciate your vote and your support to be elected to
the Board of KCBS!
higher: teams spend a lot of money and time to compete, in the judging
tent KCBS Reps call out low scoring judges, and there is the promise/
threat that KBCS is tracking judges.
To combat ‘score inflation’ I have a multi-part strategy: reemphasizing
the 2 thru 9 scoring guideline, tweaking the 2 thru 9 descriptions, defining average, and taking some of the pressure off of judges by shining a
light into the dark corners of judge tracking. Is judge tracking happening?
What methodology is being utilized to track judges? And to what end?
There is a mountain of challenges to addressing this issue. Not the
least of which is that cooks like high scores and judges love giving high
scores. But if competition barbeque is about learning, honing of skills,
and presenting the best you have to offer to be judged then a judge’s
highest calling is to judge that effort fairly following the KCBS judging
guidelines. Then and only then can excellence in Barbeque be achieved.
Question #3
A major short term goal besides ‘score inflation’ is getting all of KCBS
on the same page and implementing regional representation so that my
long term goal of having a more engaged membership can be achieved.
Because KCBS Reps are the face of the Kansas City Barbeque Society,
they should all be on the same page. The frustration teams and judges
have with Reps having their own rules and/or their own interpretation of
rules causes apathy toward and mistrust of KCBS. Rep’s best practice
should be identified and implemented across the board.
Ten percent of the KCBS membership voted in the last Board election; that’s low by anybody’s standard. Could it be because members
don’t know any of the candidates? Regional representation would give our
membership candidates that they know and in turn Board members that
they recognize as representing their interests. With representation comes
more involved members and with more involved members we get a more
engaged membership.
Question #4
When I was told that I had been nominated I realized that the decision
to run would take some careful consideration. I had to ask myself and
answer a number of questions. Do I have the needed experience? I do, as
outlined in the answer to question one. Do I have the level of dedication
needed? I do. I revel in taking care of all the details and seeing projects
through to the end. Do I have the time? I have the time. In Texas hold’em
they call that being all-in. I’m all-in, fully committed and welcome the
opportunity to hear your concerns and look forward to serving you as a
KCBS Board member.
Question #5
Kevin keeling
Question #1
As a Certified Barbeque Judge and Certified Master Judge I’ve judged
almost fifty contests. Plus I’ve cooked almost half that many contests as
a member of a competition barbeque team. Through those experiences I
have an understanding of both barbeque and KCBS.
I’ve served on a number of different Boards. I understand the responsibilities of a being a Board member and I have the skills to succeed:
listening, reasoning, seeing all sides, compromising, and moving forward
with the solution voted for by the majority of the Board.
I have a Master’s of Business Administration with a concentration in
Management Information Systems.
I taught computer applications, programming, and information systems
at the university level for almost ten years. My teaching skills that will
aide KCBS include being able to present information in a clear and concise manner, being able to lead discussions with diverse opinions, and
providing summation and resolution.
My experience and skills have proven valuable to other organizations
and associations and I believe will prove to be beneficial to KCBS and its
members as well.
Question #2
Although I’ve cooked a number of contests I feel I identify more with
Judges and judging.
The major judging issue KCBS is facing is what I’m going to call ‘score
inflation.’ In academia, I was always aware of and concerned with grade
inflation. Now in barbeque I’m aware of and concerned with score inflation. I’m seeing a lot of 180s and 700s. As table captain I’ve witnessed
high scores being given to samples that were not deserving; e.g., 9s given
for Tenderness to ribs with the bones falling out. Judges are obviously
struggling with the scoring descriptions and guidelines. The national forums are full of judges who have completely pushed aside the 2 thru 9
judging guideline by openly declaring, “There is no average in competition barbeque.” A number of things create pressure for judges to score
My involvement in the KCBS barbeque world started in 2007 with a
KCBS Certified BBQ Judging Class. Since then I’ve judged nearly 50
events, became a Certified Master Judge, and have cooked more than
twenty KCBS competitions with a competition barbeque team.
I’ve been a member of the KCBScore Committee from its inception.
As past Vice-President and lifetime member of the Rocky Mountain
BBQ Association I’ve conducted round table sessions for event organizers
and designed and taught a ‘Judge Fairly Symposium’ for Certified Barbeque Judges. I also developed the Judges’ Liaison Program (JLP) and
JudgeBBQ which are online systems that event organizers can use to sign
up judges for their events.
Question #6
I believe that I have knowledge, experience, and tangible skills that
will be invaluable to the KCBS Board. In my seven-year involvement with
barbeque I’ve made a lot of great friends and met a lot of acquaintances
all who love barbeque; going forward I’m sure there will be many more.
For those friends, current and future, and those acquaintances, current
and future, I want to have a positive impact on KCBS.
Richard Preston
For
KCBS Board of Directors
Richard Preston
Question #1
Some of the skills that I posses include being in public education for
over 36 years in which I deal with the general public everyday as part of
being a teacher. I have a Masters degree in Education & Administration
and Supervision. These skills have been used in the past when I have
served as Area Director for AYSO and other boards for both my community and church. I have taken what I have learned and applied them to
and its membership.
your plan.
Richard Preston cont.
working with the other members of the Board of Directors to make a better
KCBS.
Question #2
As a judge of over 100 contests, we need to find a way to get all the
judges on the page. In my 11 years, there have been numerous ways judges have been taught. I have sit in a number of judges classes to continue
my education. This is one way to keep up with the standards that is being
taught today. This is one way for all judges to learn what is now being
taught. Also continue education classes need to be add to our web page.
Question #3
My goal for KCBS is to make it the strongest BBQ society for cookers,
judges, and organizers. My other goal is to finish all the business I started
as a member of the Board this year.
Question #4
While I am very dedicated to KCBS I would have to say that my family
and church would come first, but KCBS is definitely third. This year I have
attended every board meeting, but one. I have attended all committee
meetings I was assigned. Also I am a Lifetime Member of KCBS.
Question #5
I have been involved with KCBS serving as a judge and/or table captain
for eleven years. I am a proud member of the KCBS 100+ Club and I am a
CMJ and CTC. I have been a KCBS Contest Representative for eight years.
I also have repped over 68 contests. I also served as a volunteer at the
KCBS National Meetings, Great American Tour, and other events. I have
served on the KCBS Board of Directors in 2014. I have served as Chair
of the Membership Committee, Vice Chair of the Finance Committee, and
Vice Chair of Education/Communication Committee.
Question #6
I want to continue to be on the KCBS Board of Director to finished the
work I started. I am committed to work with cooks, judges , organizers,
board members to make KCBS the best BBQ Society.
Board.
Question #2
As a BBQ Cook, I have competed in almost 100 contests in the past
three seasons, and have traveled throughout the United States and have
met many fellow competitors who share the same passions and goals as
I do in promoting this sport which can quickly become the #1 family
oriented sport in the world.
I am confident that I can take this experience and use it to contribute
to the continued successful growth of the Sport of BBQ.
As a Cook, Organizer and CBJ, I believe there is room for growth and
improvement in all three of these facets of the sport.
As a Cook Team, we must develop stable strategies that provide consistent contest operations as well as a stable and viable contest structures that will attract new competitors and level the playing field for all
involved.
From an Organizer’s position, I can see where the KCBS can better help
assist with the profitability of contests thru more assistance and training for organizers, revised sanctioning standards, and a Marketing/Media
focus on BBQ throughout America as a whole.
From the Judging tent, is has been no secret that an across the board
review of judging standards and practices needs to be immediately addressed.
This is not so much an issue that pertains to individual judges, but
rather the various Genre’s of judges that were certified under different
curriculums and all judge at the same table and score based on different criteria. I believe there should be a focus from the Board that should
work on standardizing current CBJ’s rather than continuing to recruit new
CBJ’s which only contributes to the standards and dilutes the frequency
of opportunities that existing CBJ’s get to use and hone their judging
skills.
Once again as a Cook Team, these differences in standards make it
hard for teams to develop profiles that can be consistent week in and
week out.
Question #3
My short term goal will to be to work with the Board and Administration
to educate myself on the process of the organization and determine how
I can best be of service.
My long range goals are to help to implement the immediate needs,
and to work toward a long range plan of continued stable growth of the
sport and promote this past time as a viable and quality activity for anyone who in interested in a family themed competitive activity that can
offer rewards of not only winning money, but to enhance the quality of
life of all involved while benefiting from the growth of the associated industries what will support and supply these activities.
Question #4
Having held various appointed and elected offices in my community, I
understand the time and commitment required to adequately serve those
that have entrusted me with this responsibility. To be a successful representative of “The People”, you have to pledge three things; a) Your
Time, b) Your experience, and most importantly, c) Your Attention to the
Members concerns.
Question #5
david qualls
Question #1
I have 27+ year tenure in the Gaming & Entertainment Industry. I have
served public offices such as Mayor of my City and Member of the local
School Board. In addition to being Chairman of the Oklahoma Indian
Gaming Association for over 8 years. That Association represents some
300,000+ members who generate a $5 Billion Dollar industry in Oklahoma.
I have been the 1/2 of our Husband & Wife Team, The American Dream
BBQ Team, for the past three years, we have attended the past two annual meetings of the KCBS and I regularly read the minutes and notes of
Board meetings and actively communicate with fellow Team Members,
Contest Representatives, Contest Organizer’s, and Current Board Members to stay current on the benefits and challenges of our sport.
I have been the organizer of the “Smokin At The Run” contests held
the past couple of years in Miami, Oklahoma and actually got exposed to
the sport and KCBS by assisting with the “Its A Smokin Thang” contest
in our hometown of Tecumseh, OK when it ran in the years from 20092013.
Question #6
I have really enjoyed what KCBS has developed as a sport for families
and friends to participate in. We have enjoyed success and grown personally from all the acquaintances and experiences we have enjoyed thru
participating in KCBS events.
Because of this, I think it’s my responsibility to both “Give Back” to
KCBS for what it has provided to me, and help to “Pay Forward” this
opportunity for new families to enjoy the same fulfillment that I have
enjoyed thru KCBS.
notice to help improve the consistency of their role within KCBS.
Question #3
My short term goal is reducing the occurrences of “good” and “bad”
tables. I believe this is possible by utilizing KCBS Score to create table
assignments for the judge’s tent. This would more than likely require
several modifications to the current process and require organizers to
participate. Currently it is the organizers responsibility to gather the
judges and the Reps’ responsibility to seat the Judges. There would be
obvious challenges to work out, judges unable to make the comp at the
last minute, etc., but I believe that this would have an immediate and
positive impact on scoring. My long term goal is to improve the relationships between Cooks and Judges. This can be accomplished through
improved communication and effort on both parties. Remember we are
all here because we love BBQ!
Question #4
Mike Richter
Question #1
During my 29 year career with the Department of Justice’s Federal
Bureau of Prisons I held numerous positions with varying degrees of
responsibility. My last 10 years I served as a Section Chief. One of
my responsibilities was overseeing Bureau’s compliance with applicable
rules and regulations by auditing Bureau facilities across the country.
These audits covered everything occurring inside our facilities, regional
offices and central office (financial management, correctional services,
healthcare, food service, information technology, etc.). This responsibility enhanced my already broad knowledge of the Bureau’s operations.
Another duty was serving as the Deputy Competition Advocate responsible for reviewing and approving or denying all sole source acquisitions
over $100,000. This responsibility relied upon my skill as a Contracting
Officer and knowledge of Government acquisition regulations. Additionally, I led the Bureau’s initiative on reducing and eliminating redundancies in governing policy and regulations. This 2 year project required
coordinating groups of subject matter experts and reviewing each and
every line of policy and regulation. This assignment solidified me a subject matter expert on Bureau operations. Although an enormous task, it
proved to be an extremely productive initiative resulting in the reduction
and elimination of numerous duplicate polices and redundant effort. The
skills utilized to keep these groups focused and on point will serve me
well interacting with the Board and completing whatever projects I may
be assigned.
Additionally, the skills developed during my career would transfer well
to the vast needs and responsibilities of the KCBS board by:
My ability to work within a wide range of personalities (KCBS Board,
Organizers, Reps, Judges, and Cooks) to achieve optimal results from
our initiatives.
The insight to listen to the members in all categories of involvement to
determine and prioritize need areas within the organization.
Improving upon existing and developing innovative processes to attain
a more unified membership.
Versatility to work in whatever capacity I am asked, to identify, achieve
and attain goals that best serve the organization.
Commitment to the KCBS to be “in the field” and available to listen
to concerns, bring concerns to the Board when appropriate, be an active advocate for building bridges between membership categories, and
encouraging positive interaction of Cooks, Judges and Reps.
Before deciding to run for the Board my wife, Barbara, and I discussed
the time and energy that election to the Board would require. Those who
know me know I do not take on things lightly and if elected I will be in,
body and soul. I am retired which allows me ample time to support the
KCBS. We are fortunate to compete in 25-30 contests per year, traveling in many states throughout the year. I have the time and energy to do
more than compete. I would be honored to represent and be a voice for
all members of the KCBS, and believe I am in touch with what is happening in the field.
Question #5
My team CHIX, SWINE & BOVINE Bbq. competed in our first comp
in 2002 and did one or two comps a year for several years. We started
getting serious (less partying) in 2008. Since then, we have improved
our consistency and results. We have, since 2008, become much more
involved and knowledgeable about the KCBS as an organization. We
became Certified Judges as well as cooks. We support the Mid Atlantic
BBQ Association in addition to KCBS. We have attended the Annual
Banquet since 2009, and have built strong relationships among all membership categories within the KCBS in many areas of the country.
Question #6
The decision to run for the Board was not made lightly nor without
some reservation. I believe I have something to offer and believe my
personality and skillset would benefit the Board and the KCBS. Traveling
and competing across the county has introduced me to so many wonderful people. There is nothing better than visiting with old friends and
making new friends at comps. This is an excellent time for folks to share
their thoughts about competition BBQ.
BBQ has become much more than a hobby – it has become a way of life
for us. I believe the KCBS is the best organization anywhere whose goal
is to support and promote BBQ. I want to see the KCBS continue to grow
and I am confident I can help. I am a proud member of the KCBS and
believe I can help affect positive change through listening to concerns
from all parties in my travels to BBQ, and making the commitment to do
what I can to improve communication, processes and the image of the
KCBS by committing to serve on the Board.
Question #2
Our organization needs active members from all facets, including Organizers, Reps, Cooks, and Judges to remain vibrant and to continue
to grow. As a Cook and sometime Judge, I believe the major issue facing the KCBS is improving the relationship and understanding between
Cooks and Judges. The creation of KCBS Score has provided Cooks with
useful and valuable information. However, it has also verified what some
have suspected in that there are “good” tables and “bad” tables. I believe KCBS Score can be utilized to identify outliers and help reduce, if
not eliminate, both overly good and overly bad tables. The main obstacle
is determining how best to proceed. We do not want to make snap decisions and totally change how things are currently accomplished but we
also cannot continue with the status quo. Decisions need to be made
and acted upon. It is not in the best interest of our organization to discuss ideas and then table in lieu of making a decision.
Social Media has played a huge role in the disconnect between Judges
and Cooks, and I believe in order to move the organization forward it is
imperative we identify and develop positive solutions, recognizing the
importance of all parties.
To accomplish this task, I would like to investigate how further development of the data collected through KCBS Score could be isolated
for Cooks, Judges, Organizers and Reps, and used as a tool for not only
Cooks to gain insight, but also to provide to Judges, Organizers and Reps
appropriate information so they have the ability to compare results, as
cooks do, and make a determination based on this feedback if further
training might be needed, or if a more concise understanding of the expectations is needed. The major obstacle in this plan would be gaining
commitment from those who receive this feedback to thoroughly examine the information provided, and then act upon “patterns” they may
Jeff Sharp
Question #1
I have been competing for the past 4 years, and for the past two years
I have been a member of a Competition Organizing Committee coupled
with a 26 plus years career working in Law Enforcement that has given
me valuable skills dealing with tough decisions involving individuals and
groups concerning their well-being.
It has also afforded me the opportunity to be involved in various aspects of the operations of a Law Enforcement Agency. During this 26year period, I had the opportunity to write Rules and Regulations, Oversee the Hiring Process, Acquire necessary Equipment, and Work within
and submit Budgets, Held a seat on the Pension Administration Board.
All of which has given me the organizational, leadership, and time management skills that are of value to KCBS.
and its membership.
your plan.
Board.
Jeff Sharp cont.
Question #2
I started in the backyard and was encouraged to try competing in a
competition; this hobby has now become a way of life, and I enjoy the
contact with the teams, and I can comfortably relate to them.
Question #3
As a member of a local Contest Organization Committee and a competition cook a major issue that concerns me is the difficulty for organizers
to maintain or grow their respective contests. In 2014 a large number of
contests was cancelled given the current economic conditions I feel that
KCBS should take action or have dialogue to avoid this trend of conflicting contests and to many contests that are in the same geographic locations. Further, I feel the required team count should be lowered especially in those regions where contests are abundant. Increasing the team
count requirements concerning adding additional REPS, which incurs
additional costs for organizers.
I am fully aware that these points maybe hard to implement and that
there may be adverse effects on the organization as a whole, however I
feel there needs to be more dialogue to address the current difficulties
facing organizers and to determine what steps KCBS can take to assist
organizers, which in the end would only benefit KCBS growth.
Question #3
In the short term, I would like to help address organizers concerns, such
as conflicting competitions, and limiting competitions in given regions.
In addition, I feel there is a need for a database relating to judging that
should be available to the organizers to assist them in table placement
at competitions in an attempt to have a more balanced judging system.
In the long term, I would like to have an open dialogue concerning a
refresher course for judges and possibly making that available on-line.
Further, I would like to see KCBS pursue a partnership with an organization to increase the promotions of a KIDS-Q at competitions that can lead
to a future growth in addition to a stronger membership.
Question #4
As I stated earlier that BBQ has become a way of life, being a cook
that is not afraid to travel affords me the availability to members. My geographic local will allow me to attend meetings via Telematics involvement
on committees and subsequence projects will be handled in a timely
manner.
Question #5
My experience with KCBS is that of a cook and CBJ. Sharing the experience with my wife and team mate competing in our First Professional
Competition in May of 2011. Currently I am a board member for a local
competition in Plymouth, Indiana, now in its 2nd year has successfully
seen growth, but not without the hard work of the organizers.
Question #6
As a member of the Board of Directors, I want to see KCBS not only
prosper but grow; I would like to be a voice for the cooks, and take KCBS
to the future successfully.
Ralph williams
Question #1
As a retired school administrator, I dealt daily with budgets, meetings,
parents and student problems. One must be versatile in handling the
dealings of a large school district. I have those management skills. I
bring that versatility to the BOD. Being retired, I have the time to spend
to complete those tasks presented to me. I have been privileged to serve
as a CBJ, Master CBJ, contest REP, and instructor. I have served on
national committees where policy was written and implemented on the
national level. Additionally, I served on our state Elementary Principals
BOD for 17 years. I currently serve as Treasurer for our local BBQ organization. Our group sponsors a successful BBQ event each year. All of
these experiences show the responsibility and commitment I would bring
to the BOD.
Question #2
Membership retention is an area of concern. Why does a member not
return? Have they retired, are they disinterested, once trained can’t get
accepted to an event, is it economics? Factors such as this need to be
considered to keep the growth of KCBS at the successful level it currently operates. I feel an effort to contact non-returning judges’ needs to
be looked at. Their information may hold the key to help KCBS redirect
the loss of members. As I work various contests, I am frequently asked
“Why are they adding more contests? We can hardly get our required
numbers”. A look at our current sanctioning policy/ saturation numbers
may need to be addressed.
Question #3
My short term goal is to become orientated with the Board and various
procedures as soon as possible, a hands on active approach. Be responsive to everyone I represent, be it cooks, judges’, organizers or Board
members.
My long term goal is to be a good, supporting, listening BOD member.
I often hear judges and cooks asking for certain changes. Change/review
is always needed; change/review is usually a good thing. Oftentimes the
changes needed are slow to evolve; however, change does not always
need to occur just for changes sake.
I would like to take a look at refreshing the education of judges. To
stay in tune with current practices, techniques, trends and any upcoming
situations requires education. Continuing education is a must for everyone. I would be for implementing a form of on-line review. It needs to
be simple but keep everyone in touch with sensitive topics, rules and/or
changes. Judges, Reps, and others working within the KCBS organization, need to be a part of continuing education. Knowledge is a powerful
tool and we need to use it to further the success of KCBS.
Question #4
Being retired affords me extra time to devote to the continued betterment of KCBS. I will commit whatever time it takes to be a productive
Board member. Committees, Board meetings, listening to members concerns, are all part of the time I am willing to devote to this position.
Question #5
I have been a KCBS member since 2002. I am not a competitive cook
but I have had the privilege to cook with several teams through my time
with KCBS. Each cook was an interesting learning experience.
I have been the Treasurer for our local BBQ club for several years and
have had the opportunity to help make organizational decisions that have
made our contest successful.
I am a Master KCBS judge.
I am a KCBS representative.
I am a KCBS instructor.
Question #6
I consider all KCBS participants part of my growing “family”. Everyone
brings something different to the table and that makes for an interesting
family. It’s neat. It’s rewarding but can be tough. When we joined, Ed
Roith told us to “HAVE FUN” and we do. If it is not fun, time to find
another adventure.
Boards of Directors need a good balance of members’ experiences.
Cooks, judges, REPS, and organizers all bring necessary skills and information to the good of the total cause. As a contest REP, I am privileged
to hear organizer concerns, cooks concerns and judges’ concerns. We
take all of their information and try to create a balance where all concerned parties can have a FUN and enjoyable event.
Contest Review
Shelby, NC
By Doug and Sue Reid
We arrived Thursday with lots of clothes and rain suits after being
warned about the predicted weather. This was the 23rd year for this contest and the organization is unbelievable. This was our first opportunity
to work with John Busch and everything that we had heard is correct; he
is one outstanding rep. Friday went smoothly and at noon all the teams
were served lunch. With the temperature dropping, what could be better
than three different types of homemade soup and grilled cheese sandwiches. By the Cooks’ Meeting, the rain had started and the forecast
looked like sleet and snow. As it was, Halloween plans were in place for
a costume contest and for the kids to visit the teams for treats. However,
Mother Nature started fireworks around 7:00pm and everything had to
be called off. Every year, all the helpers and the board of directors of the
Children’s Homes of Cleveland County are rewarded by being judges for
the Anything But contests held Friday evening and they were not going to
allow the weather to slow them down. They braved the sleet and judged
the seven different categories. When we arrived early Saturday morning,
the weather continued and as I walked with the clock, I could feel the
sleet in the rain.
Of course, none of this affected the teams who had made in through
a night that saw temperatures in the 20’s and a slight snow. Everything
was ready and went smoothly. The chicken entry actually was on all the
tables in 4 minutes. Judging was completed on time and our scores were
compiled by local bank official Lisa Alvino. Over the years I have seen
some fast people key, but no one holds a candle to this lady. The packets
were ready quickly and the decision was made to hold the awards early.
Anything But
Gumbo Stew
Hogzilla
NC
Autumn Brunswick
Stew with a 180!
Meat M o u n t a i n
Magic
Pineapple Cheese
Stuffed Filet
Dessert
The Nekkid
Pig
Spider Tarts
Fowl
Redneck Scientific
Stuffed Chicken Marsala
Pumpkin Pigs on the Run
Pumpkin Ganache
Seafood
Pigs on the Run
Oyster Aueigion
Pizza
Redneck Scientific Cajun Pizza w/Shrimp and
Crayfish
North Carolina/South Carolina Battle
Smokin’ Butt Heads
2nd Annual Intrastate BBQ Championship
This includes scores from Kings Mountain, Lexington, Kannapolis,
Salisbury, and Shelby
Won by Checkered Pig
Pro ChickenSmokin’ Butt Heads
Pro Ribs EB’s Bar-B-Que
Pro Pork Warren County Pork Choppers
Pro Brisket Muttley Crew BBQ
Reserve Champion Killer B’s BBQ
Grand Champion Rocky Top Barbeque with a 701.0972
All the proceeds of this event go to Children Homes of Cleveland County. Margie Christopher, the director, was on site the entire event with all
her helpers. Everyone did a great job throughout the weekend. Hopefully,
the 2015 Hog Happnin’ will see some better weather!
Proposed change to the KCBS
Bylaws to enact a plan for
regional representation.
To go into effect for the election in 2016. This must be approved by 2/3 of the voting
membership to be incorporated into the Bylaws.
Proposed new Bylaws section 4.04: Additions in bold.
Section 4.04 Election and Term of Office:
The Directors of the Corporation shall be elected by the Members annually. Elections shall take place (a) by written or electronic ballot delivered to each Member electronically or by U.S. Mail, or (b) at the annual
meeting of the Members, as may be determined by the Board. Each
Director shall serve for three-year terms. In order to provide for staggered terms of office, the Directors shall be divided into three classes of
not less than three (3) and no more than five (5) Members. The terms
of each group of Directors will expire at staggered times so that in each
year the term of office of one group of Directors shall expire each year.
At all annual elections thereafter, the Directors shall be elected by the
Members in good standing for a term of three (3) years to succeed the
Directors whose term then expires, providing that the Directors be limited to two consecutive three-year terms, after which one year must lapse
before a Member is eligible for another term(s).
A candidate shall be nominated to the Nominating Committee in writing from any Member. Except as set forth below regarding “regional seats,”
the candidates on the ballot prepared by the Nominating Committee
receiving the highest number of votes shall be declared Directors. Election of one class of Directors by the Members shall take place annually.
Terms of newly elected Directors of the Corporation begin the first regular meeting of the Board following the announcement of the election
results. In the event of a tie vote causing the group of candidates to be
elected to be unknown, the tie will be resolved by a vote of the newly
seated Board at the first meeting after the election. Any Director elected
by a vote of the Board following a tie vote, shall be considered elected
by the Members for the purposes of Removal described in Section 4.08.
The election may be conducted by paper or electronic ballot.
Each year, the Nominating Committee will examine the geographic diversity of the Board, taking into account the vacancies created by directors
who will be unable to run for re-election due to the two-term limitation. The
Nominating Committee, with the approval of the Board, will assess if there
are one or more regions of the United States that will not be represented by
the continuing directors. If so, the Nominating Committee may, in its discretion and with approval of the Board, designate a board seat that will be
vacated as a “regional seat.” The Nominating Committee may designate no
more than two regional seats for each annual election of directors. If at least
three candidates residing in a designated region are nominated and run for
election as a Director (the “regional candidates”), then the regional candidate with the highest number of votes will be elected to the regional seat for
his or her region to serve as a Director. If there are less than three regional
candidates nominated and running for a regional seat, then the board seat
will be designated an at-large board seat. The at-large board seats, which
are the board seats other than the regional seats, will be filled by the remaining candidates, including any regional candidates who were not elected to
a regional seat, who receive the highest number of votes. If there are no
regional seats to be filled at an annual election, then the Directors will be
elected as set forth in the paragraph above.
All Directors, whether elected for a regional seat or an at-large board seat,
have the same voting rights and owe the same fiduciary duties to the Corporation as Directors. All Directors serve the Corporation and its Members as
a whole and do not represent only a portion of the Members or a region of
the Members.
@kcbbqsociety
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BBQ’n FOOLS
CATERING WINS 5 AWARDS
AT WORLD’S MOST
COMPETITIVE FIERY FOODS
CONTEST
2015 Scovie Awards Honors Best Spicy & Savory Food Products
(Greenfield,IN-November
12, 2014) –Grant Ford and his
Greenfield-based catering company, BBQ’n Fools, was recently
informed that he has been awarded five (5) first and one (1) third
in this year’s Scovie Awards competition. The Scovie Awards, one
of the most prestigious competitions for the best grilled, spicy
and savory food products, are to
barbecue enthusiasts what the
Oscars are to the motion picture
industry, the Emmys are to television and the Tonys are to the Broadway
stage.
Consisting of a judging panel of top culinary experts, Ford continues to
exhibit his elite position with sauces and seasonings. Ford’s first place
entries were applauded in the categories of XXX Hot Sauce, Beverages,
Cook-It-Up, Meat Required, and Prepared Sauces. BBQ’n Fools’ Hot
Teriyaki Pepper Sauce, Apple Cider Mix, Low Sodium Chipotle Lime Dry
Rub, and Southwest Chipotle Lime Dry Rub all received first place honors while the Hot Teriyaki Pepper as a Stir-Fry Sauce was ranked third.
Hundreds of products from around the world were entered and went
through rigorous tastings to receive the top honors.
When informed of the results of the Scovie Awards, Ford stated, “It
is wonderful to enter our products in the Scovie Awards again after ten
(10) years and to see our products still winning first places!” BBQ’n
Fool’s award-winning sauces, mixes, and seasonings may be purchased
online at www.bbqnfools.com or at his shop at 20 West South Street in
Greenfield.
Introducing --- Q-Bones BBQ
Q Bones is Ben Wilson! He’s been cooking competition barbeque for 4
years, 3 years on MBN circuit. He’s been cooking KCBS this year. Ben
is a solo cook, arriving late in his pickup, towing an open trailer with his
gear then setting up and getting right to business. He cooks on two 270
Smokers out of Virginia and an UDS for brisket.
All his life Ben has been a chef. Currently, he works as an executive
chef in a corporate setting, which gives him barbeque competition time. Living in Memphis now, Ben was raised in Kansas City and spent some
time in Texas. He gives experiences in three great barbeque areas credit
for his love of the sport. After his work cooking, he finds competing a relaxing break. “KCBS is less stressful than MBN,” Ben says. “It’s all
about the meat, not the show.”
Q-Bones BBQ has made a mark
this first year! Two grand champions, a perfect perfect, 7 top 5
finishes and a 700+ score all show
Ben Wilson to be an aaccomplished
pitmaster!
Optional:
Ben’s been my next door neighbor a two contests this year. Since
we’re both solo cooks, we look at
comps from a different perspective
than teams which are more than
one person. It’s all on me if the
ball drops! Ben is very organized,
yet always has a gracious manner
with visitors who walk by his open
cook site. No walls are on his canopies! We both struggle with ribs and are “minorities” in the world of
barbeque competing. But it’s all about the meat, gender and race are
blind in the turn in box. Watch out for Q-Bones! We are going to see
more from Ben!
Contest Review
Chatsworth, Ga.
By Doug and Sue Reid
Sue and I had been in touch with Mitchell Bedwell throughout the year
as he prepared for the event. The location was excellent with plenty of
space, power, and water for the teams. When we arrived Thursday afternoon many of the best teams in the country were already in place for this
first time contest. Mitchell was busy with his co-organizer, Sparky Roberts
making sure that all the attending needs were taken of care of promptly.
Sparky, even had his sister Tara Noe, filling in where needed throughout the
weekend. As we
walked the area all
the teams could
talk about was
the caliber of the
list of attending
teams. Seven of
the top ten teams
were present chasing points for the
2014 TOY. Friday
all 34 teams were
in place and the
boxes and meat
inspection went
smoothly. It was
in the 30’s at that
point and everyone was preparing for the evening that saw the mercury
drop into the teens. As we arrived early Saturday morning there was a
power truck that had just finished replacing a transformer. Although, I’m
sure the blow out was due to the demand of all the heaters, there was
a rumor that Donny of Warren County Pork Choppers had hit the transformer shooting squirrels for breakfast. The teams began to arrive for the
country breakfast that was being prepared in the Judging area. Tammy
England, our cook, did one outstanding job! I’m sure that there will be
talk about this spread for a long time. The items are too numerous to list,
but it was enjoyed by everyone. The judges braved the weather and were
happy that the judging area was indoors, and with heat. Rick Goldstein
was the Judges Coordinator for the contest and had done an outstanding
job. The word quickly spread to the teams that there were four Master
Judges at each table. We would like to thank Rusty and Julie Cook along
with Wayne and Racheal Harper who assisted us throughout the event.
Due to the weather we made efforts to get the entries to the tables as
soon as possible. The teams had requested as many comment cards as
possible. Sue and I have had a great response in the southeast this year
from the judges in regards to these cards. This event was no different
with 138 cards. The judging went without a hitch and the Cook’s packets
were prepared quickly with all the excellent help. The organizers decided
to hold the awards early due to the weather. John Hale had arrived to announce the awards and did an excellent job as always. Hogz Gone Wild
Ga walked away with Chicken after winning the coin toss with Bar-BQ-101. Both of these teams had received a score of 180. Ribs were won
by Warren County Pork Choppers. Donny did not even get to his seat when
they announced that Warren County Pork Choppers they had also taken
first place in Pork. Moyers Competition Bar-B-Cue Team scored a 180 to
win brisket. Fellow Rep, Dave Amend won dessert with an entry that had
a very unusual presentation. The top five teams were finally called to the
stage. When it was all over, Under the Radar had won the Reserve and
Checked Pig has taken The Grand. Sue has wanted to have a 700 all year
in one of her contests. She was tickled pink when the top three places
all scored in the 700’s. The staff did a wonderful job with this event. All
of the Teams were very pleased with the service they received throughout
the weekend . We are sure the word will spread and 2015 this event will
be even bigger!
remUS says:
Bells toll for the Golden Ox:
What’s Next?
By Remus Powers, Ph.B.
Remember the very first American Royal Barbecue in the parking lot of
the Golden Ox restaurant 35 years ago? The parking lot is still there, but
by the time you read this, the Golden Ox has departed to Diddy-Wa-Diddy
Heaven. Now our dearly departed can partake of the famous Golden Ox
aged flame grilled KC Strip steaks with loaded baked potato, pit beans
and crispy salad with blue cheese vinaigrette—plus the fantastic Ole
Hickory™ smoked crusty outside/tender inside spareribs, brisket, pork
and chicken.
No more barbecue meat emporium with a monastic feel, dim lighting,
dark woodwork, soft carpeting, and the quiet, reverent feel of the Trappist
chapel in Gethsemane, Kentucky, prior to sunrise mass, except when the
Ox was filled with the buzz and hubbub of diners feasting and chatting.
When Kansas City finishes the necessary lamentations and nostalgic
recollections, it’s time to go from what was to what-could-be. A fast
food joint or fast food court is off the table. Same goes for a pricier fast
food joint with table service.
The West Bottoms doesn’t have
enough traffic to sustain fast
food joints. The Ox is a destination location. You want to go
there because it has something
to attract you. Many ideas will
be kicked around as to the next
use of the space. The owner
and chosen developer will have
final say. A new concept may
already be in place, but here’s
a thought.
Build a boutique hotel nearby, featuring themed rooms
that pay tribute to Chow Town’s
agribusiness history. For example, a Tom Bass American Royal Founder’s Suite, a Barbecue
Hall of Fame Suite, Cowgirl
Hall of Fame Suite, Cowboy Hall of Fame Suite, a Cattle Barons’ Suite
and Ranch Hand’s Bunkhouse Suites. Some of the artifacts from the
Golden Ox restaurant could be used in the suites. The Barbecue Hall of
Fame Suite could be reserved for the defending Grand Champion of the
American Royal Barbecue. How about that, Smoky D’s?
The totally renovated restaurant could feature American regional barbecue at its best, with a Memphis Section, a Texas Section, a Carolinas
Section, a Kansas City Section, and a Competition Pitmasters Section.
The décor in each section would reflect their respective regions, but diners could order any style of barbecue they want from one menu. Memphis
menu items would include barbecue spaghetti, charcoal grilled Rendezvous-style babyback ribs, dry or wet, pulled pork sandwiches and fried
pies. Texas would include beef ribs, beef brisket, cabrito, big pork chops,
big sirloin steaks, and pork spareribs. The Carolinas menu would include
pulled or chopped pork sandwiches with bark or pig cracklins, coleslaw,
vinegar and vinegar/tomato sauces, skillet cornbread, and a Kings-style
Pig in a Puppy. The Kansas City menu would feature burnt ends, rib tips,
pork spareribs and specialty sandwiches. The Competition Pitmasters
Room would feature the standard competition Kansas City, Texas and
Memphis meats, trimmed to perfection, heavily seasoned and glazed.
Monthly specials could feature barbecue from other states: Kentucky
mutton, lamb ribs and burgoo, for example, or northern Alabama barbecue chicken in white sauce.
I expect this idea will take on as much traction as my Planet Barbecue
proposal for the Kemper Arena/American Royal campus complex.
Hats off and farewell Golden Ox owner Bill Teel, general manager Mike
Holland and staff! You will be dearly missed!
Ribs and Happy New Year to ya!
Remus Powers PhB
Webster County Pantry To
Receive a “Spud-tacular”
Food Donation
Courtesy of Big Woodie BBQ
and Reser’s Fine Foods
On December 16th, a Reser’s semi-truck will roll into town to donate
18,000 servings of their world famous potato salad and macaroni salad,
to feed local community members in need this holiday season
WHO: Big Woodie BBQ, a Missouri BBQ team, competed against
15 national finalists to win Resers America’s Best Potato Salad Challenge at
The World Food Championships in Las Vegas. The team won a $5,000 grand
prize, as well as the chance to give back to their local community. Big
Woodie BBQ selected Webster County Pantry to receive this holiday food
donation.
WHEN: Tuesday, December 16, 2014; Truck Delivery Time: 9:00
am CST
WHERE Webster
County
Pantry
51 Ferguson Drive, Marshfield, MO 65706 (417) 859-3525
WHAT:
Local BBQ Team Delivers Big Holiday Food Donation
Big Woodie BBQ Team members Jimbo Tyson, Jeff White and William
Wilson will be on-hand to help unload the truck and receive this donation. Their winning potato salad recipe was “It’s A Big ‘Dill!”
Reser’s
Cares,
Reser’s employee
giving
program,
will donate 18,000
servings of its
world-famous potato salad and
macaroni
salad,
one case for every
recipe submitted
in this year’s contest.
“We are humbled
to be a part of Reser’s donation to
our hometown food
pantry. Reser’s has been so generous, not only to us, but our entire
community. It’s hard to believe $20 worth of potato salad ingredients
would create such a positive result,” states Jeff White, Big Woodie BBQ.
“From local foundations to community picnics, Big Woodie BBQ has
given back to our community in many ways,” states Jerry Nehl, Director,
Webster County Pantry. “I’m thankful they selected us for this holiday
donation.”
“Big Woodies BBQ shows the big impact each one of us can
make if we work together to strengthen the communities where we
live and work,” states Mari Jo Prlain, Corporate Director, Reser’s.
Contacts
Press Contact: Sunshine Morrison e: [email protected] c:
971.645.3677
Onsite Contact: Jeff White (Big Woodies BBQ) o: 417-739-3264 c:
417.631.1285
About the Recipe Contest
Reser’s America’s Best Potato Salad Challenge invited potato salad lovers
from across the nation to submit their favorite recipe. Fifteen finalists
competed at the The World Food Championships for a $5,000 grand
prize. Recipes were judged by Reser’s culinary team, as well as celebrity
chefs including Whitney Miller (“Master Chef” winner) and Food Network
Star alums Emily Ellyn and Vic Vegas.
KCBS BBQ Judges get together at Golden Coral
Contest Review
SMOKIN IN STEELE 2014
by Lyle Coleman
The 7th annual Smokin in Steele, organized by the Knights of Columbus for the benefit of our local Special Olympics, was May 30-31 in
Owatonna, MN at the Steele County Fairgrounds. 67 teams formed the
line up for this KCBS sanctioned State Championship event. Not only
was this the most teams in our history, but also it was a stellar line up of
midwest powerhouses.
Guiding us thru
the weekend was
our great team of
KCBS Reps: David
and Virginia Londeen plus Ron and
Dena Milhous. Any
event would be
fortunate to have
either one of these
couples, but having both of them
was a real blessing.
Our
complex
schedule of overlapping activities is designed to appeal to all age groups. On Friday evening about 180 sponsors received our gratitude with a VIP dinner that
features all 4 categories of competition meat plus award winning beans,
slaw and a cheesecake desert. Just outside in Fair Square 21 children
started the Kids Q. Using EZ Grills, kids 7 – 10 cooked hamburger while
ages 11-14 cooked steak. Sponsored again this year by Fruita Wood
Chunks and BBQ Supply along with Krenik’s Meat Market with goody
bags from Quetopia BBQ Supply, this competition drew a large crowd of
parents and spectators. In addition to providing cash prizes to the champions of the two age categories, Fruita Wood Chunks gave each participant a gift certificate for their web site.
Meanwhile a group of Special Olympians got to tour a number of team
sites.
Both the cooks
and the Olympians
really enjoy this interaction.
To top it all off,
world class Blues
Bands both in the
Beer Garden and
on an outdoor stage
rocked the night
away
while
the
teams all enjoyed
their usual Friday
night camaraderie.
Each year the group
of judges that comes and camps or stays in a hotel for the whole weekend
grows. Everyone joined in the fun.
Saturday dawned bright and clear and activities began with a free
cooks breakfast from our KC Breakfast Crew. At just about the same time
Backyard teams began to set up. A field of 15 Backyard teams, another
record, filled Fair Square and began preparations for their contest. In
addition to all that, our 5K Run with new partner Gopher Sports of Owatonna, saw 175 runners approach the starting line for the beginning of
their race. As the race was in progress CBJ’s from 6 states converged on
the Fairground and signed in at the judging building. An antique tractor
show and Blues 4 Kids free harmonica lessons added to the fun as well.
As Noon and the first turn in approached, tension filled the air along
with the aromatic scents of smoke and roasting meat. There was a lot on
the line. Not only was there the $10,000 purse plus laser etched black
granite plaques we will award, but also the extra prizes that were new
this year.
We formed an alliance with the Central Iowa BBQ Cruise and Brew contest from Boone Iowa. Top cumulative points from either of their back to
back contests plus our points would win a free entry to one day at Boone
and a free entry to Smokin in Steele for 2015.
Then there was the Fareway Foods Challenge. Fareway Foods, a regional chain of grocery stores, headquartered in Iowa, just added a new
store in Owatonna. Fareway Foods is known for the quality of their meat
department. They agreed to partner with us with a new challenge for our
teams. All 4 category winners would each receive an additional $ 500 if
they had purchased that meat at Fareway. We verified the teams eligibility by category at meat inspection. Teams could purchase from any one
of the Fareway Stores in their chain.
After all the turn ins were done, the judges scores entered, tabulated and audited,
we were ready for
awards. And the
winners are:
Chicken:
Big Tz Q Cru
Grumpy Old Men
Hogline
Smokey
Boys
Authentic BBQ
Black Dog BBQ
Ribs:
The
Smoking
Hills with a 180
and Fareway Challenge Bonus
Sons of Butchers
Pork:
Red Line BBQ
A Boy and His BBQ
Fergilicious
Big Brads BBQ with a 178.8 and a Fareway Challenge Bonus
Lucky’s Q
Grills Gone Wild of Iowa
Bend in the River Cookout
Nectar of the Hogs Brisket:
Pigskin BBQ with a 180 and a Fareway Challenge Bonus
Dry 2 Da Bone
Shiggin and Grinnin
A Boy and His BBQ
Iowa Wild Hogs
Reserve Grand Champion: Pig Skin BBQ
Grand Champion: Lucky’s Q with a 699.4 total points.
Justin McGlaun of Lucky’s Q did not win a category outright, but used
all Fareway meat, so Fareway awarded him a Fareway Challenge Bonus
as well. This is the second time Lucky’s Q has been our Grand Champion.
What did Justin say after he won? “ I am going back to Fareway, they still
had some really good looking briskets left!”
The winner of the free entries into Boone and Owatonna next year was
Pig Skin BBQ who edged out Lucky’s Q by .2 points!
With awards over, the celebrations began with modified garden tractor
pull.
Our outstanding line up of bands returned to the stages to begin to
entertain the large crowd of music fans, contented judges, and happy
teams. It was an evening that transported everyone to a “near heavenly”
experience and made all the hard work worthwhile. Even the thunderstorms that had threatened most of the day held off until late in the
evening.
For Smokin in Steele, our 7th annual event was record breaking in
many ways, but we are already hard at work to make the 8th annual even
better.
Kookers Kare, Harvesters and
the BBQ Community
Request to Speak at
KCBS Board Meeting
Member Name:_______________________________
Member #:___________________________________
Date of Board Meeting:_____________________________________
I want to monitor the meeting only: _________yes __________no
I want to speak to the Board: ___________ yes ____________no
If yes to speak, what agenda item or what topic do you wish to address? ___________________________________________________
_________________________________________________________
I understand I will have 3 minutes to speak if marked above and will follow the
KCBS Board guidelines for Communication with the Board and Public Decorum
at Board meetings attached here to. If I have not asked to speak, I
understand I
will only be granted the ability to listen to the meeting.
_______________________________________________ ___________________
SignatureDate
Deadline for submissions is as follows: Meeting Attendance, 24 hours; Speak at
meeting, 72 hours ; Limited to the first 25 to register per month
Please note:
The KCBS Board
Minutes can be found
at www.kcbs.us
We hope that all of you had a wonderful holiday and were able to enjoy spending time with family and friends. Food plays a big part in our
celebrations, from Thanksgiving to New Year’s Day we gather around the
table sharing good food with good company. Not everyone is so fortunate.
A recent study by Feeding America and Oxfam America® ahead of
the Thanksgiving holiday season showed that more than half (54%) of
all households seeking charitable food assistance included at least one
member who had employment in the past year. Many working Americans
face challenges providing enough food for their households. They are
making difficult choices, between paying for rent, utilities, healthcare
and enough food for their families.
Kookers Kare, thru Harvesters and other hunger-relief organizations,
raises money and awareness of the need to assist families in meeting
their basic nutrition needs. That effort is supported by you, the BBQ community with your generous support of Kookers Kare events like the recent
American Royal Food rescue where we were able to collect nearly 4,000
lbs. of food that was distributed by the Harvesters Food Network.
With that in mind, Kookers Kare would like to invite you to Winter
FunFest, our main fundraising event for 2015. There you will be able to
mingle with your BBQ friends in an atmosphere of fun, food and good
company. Our theme this year will be “A Day at the Beach”. So wear you
best “Beach Clothes” and bring the sunshine to brighten up the gray days
of Winter. Also, bring a side dish to share, bring a cooler of your favorite
beverage and Kookers Kare will provide 2 whole hogs and dessert. You
will be able to purchase raffle tickets for a chance to win some amazing
door prizes, and 2015 contest entries. All ticket sales and donation of
door prizes made to Kookers Kare, a 501(c)(3) charity, are tax deductible.
As always, we would like you to bring some non-perishable food to be
donated to local food pantries. For each 5 items you bring we will give you
a raffle ticket for a special door prize.
The date for this annual event will be February 21, 2015 from 7:00 11:00 p.m. at the Addallah Shrine, 5300 Metcalf Ave. Overland Park,
KS 66202. Tickets are still only $10.00 and are limited to 300 people,
so don’t wait too long to get yours. You can reserve a table and purchase
tickets online at our website, www.KookersKare.com or contact Gerry
Benham at 816-352-2078 for tickets, questions or to just say “hello”!.
UPCOMING KCBS Certified
Barbeque Judging Classes
January
1/17/15
Hartselle, AL
Certified BBQ Judging Class - Cancelled
Contact: Susan Hines
256-773-4370
[email protected]
http://www.hartsellechamber.org
1/24/15
Sandy Springs, GA
Certified BBQ Judging Class
Contact: Bob Herndon
[email protected]
2/26/15
Lake Havasu, AZ
Contact: Skip & Cheryl Ramsden
928-209-2375
[email protected]
3/28/15
Omaha, NE
Contact: Steve Richards
402-350-1289
[email protected]
2/28/15
Joppa, AL
Contact: Jason Haggard
256-309-8611
[email protected]
3/28/15
Gettysburg, PA
Contact: Dana Stewart
[email protected]
http://www.gobs.org
3/28/15
2/28/15
Owatonna,
MN
Vidalia, LA
https://www.eventbrite.com/e/kcbs-judgCertified BBQ Judging Class
ing-class-at-sandy-springs-united-methodContact: Ross Bowen
ist-church-tickets-13561899005
Contact: Ann Westmoreland
952-454-4406
[email protected]
[email protected]
1/24/15
http://www.concordiapchamber.com/
Snow Hill, MD
2/28/15
April
Des Moines, IA
Contact: Sandy Fulton
4/15/15
410-726-1881
Overland Park, KS
Contact: Anne Rehnstrom
[email protected]
Certified BBQ Judging Class - Can515-223-2622
celled
[email protected]
1/29/15
Contact: Jim Lilleston
Lakeland, FL
913-206-7860
2/28/15
[email protected]
Laurens, SC
Contact: Nick Nicholas
http://vfwpost846bbq.com
863-669-6493
Contact: Jonathan Irick
[email protected]
4/25/15
http://www.lakelandpigfest.org
864-984-2119
Marietta, OH
[email protected]
http://www.mainstreetlaurens.org
Contact:
Emmeline Wharton
FEBRUARY
[email protected]
2/7/15
March
Cary, NC
4/25/15
3/1/15
Huron, SD
St. Charles, IL
Contact: Graham Wilson
Certified
BBQ Judging Class
919-608-0209
Contact: Candi Briley
Contact: Julie Farris
[email protected]
605-353-3740
630-233-4746
[email protected]
[email protected]
2/7/15
http://classes.firinupthefox.com/
Morton, IL
May
3/7/15
Contact: Ryan Koener
Floyd, VA
5/3/15
309-208-1572
Annapolis, MD
[email protected]
Contact:
Sally
Truslow
Certified
BBQ Judging Class
http://www.mortonbbqthrowdown.net/
540-593-9223
Contact: Edward Kumian
[email protected]
410-991-0611
2/21/15
http://www.thedogs.com/
[email protected]
Harper, KS
http://www.barbayq.com
3/7/15
Contact: Kimberly Temple Schrant
Riverside, CA
5/22/15
316-383-3229
North
Bend, OR
[email protected]
Contact: Jim Palmer
714-319-1782
Contact: Amy Bailey
2/21/15
[email protected]
541-756-8800, ext. 1574
Westmont, IL
[email protected]
http://www.themillcasino.com
3/14/15
Contact: Jim Addington
Smithville, MO
630-215-9527
5/31/15
[email protected]
Norco, CA
Contact: Tony Kerns
Certified
BBQ Judging Class
913-991-3991
2/26/15
Contact: Debbie Yopp
[email protected]
Huntsville, TX
[email protected]
http://www.brewnquefestival.com/bbq3/28/15
judges/
Contact: Ben Pruitt
Stillwater, OK
936-661-4204
[email protected]
Contact: Chuck Willoughby
http://www.shotgunfredbbq.com
405-744-7300
[email protected]
June
6/25/15
Leadville, CO
Contact: Jeff McGuinness
303-601-7990
[email protected]
6/26/15
Artesia, NM
Contact: David Grousnick
575-513-4291
[email protected]
http://smokinonthepecos.us
July
7/2/15
Lake Placid, NY
Contact: Dmitry Feld
[email protected]
September
9/13/15
St. Charles, IL
630-233-4746
[email protected]
October
10/8/15
CINCINNATI, OH
Contact: Ruthann Spears
513-321-6070
[email protected]
UPCOMING BBQ COOKING CLASSES
“Cooking good bbq is a matter of high honor and ingenio 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.”
January
March
1/16/15
Unadilla, GA
Instructor(s): Myron Mixon - Jack’s
Old South Cooking Class
Contact: Myron Mixon
Phone Number:
[email protected]
http://www.jacksoldsouth.com/
cooking-school
3/6/15
Overland Park, KS
Instructor(s): Rod Gray - Pellet
Envy
Contact: Rod Gray
Phone Number:
[email protected]
http://www.pelletenvy.com/classes/
1/30/15
Bowling Green, KY
Instructor(s): Donny Bray - Warren County Pork Choppers Tell All
Class - CLASS FULL
Contact: Tory Bray
Phone Number:
[email protected]
February
2/6/15
Hammond, LA
Instructor(s): Johnny Trigg Smokin’ Triggers
Contact: Johnny Trigg
Phone Number:
[email protected]
2/13/15
Unadilla, GA
Instructor(s): Myron Mixon - Jack’s
Old South
Contact: Myron Mixon
Phone Number:
[email protected]
http://jacksoldsouth.com/cookingschool
2/13/15
Bowling Green, KY
Instructor(s): Donny Bray - Warren County Pork Choppers Tell All
Class
Contact: Tory Bray
Phone Number:
[email protected]
2/14/15
Hinsdale, IL
Instructor(s): Scottie Johnson - cancersuckschicago.com BBQ Class
Contact: Scottie Johnson
Phone Number:
[email protected]
http://www.cancersuckschicago.
com/bbq.htm
3/14/15
Sellersburg, IN
Instructor(s): Chris Marks - BBQ
Boot Camp Day 1
Contact: Hal Wagner
Phone Number:
[email protected]
http://charcoalandmore.com/bbqbootcamp
3/15/15
Sellersburg, IN
Instructor(s): Chris Marks - BBQ
Boot Camp Day 2
Contact: Hal Wagner
Phone Number:
[email protected]
http://charcoalandmore.com/bbqbootcamp
3/20/15
Hoboken, GA
Instructor(s): Paul Kirk - Spring
Que School
Contact: Que School
Phone Number:
http://www.langbbqsmokers.com
3/21/15
Smyrna, GA
Instructor(s): STBBQ Fundamentals
Contact: Laura Warner
Phone Number:
[email protected]
http://www.southernthunderbbq.
com/
3/21/15
Hoboken, GA
Instructor(s): Paul Kirk - Spring
Que School
Contact: Que School
Phone Number:
http://www.langbbqsmokers.com
April
4/3/15
Overland
Park, KS
2/20/15
Instructor(s): Rod Gray - Pellet
Sperry, OK
Envy
Instructor(s): Donny Teel - Buffalo’s
Contact: Rod Gray
BBQ
Phone Number:
Contact: Donny Teel
[email protected]
Phone Number:
http://www.pelletenvy.com/classes/
[email protected]
4/4/15
Smyrna, GA
Phone Number:
[email protected]
com/
May
5/2/15
Smyrna, GA
Phone Number:
[email protected]
com/
June
6/13/15
Smyrna, GA
Phone Number:
[email protected]
com/
July
7/11/15
Smyrna, GA
Phone Number:
[email protected]
com/
August
8/1/15
Smyrna, GA
Phone Number:
[email protected]
com/
September
9/5/15
Smyrna, GA
Phone Number:
[email protected]
com/
October
10/3/15
Smyrna, GA
Phone Number:
[email protected]
com/
November
11/7/15
Smyrna, GA
Phone Number:
[email protected]
com/
December
12/5/15
Smyrna, GA
Phone Number:
[email protected]
com/
100+ Club
The 100+ Club is an exclusive club for Certified Barbeque Judges who
have judged 100+ contests during their time as a CBJ.
BERT MOSES
GALLATIN, TN
GARY BAKER
DECATUR, AL
ROGER A. BIXBY
ARLINGTON HEIGHTS, IL
RITA BAKER
DECATUR, AL
JUDY BIXBY
ARLINGTON HEIGHTS, IL
WAYNE JARRETT
RYDAL, GA
BRYANT KELLEY
ADA, OK
MARY M. WALKER
KETTERING, OH
Contest Preview
TV’s BBQ Pitmasters make
rare California appearance
Myron Mixon and Big Moe
Cason Kick off Brew n’ Que
Festival
Myron Mixon and Moe Cason, two of America’s top celebrity chefs on
the competitive barbecue circuit, headline the Horse Town Brew n’ Que
Festival, May 29-31, 2015 in Norco. In rare California appearances,
both Mixon and Cason appear at the ‘Meat, Greet and Compete’ Kick-off
reception, Friday,
May 29th, 2015. As part of the reception, Mixon will sign copies of
his latest book, The BBQ Rules. Both Mixon and Cason will answer questions, sign autographs and take pictures. Cason will also compete in
the festival’s barbeque cook-off sanctioned by prestigious Kansas City
Barbecue Society.
The festival incorporates a variety of food, competition barbecue, live
entertainment and craft beer. Over 60 barbecue teams, micro and craft
brewers from California, Nevada and Arizona will compete for
$10,000 in cash, prizes and most importantly, bragging rights. Both
beer and barbeque will be available to sample and attendees may cast
a vote for their favorite craft beer or barbecue. The festival hosts a rare
California Certified BBQ Judging (CBJ) class and an onsite Brew 101
class will be held. Food lectures, brewing demonstrations and other activities will also be featured.
Mixon is widely recognized as the most successful and charismatic
man in barbecue. Myron competed in his first competition in Augusta,
Georgia, in 1996, where he took first place in whole hog, first place in
pork ribs and third in pork shoulder. Since then, he’s won more barbecue
competitions than anyone else in the world. He’s won over 180 grand
championships resulting in over 1,700 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships.
Myron’s team has taken three first place whole hogs at the Jack Daniels
World Championship Invitational Barbeque Competition; has been the
Grand Champion at the World Championship in Memphis three times:
2001, 2004 and 2007; and, has also taken first place in the Whole Hog
category at the World Championship in: 2001, 2003, 2004 and 2007.
And, his team is the only team to win Grand Championships in Memphis
in May, Kansas City BBQ Society and Florida BBQ Association in the
same year. Most recently, he was inducted into the Barbeque Hall of
Fame in Kansas City, Missouri.
Cason, a multiple grand and reserve barbecue champion, has competed and won in 35 states. He appears as a judge on the popular Destination America reality television show, BBQ Pitmasters, and has been
featured in the hit television series, BBQ Pit Wars. His infectious smile
and skill on the grill make him popular throughout the barbeque and
food communities. His rubs and sauces are popular with backyard and
competitive barbeque cookers. In previous competitions, Cason has received a perfect score of 180 in chicken, ribs and pork shoulder. The
Horse Town Brew n Que Festival marks his first California appearance in
a KCBS sanctioned barbeque competition. The stakes are high as Cason
faces the famed, “West Coast Offense,” a group of award winning West
Coast barbeque teams who believe California smokers are a true force in
barbeque.
“ We are very excited to welcome Myron and Moe at the “Meat and
Greet.” This event will be Moe’s first competition in California,” notes
Derrick Turner, one of the event organizers. “They bring a lot of energy to
the event and a camaraderie and competitive spirit that make barbeque
competition exciting. “Turner adds.
Grammy nominated, Ray Brooks; blues stylist, the 60 Grit Blues Band;
toe stomping Blue Henrys; country artists Tessie and the Calico Cats;
brass band, Tuba Force and crowd favorites, the Muddy Hooker Kings
add to the festival aroma.
About The Organizer: The DEC Group and Service Through Action are
organizations that have been at the forefront of social change. They courageously take an innovative stance on issues such as education, leadership development, and healthy environments. Through creative arts,
community service, education, and advocacy, they improve the quality of
life for youth, their families, and the community.
Tickets are now on sale and priced as follows: Pre sale tickets- General admission tickets, $10.00. Beer sample tickets, $25.00 per day
(includes 10 beer taste tickets). A limited number of VIP and Kick off
reception seats are available. Children 12 and under are free. For more
information visit www.brewnquefestival.com or call (760) 705-4FUN.
Historical Day for KCBS!
By: Don Harwell
Gelsenkirchen, Germany - On October 11th and 12th, Tom and Natascha Hermann of Palm BBQ hosted the largest KCBS sanctioned barbeque
contest outside of the United States and the largest international KCBS
sanctioned contest ever, Ruhrpott BBQ. There were teams from 12 different countries including three from the United States and the judges
also came from 12 different countries. This was definitely a diversified
group of cooks and judges all united together by barbeque.
We had the privilege of going over to Germany a few days early and
teaching a KCBS certified barbeque judging class prior to the actual contest on the week-end. Thomas and Jenny Eriksson Frohlich with Flaming
Pig Competition Barbeque team from Sweden doing all the cooking and
preparations for the class. They did an amazing job and the food was
fantastic. As the class participants arrived they were greeted by an Italian Coffee vendor who offered great European coffee and hot chocolate
for those who wanted a wake-up drink before getting started with the
class. A television crew from Italy was there to document the judging
process and what a serious affair the judging of barbeque can be. They
stayed for the contest that week-end and documented the whole event.
After the judging class we even had a Certified Table Captain’s class and
several of those participants were so gracious to volunteer to take the
duty at the contest the very next day.
The contest was held at a local horse racing track with spacious room
to accommodate all the teams and vendors who came to join the fun. It
was typical cloudy and rainy fall weather for the German contest, but
that did not deter the competitors from coming in Friday to start their
celebrations and prepare for the Saturday to Sunday contest. By the time
Sunday’s turn in rolled around it was bright sunny skies. In addition to
the required four categories for Grand Champion, the competitors also
had the opportunity to turn in sausage that had to be ground and mixed
on site and then a mandatory chef’s choice entry at the end of the competition. The chef’s choice entries were worthy of any television cooking
competition with some amazing dishes. In fact there were two 180 pins
awarded for the chef’s choice, a 180 pin was given to BBQ Guru for his
perfect score and another 180 pin for LetzQ’s perfect perfect score of all
9’s from all judges.
The registration is now under way for next year’s contest and it should
be on all competitors’ bucket list. While it’s difficult for teams from the
United States to compete essentially out of a suitcase, the hospitality
from the European teams is amazing.
ATTENTION KCBS MEMBERS,
ORGANIZERS AND
ADVERTISERS!
Please check out our new on-line version of the Bullsheet. This version is in addition to the on-line Bullsheet you are already familiar with.
The updated version includes an interactive feature that allows you to
open any website just by clicking the link shown! It also allows you to
click any email address to send a message.
Our new version has been available for the last few months and is still
in its trial stages. We would love your feedback on the new version.
Please send your opinion, ideas and suggestions to [email protected].
To access the new version please go to www.kcbs.us, click “more news”
located at the bottom of KCBS News section. At the next screen select
the Bullsheet issue you want to view, then click the link!
Congratulations to the
following new Master CBJ’s!!!!
KRISTIN S. HUBBARD
LAKE HAVASU, AZ
JASON WINGET
HAMMOND, WI
BARB WINGET
HAMMOND, WI
STEVEN KNUCKLES
O’FALLON, MO
DAVID TROVILLION
CHANDLER, AZ
LARRY EDDY
LEAVENWORTH, KS
JUANITA WIGGINS
PLANT CITY, FL
WAYNE WIGGINS
PLANT CITY, FL
MIKE CARPENTER
GIRARD, KS
LOUIS GOLDMAN
FERNANDINA BEACH, FL
DONNA SALLER
BEAUFORT, MO
JOHN SALLER
BEAUFORT, MO
BONNIE GHOLSTON
TREMONT, MS
TOMMY J. GHOLSTON
TREMONT, MS
LESLIE LITTLEJOHN
ALMA, AR
ED SITARSKI
BROWNSTOWN, IN
WAYNE HARPER
MONROE, GA
RACHEL HARPER
MONROE, GA
ANN HURST
COLUMBUS, OH
GREG HOYT
OPELIKA, AL
FRANK BRAMWELL
LINCOLN, IL
News From the RMBBQA
By: Jason Ganahl @gquebbq
The competitive BBQ season officially came to an end on November
8th in the heart of downtown Denver. Our BBQ Association celebrated the
conclusion of our 10th year. We had a great turnout of over 130 people,
our largest attended banquet to date. Attendees were treated to a nice
presentation by Kevin Keeling and Beth Lentz (more on them later) of
how we as an association started and got to where we are today. It was
great stroll down memory lane and education of our history that many of
us had not heard before.
Besides bidding on items like free entries into 2015 cup events, and
baskets of wine, engraved bottles of Jack, attendees also were treated to
a white table cloth lunch. Bob Oldfield our president MC’d the extravaganza. Our season long award winners were recognized 1-10 in both the
shot glass and the cup.
Shot Glass Winners
Chicken: Clark Crew
Ribs: Clark Crew
Pork: Parrothead Smokers
Brisket:Parrothead Smokers
Overall: Parrothead Smokers
Cup Winners
Chicken: Burnin’ Bobs Butts
and Bones
Ribs: Jo’ Bawbs
Pork: Jo’ Bawbs
Brisket: GQue
Overall: GQue
Congrats to all those that got
to walk - It was fun to watch!
The Big Mike award went to
Bill Maes. A special moment happened when our association inducted
its first recipients into the Hall of Fame. This year we inducted Beth Lenz
and Kevin Keeling. It was a special moment. While the fires are out - its
hard to believe we kick off our season in a little over 6 weeks in Denver
at the stock show as they host their 1st ever BBQ contest. 2015 is right
around the corner and should be every bit as fun and exciting as 2014
was.
This month lets go under the tent with this years runner-up in the shot
glass category. A unfamiliar position for Clark Crew as they are usually the
ones called last. I would venture to guess their Grand Championships to
contests entered ratio might be as good as or better than anyone in the
country.
How did you come up with the name Clark Crew?
Well if your ever around our team usually all 4 kids and the wife are
along so we really are a Crew…So Clark Crew BBQ just seemed right.
Any other names you were considering?
Yeah I was thinking about Big T’s BBQ but that was to close to Ryan
Newstrom and Big T’z that it didn’t seem right to use it.
Who is all on your team?
We are a family team, we have my wife Kimberly, my daughters Jennifer, Madison, Brooklyn and the real deal behind it all my son Cooper
“Coopdog”
What do you like to do when you’re not BBQ’n?
Well this year if we were not out competing I was was working at my real
job as an Electrician, but when I do have time I like to sit on my butt and
watch football!
Tell us a little about your equipment what kind of smoker do you use?
I cook on a Enclosed Jambo that I got from my buddy Wade Reeder. Really enjoy cooking on it but I have also been playing with my BPS Drum
and may be doing a little on it this next year.
What BBQ accomplishment are you most proud of and why?
Wow, that’s a tough one I would have to say taking RGC at the 2013
American Royal Open, Competing at the Colorado Rockies Contest, making it to Sams Club Nationals and getting in the top 25 in KCBS in 4
categories, then being picked to compete at the King of the Smoker this
year to help raise money for the Casey Lee Ball Foundation has made this
a dream come true season.
Who or what has influenced how you BBQ the most and how have they
influenced you specifically?
Rod Gray with Pellet Envy, I took his class 2 years ago and that is what
really got us going, now I have helped at several of his classes and still
continue to learn from him. I use the same type of flavor profile and try
to use a similar cooking technique as him. Then all of my friends that
I have met like yourself, Wade Reeder (Theres No Place Like Smoke),
Rod Gray (Pellet Envy), David Qualls (American Dream BBQ Team), David
Bouska (Butcher BBQ), Darian Khosravi (Kosmos Q), Sterling Ball (Big
Poppa Smokers), Stephan Franklin (Simply Marvelous), Tommy Houston
(Checkered Pig), JP (JP Custom Smoke), Merle Grauer (Whiskey Pit),
Kent Boatright (Uncle BC’s) all these guys have become great friends
and have gave encouragement and bits of advice that have helped make
us a better team
Wildcard is there anything you would like the readers to know about you,
your team or BBQ in general that was not asked?
We will be back at it and doing more comps for 2015. We owe our success in 2014 to our Sponsors, EAT BBQ, Simply Marvelous, Big Poppa
Smokers and Kosmo’s Q and thank you everyone for your support, thanks
for the opportunity to go in the tent Jason!!!
Startin’
the Fire
by George Hensler
Who Are Those Guys?
BBQ Team
Cookin across the pond….
A few months back, my friend and fellow competition cook Bob Trudnak of The BBQ Guru Company found out he had to travel to Germany
on a business trip to tie up a few loose ends associated with a recent
business deal. You see, The BBQ Guru is going global and now has an
operation based in Marl, Germany operating under the name BBQ Guru
Europe.
While he was in town, he and the folks charged with running the European operation, Tom and Natascha Hermann, thought it would be a good
idea for Bob to give a barbecue cooking class. The class was held on October 5th in a beautiful European farmhouse style building and had over
35 attendees, from 11 different
countries. According to Bob, the
folks that attended were all very
eager to learn and a good time
was had by all.
As luck would have it, the
Ruhrpott BBQ contest in Gelsenkirchen, Germany was to be held
October 11 & 12 right at the end
of Bob’s visit as he was due to fly
home on the 13th. It goes without saying, that this particular
scheduling occurrence was not
complete happenstance or luck.
At the very least, this would have
to be considered good planning,
especially for a competition barbecue cook who knows there is a contest
nearby.
The event is the largest International BBQ contests held outside of the
United States. Some of the teams signed up to compete had cooked The
American Royal and the Jack Daniels Invitational Barbecue Contest here
in the States. The contest was attended by 65 teams and was held at
GelsenTrab Park a large horse racing track in Gelsenkirchen, Germany.
A little different twist than here
in the US, along with the 4 main
KCBS categories there were mandatory sausage and Chef’s Choice
categories.
Bob says the event was well attended by the public and was very
well run especially for a first year
competition. Contest organizers
are already hard at work for the
2015 event and note the host
venue has room for well over 100
teams and they are vowing to work
to fill the park for future contests.
Of course, it goes without saying
that there were a few minor obstacles involved in this undertaking.
Bob was able to travel with his
knives, rubs, sauce and a couple
small cooking utensils. Everything else for both the class and the contest
had to be borrowed or purchased upon arrival, and then there was the
language barrier. Although Bob says the language of sweet blue smoke
and slow smoked meats was pretty much universal and easily dealt with.
With minimal effort, he was able to assemble everything he needed to
both teach and compete.
You see, BBQ folks across the pond are pretty much like the ones over
here, friendly and helpful. Bob was able to assemble a complete setup
with the help of several fellow competitors and local vendors. He even
had folks volunteer to lend a hand during the competition in which The
BBQ Guru made quite a respectable showing. Their results were 6th overall, 16th sausage, 22nd chicken, 14th ribs, 17th pork, 4th brisket and
2nd in chefs choice with a perfect 180.
According to Bob, the overall experience would be considered nothing
short of amazing; he recommends the trip to any and all barbecue teams
interested in expanding their horizons and making some new friends.
Bob says much of the success for the trip is due to the generosity, support and assistance of the European barbecue community, which, like
their American counterparts, are some of the “Best People on Earth.”
Smokin’ the Competition since 1987
9 time world champions at Memphis in May
The old fashion taste with a modern design. The Backwoods Smoker is a one piece unit with
a double wall design. (an inner wall and a completely insulated outer wall). The smokers
provide an internal chimney which allows smoke to flow by patented down draft. They are
available in 17 sizes, price ranging from $970.00 TO $9500.00
from the CHUBBY to the WHOLE HOG
Backwoods Smoker, Inc.
318 220 0380 office
318 220 9022 fax
8245 Dixie Shreveport Road • Shreveport, LA 71107
www.backwoods-smoker.com
[email protected]
Kids Que Corner
•
To get your Kids’ Que event listed, please e-mail
details to [email protected]!
•
• January 31, 2015, Badcock Kids-Q Contest, Lakeland, FL
Que Tip:
Keep, paper towels, cloths used for wiping hands, cloth gloves and
other flammable objects away from the fire.
By:
T. Michael Garrison,
KCBS Master judge
And
Michael Dyer,
KCBS Certified Judge
Unquestionably Sun N Fun in
Lakeland, Florida is the premier aviation show of the year for General
Aviation. I have been attending this
for over 10 years. In early November a KCBS BBQ contest flew into
SunNFun at Lakeland Linder Airport
with Pigs Fly South. What a great
setting for BBQ. Plus it was really
convenient to park very close to the
judging area after a beautiful flight
across the state. To enhance the experience there were vintage aircraft,
fighter aircraft, and many more on
display throughout the weekend. 42
teams competed in an excellent contest. Donavan Tinsley organized the event and from my perspective Brad
Lunz did a great job organizing the judging area. All ran very smooth, plus
we were inside enjoying a very comfortable atmosphere for judging. Mike
Garretson and Mike Garrison had a lot of fun confusing Mike Lake with our
very similar names. (see photo) The other two Mike’s did a super job as the
Reps for this event. This is
the 3rd year for this contest
and the Sun N Fun folks
are great promoters as well
as organizers. Five judges
reached their 30 contest
level and four of them read
the oath to the judges. (see
photo) The folks from United Pork Smokers were particularly happy to go home
with the Grand Champion
credentials.
Later in November we were able to fly into the Lakeland area for a really
fun event, the Pig Jam in Plant City. Amy Nizamoff has an abundance of
energy and she pulled this 39 team contest together. As a judge I really
appreciate how she organized the judge selection, notification, organization, and overall communication process. Plus it was
really great to see Carolyn
Wells who served as one of
the Reps. Mike and Roberta
Garrison welcomed Carolyn
to Florida. (see photo) Once
again Mike Garretson and
Mike Garrison had a lot of
fun confusing Carolyn with
our similar names but didn’t
have to work as hard to confuse Rep Stephen Smith. We
had a lot of fun with Stephen
who is a great sport and had
fun with us. What a powerful
Rep team and the contest reflected their expertise. Michael Cameron was
the key guy pulling everything together for the judging, making everything
happen on time and very well executed. Chris Sparkman was one of the
original organizers of this event and I had the opportunity to meet and talk
with Chris. This is the 12th Annual Pig Jam, held in the Strawberry Capital
of the US, Plant City. Local stores throughout Florida make a major point
of having Plant City strawberries, Plant City has a Strawberry Festival,
and many events throughout the
season relating to strawberries. I
have had the opportunity to taste
them and they are terrific. A very
familiar name appeared at the top
of the results once again, Hot Wachula walked away with the Grand
Champion honors. What a great
contest.
We Like Each Other’s
Company!
By: Gordon Hubbell, Ph. B.
Not long ago I did a research project on KCBS barbeque judges’ origins,
attitudes and methodologies because I was curious about where we come
from (what got us into judging) and how we do what we do once the room
gets quiet and we’re trying to figure out how we’re going to score the entries we’re confronted with. One of the areas I focused on was why we
judge and what keeps us doing it.
I surveyed 115 judges from all over the country, with many levels of
judging experience and lengths of service as judges. One thing really
stuck out in the answers: Judges like the social side of judging. I asked
them to respond to the question, “Which statement most closely describes the primary reason you judge” and gave them a choice of seven
possible reasons, asking them to pick their main, driving reason for judging.
Only a tiny percentage said they couldn’t answer at all, nobody said it
was for “free food” and a few (less than 5%) opted for “helping cooks
improve their barbeque”. Some (16.5%) said getting to taste many different kinds of barbeque is what keeps them going and about the same
percentage said they mainly judge in order to get ideas for their own
cooking. That makes sense when you consider a lot of judges are also
cooks and some even compete. A little over 12% said they just like the
challenge of the effort. But, almost half (49.6%) opted for “I enjoy the
judging event – the friendship and company of other judges”.
What is surprising about that finding isn’t the thought itself. Anyone
who judges knows that a lot of friendly conversation and banter goes on
between the entries (fill a room with barbeque judges and then listen to
them talk) but that it is such a large percentage compared to all the other
reasons that were presented – such a dominating reason among many
possible ones. We are very social beings, it seems, and for at least half
of us socializing with other judges is a real motivator to keep us seeking
contests to judge. Responses to this question were essentially the same
for new judges, Master Judges, and regardless of how long we’ve been
judging. We like each other’s company!
Over the years, I’ve been blessed to amass a great number of friends.
Most of them have computers and e-mail addresses, so (inspired by that
“social” judge motivation I discovered) I took a look at my address book
while thinking about where and when the friendship arose. The “sources” fall into categories like family, school, work, church, a hobby or two,
friends of friends who’ve become friends, and barbeque. Yes. Barbeque.
A really significant number of folks in my address book have become
friends via the judging table at barbeque contests. That never occurred
to me until I looked at my address book in light of what my research
showed about our tendency to want the company of others afflicted with
the barbeque habit.
Somebody once observed, “we are what we eat” but he was talking narrowly about food, not friendships and associations that food might start.
Our food affliction or addiction, or whatever we want to call it goes far
beyond the groceries, I think. Yes, we like to eat (and thus, “are”) barbeque, but there’s something a lot bigger here. Something that is warm
and encouraging in a world so frequently full of shallowness, doubts, and
even fear of strangers. We’ve found common ground that really goes far
beyond food or fun. We’ve found each other in an oasis of good feelings
and comfortable companionship. If you’re a judge of long standing, you’ll
know what I’m talking about. If you’re a new judge, you’ll feel it very soon
if you haven’t sensed it already.
I think it speaks well for everyone involved in competitive barbeque
endeavors, judges and cooks, reps and organizers, that we’re “social”.
What better attribute could we have? What higher calling could we have
than to participate in our favorite hobby and, at the very same time, immerse ourselves in sharing and friendship? Sometimes, despite all the
pressures and stresses we face and all the problems life throws us, we get
it right. Sure is nice knowin’ ya!
Visit US On
FacEbook!!!
www.facebook.com/
KansasCityBarbequeSociety
The 2014 KCBS Member Pin
is still available!
See page 4 for ordering information, or call the KCBS
office at 816.765.5891 to order by phone.
the reader’s recipe
[email protected]
http://baronofbbq.
blogspot.com
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change
by Paul Kirk CEC, Ph.B., B.S.A.S.
Kansas City Baron of Barbeque – Barbeque Guru
Order of the Magic Mop – Ambassador of Barbeque
Certified Master Barbeque Judge • Master of the Grill
Order of the “Ole Has Been”
www.baron-of-bbq.com
“A Barbeque Fantasy”
I hope that everyone had or is having a great new year. It’s time for all
to start planning for our Big Game Party which most of us call the “Super
Bowl”. Then again we still have a lot of College Bowl games to party and
watch along with the new College play-off games. “Roll Tide”!
Around out house it’s traditional to have some sort of wings, this year
were are going to try something new, instead of hot and spicy add some
honey to make the wings a sweet taste.
Honey-Pineapple Chicken Wings
3 pounds chicken wings
1 garlic clove
1 cup fresh or canned pineapple
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup clover or light honey honey
1/2 cup soy sauce
2 tablespoons vegetable oil
Ranch and/or blue cheese dipping sauce
Rinse and drain wings. Mince garlic and cut pineapple into 1 inch
cubes. Combine the salt, pepper, honey, soy sauce, pineapple, vegetable
oil and garlic in a bowl and mix well. Place wings in slow cooker and
pour sauce over the wings. Cook covered on low setting for 6 to 7 hours.
Serve with dipping sauce.
Now for a good dip, this delicious appetizer that can be served at a fancy cocktail party or at poker night. Serve with crackers or toasted French
bread slices.”
Tuscan Cream Cheese Spread
2 (8 ounce) packages cream cheese, softened
2 teaspoons chopped garlic
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and chopped
1/3 cup chopped black olives
8 green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
1/4 cup chopped parsley
1 tablespoon chopped fresh chives
In a medium bowl, mix cream cheese, garlic and salt; stir and blend
in artichoke hearts and olives. Add green onions, tomatoes, parsley and
chives; gently mix together.
Refrigerate for several hours or overnight to blend flavors; serve.
Herbed Bacon Cheese Ball
4-8 ounce blocks cream cheese, softened to room temperature
1 stick unsalted butter, softened to room temperature
3 packages dry Ranch dip mix
1 1/2 pounds this sliced bacon, cooked crisp and crumbled
Cream the butter and cream cheese together well. Add the dry dip mix
and blend until all is incorporated. Refrigerate at least 8 hours, or overnight. Form into ball or log, and roll in bacon pieces just before serving.
Makes 2 large balls or logs. Refrigerate any leftovers. Will keep for 2
weeks in the refrigerator. (It never lasts this long at my house.)
Here’s a nice spicy balance for your sweet wings.
Acadian Peppered Shrimp
1 pound butter
1/2 cup fresh lemon juice
2 teaspoons fresh basil, chopped
2 teaspoons cayenne pepper
2 teaspoon fresh oregano, chopped
5 large cloves garlic, pressed
1 bay leaf, crumbled
1/2 cup black pepper, finely ground
1 teaspoon sea salt
4 pounds large raw shrimp in shells
The shrimp should be of a size to number 30-35 per pound.
Melt the butter in a large deep-sided frying pan or iron skillet over low
heat. When melted, raise the heat, and add the remaining ingredients
except the shrimp. Cook, stirring often, until browned to a rich mahogany
color, about 10 minutes. Add the shrimp, stirring and turning to coat well
with the seasoned butter. Cook until the shrimp have turned a rich deep
pink, about 8 to 10 minutes. Serve the shrimp in their shells, peeling
them at the table.
OKBS Cleaver Team of the
Year Banquet set for February
The Oklahoma Barbecue Society’s 1st Annual Cleaver Team of the Year
banquet will be held February 7 2015, at the Stillwater Elks Lodge, 202
E. McElroy, Stillwater, OK. Join the OKBS for a fun-filled and rewarding evening as they present
the winners of the Head Country-Cookshack Cleaver Team of the Year
competition.
The mission of the OKBS is to create passion and excellence in the
culinary art of barbecue among fellow Oklahoman’s, and the organization
will also take time during this event to recognize those individuals who
dedicate themselves to judging and organizing contests.
OKBS will present the Smoklahoma Judges Recognition Awards and
recognize all of the State’s contests that have made the organization’s
inaugural year possible.
Special recognitions will include Lifetime members, those that have
made significant contributions to the OKBS and those within our state
that we are proud to call World Champions.
If you or someone you know, is an Oklahoman and a World BBQ Champion, someone that has won at the American Royal or the Jack, or you
would like more information about the banquet, contact the OKBS at
918-286-7770 or email them at [email protected]
KCBS Upcoming Events
3/27/15-3/28/15: Havasu Landing, CA. Havasu 4/17/15-4/18/15: Winchester, TN. High on the 5/1/15-5/2/15: Elk Grove, CA. Elk Grove WestLanding CA (JUDGES LIST IS FULL). Thom Hog Festival. Linda Gould (TEAMS). Phone: ern Festival & BBQ Championship. Ed Anhorn.
Emery. Email: [email protected].
931-308-7660.
Phone: 916-599-5095. Email: ed@bigbullb1/9/15-1/10/15: Denver, CO. National Western
bqevents.com.
BBQ Throwdown. Arlie Bragg. Phone: 615477-7447. Email: [email protected].
3/27/15-3/28/15: Conyers, GA. Smokin’ 4/17/15-4/18/15: Cornelia, GA. Cornelia Apple
Butts & Tires - RCA Cookoff and Car Show. Blossom BBQ Festival. TEAMS CONTACT: 5/1/15-5/2/15: Liberty, IN. Smokin on the WaDick Mulloy. Phone: 404-934-9728. Email: Heather Sinyard. Phone: 706-778-8585 x280. ter 2. Carl Sharp. Phone: 765-458-5574. Email:
1/16/15-1/18/15: Rein in Taufers. 1st W.E.S.T [email protected].
Email: [email protected].
[email protected].
- Winter Extreme South Tyrol. MiG Alpine
Grill & BBQ. Phone: +39 349 4661115. Email:
[email protected] [email protected].
3/27/15-3/28/15: Atmore, AL. Throwdown 4/24/15-4/25/15: Edwardsville, KS. Smokin’ in 5/1/15-5/2/15: Show Low, AZ. Show Low BBQ
2015. Jay Norris. Phone: 251-446-4387. Email: the Ville. Bonner Springs-Edwardsville Cham- Throwdown. Carrie Natceli. Phone: [email protected].
ber of Commerce. Phone: 913-422-5044. Email: 4141. Email: [email protected].
1/30/15-1/31/15: Lakeland, FL. Lakeland Pig
[email protected].
Festival. Nick Nicholas. Phone: 863-669-6493.
April
5/2/15-5/3/15: Ridgefield, CT. Ridgefield Gone
4/3/15-4/4/15: Gulfport, MS. ‘Que at the View. 4/24/15-4/25/15: Calhoun, GA. BBQ Boogie & Country BBQ Festival. Ridgefield Rotary Club.
Stacy Thompson. Phone: 228-314-2103. Email: Blues. Aaron Walkover. Phone: 706-307-9129. Phone: 845-893-4648. Email: rvazzana@gmail.
1/31/15-2/1/15: Melbourne, Victoria. Mel- [email protected].
com.
bourne Barbecue Festival. Margaret Vitale.
Phone: 61418364594. Email: [email protected].
4/3/15-4/4/15: Pleasant Hill, MO. Smokin On 4/24/15-4/25/15: Morris, OK. Morris Twister 5/2/15-5/3/15: Brugg. Smoke by the River. OkBig Creek BBQ Contest Benefiting Operation Days BBQ Competition. Sarah Amador. Phone: ker Cuiper. Phone: 41628910853. Email: okker.
BBQ Relief(Judges Registration begins January 918-759-1338. Email: sfamador@windstream. [email protected].
February
10th, 2015). Stan Hays. Email: smokinonbig- net.
2/6/15-2/7/15: Young Harris, GA. Brasstown [email protected].
Valley’s BBQ Throwdown (JUDGES FULL).
5/2/15-5/3/15: Appleton, WI. The Masters In
Bobby Brumley. Phone: 706-379-4616. Email:
4/24/15-4/25/15: Mt. Carmel, IL. Wabash Rib- May - The Classic. Bob Schemm. Phone: [email protected].
4/3/15-4/4/15: Somerville, TN. Fifth Annual ber Fest. Terry Beckerman. Phone: 618-263- 740-6920. Email: [email protected].
Bull Moose. Marvin Hurley. Phone: 901-282- 2093. Email: [email protected].
6138. Email: [email protected].
2/13/15-2/14/15: Great Bend, KS. Kansas Win5/2/15-5/3/15: Mesquite, NV. Smokin In Mester Q. Kent Romine. Phone: 620-793-2985.
4/24/15-4/25/15: Murfreesboro, TN. Backyard quite BBQ Championship. Arlie Bragg. Phone:
4/3/15-4/4/15: Stillwater, OK. Stillwater Elks BBQ Brawl. George Smith. Phone: 615-890- 615-477-7447. Email: arlie@arliequeevents.
com.
Lodge Blazathon. Chad Duncan. Phone: 405- 9006. Email: [email protected].
880-4514. Email: chadduncan_1979@hotmail.
2/21/15-2/22/15: San Juan, PR. Smokin’ Hot com.
BBQ San Juan Puerto Rico. Michael Compton.
4/24/15-4/25/15: Lexington, NC. BBQ Capital 5/2/15-5/3/15: Liberty, IN. Smokin’ on the WaPhone: 787-319-9410. Email: mike@bbqpr.
Cook-Off. Rebekah McGee. Phone: 336-249- ter. Carl Sharp. Phone: 765-458-5574. Email:
com.
[email protected].
4/10/15-4/11/15: London, KY. Grills Gone Wild 0383. Email: [email protected].
BBQ Festival. Travis Moody. Phone: 615-4766397. Email: [email protected].
2/26/15-2/28/15: Huntsville, TX. Shotgun Fred
4/24/15-4/25/15: Gothenburg, NE. Pony Express 5/8/15-5/9/15: Waynesboro, GA. Boss Hog
BBQ Showdown. Ben Pruitt. Phone: 936-661BBQ Challenge. Mike Eberle. Phone: 308-926- State Championship Cook-Off. Nan Lynch Amy
Lively. Phone: 706-554-8100. Email: bosshog4/10/15-4/11/15: Harrington, DE. Triple Threat 0112. Email: [email protected].
[email protected].
BBQ Beer and Music Festival. Sandy Fulton.
Phone: 302-398-3269. Email: sandy@thestate2/27/15-2/28/15: Lake Havasu City, AZ. 6th An- fair.net.
4/24/15-4/25/15: Springfield, MO. Rock N Ribs
nual Lake Havasu Music Brews & BBQ ChamBBQ Festival. Brett Sheets. Phone: 417-860- 5/8/15-5/9/15: Kannapolis, NC. Jiggy with the
pionship. Skip or Cheryl Ramsden. Phone: 9284376. Email: [email protected].
Piggy BBQ Challenge. Eddie Smith. Phone:
208-2375. Email: [email protected].
704-920-4308. Email: resmith@kannapolisnc.
4/10/15-4/11/15: Osage City, KS. Smoke in the
gov .
Spring. Corey Linton. Phone: 785-528-4610.
May
5/8/15-5/9/15: Abilene, KS. Wheatstock Grill
2/27/15-2/28/15: Isle, MN. Fire on Ice Barbe5/1/15-5/2/15: Bixby, OK. Bixby BBQ’N Blues Off. Kimberly Smith. Phone: 785-263-6688.
cue World Championship (Competitor’s Series).
Festival. Buster McCurtain. Phone: 918-481- Email: [email protected].
Tony Korthaus. Phone: 952-405-8495. Email: 4/10/15-4/11/15: Cedar Park, TX. Cedar Fest 3277. Email: [email protected].
[email protected].
BBQ. Lyndee Matthews. Phone: 512-260-7800.
5/8/15-5/9/15: Ashland, MS. Mississippi
5/1/15-5/2/15: Nassau Bahams. Smokin’ Hot Springfest BBQ Contest. Tony Tidwell. Phone:
March
BBQ Nassau. Michael Compton. Phone: 787- 662-224-3220. Email: [email protected].
3/6/15-3/7/15: Pensacola, FL. Smokin In The 4/10/15-4/11/15: Winston-Salem, NC. Bib’s 319-9410. Email: [email protected].
Square. Ivan Delabruere. Phone: 850-516-2622. Camel City Cookoff (formerly Jammin’ Pig).
Mark Little. Phone: 336-665-7245. Email: mar_
5/8/15-5/9/15: Council Bluffs, IA. BBQ in
[email protected].
5/1/15-5/2/15: Hunstville, AL. The Whistlestop the Bluffs. Rick Guill. Phone: 712-328-9239.
Festival & Rocket City BBQ. Whitney Heaps. Email: [email protected].
3/13/15-3/14/15: Tupelo, MS. Don’t Be Cruel
Phone: 256-564-8116. Email: whitney.heaps@
BBQ Duel. Bev Crossen 662-372-2208 Leslie 4/10/15-4/11/15: Indianapolis, IN. CCS Spring huntsvilleal.gov.
Mart 662-891-5379. Email: tupelobbq@gmail. Festival & BBQ Competition. Brett Healey.
5/8/15-5/9/15: Lawrence, KS. Sertoma 48 BBQ.
Phone: 317-223-7143. Email: healeybrett@att.
com.
Sertoma Club of Lawrence. Phone: 785-865net.
5/1/15-5/2/15: Lansing, KS. Brews, Blues & 6308. Email: [email protected].
Bar-B-Q Cookoff. Jessica Waters. Phone: 9133/13/15-3/14/15: Bainbridge, GA. Flames on
the Flint. Ronnie Godwin. Phone: 229-246- 4/10/15-4/11/15: Smithville, MO. The Best
5/8/15-5/9/15: Auburn, AL. Boda Getta BBQ.
“Dam” Barbeque Contest at Smithville Lake.
Lolly Steiner. Phone: 334-887-7011. Email:
Tony Kerns. Phone: 913-991-3991. Email: 5/1/15-5/2/15: Annapolis, MD. Naptown bar- [email protected].
[email protected].
BAYq Contest and Music Festival. Edward Ku3/13/15-3/14/15: North Kansas City, MO. NKC
mian. Phone: 410-991-0611. Email: ekumian@
MO State Championship BBQ. Jason Forge.
comcast.net.
5/8/15-5/9/15: Fredericksburg, VA. BBQ JamPhone: 816-645-5304. Email: nkcrotarybbq@ 4/10/15-4/11/15: Wildomar, CA. The Ultimate
boree. James Sharon. Phone: 540-840-1442.
BBQ Showdown East vs West VI. Henry Silvesgmail.com.
tre. Phone: 951-445-1903. Email: hsilvestre@ 5/1/15-5/2/15: St. Joseph, MO. Apple Blosaol.com.
som BBQ Contest. Melissa Birdsell. Phone:
3/20/15-3/21/15: Arcadia, CA. 4th Annual San816-271-1480. Email: [email protected]. 5/8/15-5/9/15: Rome, GA. Roman Roast on the
ta Anita Winners’ Circle BBQ Championship.
mo.us.
River . Betsy Hampson. Phone: 706-314-1324.
Ben Lobenstein. Phone: 415-683-0784 . Email: 4/10/15-4/11/15: Staten Island, NY. New York
City BBQ Cookoff. Frank Saulle. Phone: [email protected].
351-1611 x245. Email: fsaulle@historicrich- 5/1/15-5/2/15: Lucedale, MS. George County
mondtown.org.
Firefighters Association BBQ Challenge. Jef- 5/8/15-5/9/15: Warsaw, IN. Rockin’ BBQ for Ri3/20/15-3/21/15: Miami, OK. 3rd Annual
fery Erkhart. Phone: 601-508-8131. Email: jef- ley. Kevin Harris. Phone: 574-269-1823. Email:
Smokin At The Run. David Quals. Phone: [email protected].
[email protected].
4/11/15-4/12/15: Hoofddorp Netherlands. Base598-7575. Email: [email protected].
ball & BBQ Cookoff. Harry Havinga. Phone:
+31 06-10568568. Email: h.havinga@trippel-b. 5/1/15-5/2/15: Grandview, MO. Truman Heri- 5/8/15-5/9/15: Lamar, CO. Wild West BBQ.
3/21/15-3/22/15: Miami, OK. 2nd Annual nl.
tage Festival BBQ Championship. Sky Smoth- Toni McPerson. Phone: 719-688-3899. Email:
Smokin At The Run Shootout. David Qualls.
er. Phone: 816-316-4998. Email: ssmothers@ [email protected].
Phone: 405-598-7575. Email: [email protected].
4/17/15-4/18/15: Enid, OK. 10th Annual Roblorun.com.
erts Ranch Smokin’ Red Dirt BBQ. Lynne Ben5/8/15-5/9/15: Green Lane, PA. Smoke in the
kendorf. Phone: 580-548-8194. Email: lbenken- 5/1/15-5/2/15: Appleton, WI. The Masters In Valley BBQ Competition & Festival. Shawn
[email protected].
3/26/15-3/28/15: Kissimmee, FL. Florida HeriMay. Bob Schemm. Phone: 920-740-6920. Tucker. Phone: 215-740-7593. Email: glfcbbq@
tage BBQ Classic. Arlie Bragg. Phone: 615Email: [email protected].
comcast.net.
4/17/15-4/18/15: Midland , TX. Bynum Schools
Best of the Basin BBQ Championship. Tracy 5/1/15-5/2/15: Dwight, IL. The Doggone Good 5/8/15-5/9/15: Claremore, OK. Boots & BBQ
3/27/15-3/28/15: Ashburn, GA. Fire Ant Fes- Bush. Phone: 432-520-0075. Email: tracy@by- BBQ Contest. Rodney Connor. Phone: 815-374- Festival. Clarice Doyle. Email: rsucjc76.
tival BBQ Bash . Gail Walls. Phone: 229-567- numschool.org.
January
5/8/15-5/9/15: Claremore, OK. Boots & BBQ
4/17/15-4/18/15: Washington, MO. 7th Annual 5/1/15-5/2/15: Columbia, MO. Columbia Elks Festival. Clarice Doyle. Phone: 918-343-2527.
3/27/15-3/28/15: Shawnee, OK. Firelake BBQ Main Street BBQ & Bluesfest. Alex H. Phone: Lodge #594 BBQ Contest. Curtis Stone. Phone: Email: [email protected].
Cook Off. Jason Boyce. Phone: 405-878-4850. 636-239-1743. Email: events@downtownwash- 573-442-6416. Email: [email protected].
mo.org.
5/8/15-5/9/15: Long Beach, CA. West Coast
BBQ Classic. Arlie Bragg. Phone: 615-4777447. Email: [email protected].
5/23/15-5/24/15: Hoofddorp Netherlands. Tony 6/5/15-6/6/15: Mayetta, KS. 2015 Keepers of 6/19/15-6/20/15: Williams, AZ. Northern ArizoStone Low & Slow BBQ Competition. Harry the Fire BBQ Contest. Tracy Satterfield. Phone: na BBQ Festival. Arlie Bragg. Phone: 615-477Havinga. Phone: +31 06-10568568. Email: 816-806-9402. Email: [email protected].
[email protected].
5/9/15-5/10/15: Kapermolenpark / Hasselt /
6/5/15-6/6/15: Levittown, PA. Que for the
Belgium. Beers, Fries & BBQ II - The Belgian 5/23/15-5/24/15: Mound City, KS. Sugar Troops. Jeff Dence. Phone: 215-302-3316.
Championship Low & Slow BBQ. Wim Bloe- Mound BBQ Festival “A”. Ron Nation. Phone: Email: [email protected].
men. Phone: +32 496 72 48 45. Email: wim. 620-224-6708. Email: [email protected].
[email protected].
6/5/15-6/6/15: Lee’s Summit, MO. Smokin’ on
5/23/15-5/24/15: Mound City, KS. Sugar the Summit . Keith Stidham. Phone: 816-5545/15/15-5/16/15: Chesapeake, VA. Chesapeake Mound BBQ Festival “B”. Ron Nation. Phone: 8610. Email: info@smokinonthesummitbbq.
Jubilee BBQ Cook-Off. Dorothy Kowalsky. 620-224-6708. Email: [email protected]. com.
5/23/15-5/24/15: West Des Moines, IA. Smokin’ 6/12/15-6/13/15: Fitzgerald, GA. Fitzgerald Pig
in the Junction. Katie Rooney. Phone: 515-222- Pickin’. Christi Schirack. Phone: 229-423-9357.
5/15/15-5/16/15: Langley, OK. Grand Lake 3642. Email: [email protected].
BBQ Festival. Darrel Hicks. Phone: 918-5916090. Email: [email protected].
5/29/15-5/30/15: Fond du Lac, WI. BBQ 4 AS- 6/12/15-6/13/15: Wynne, AR. Delta Smoke
TOP. Pam Hammond. Phone: 920-602-0341. BBQ Contest. Chad House. Phone: 870-9455/15/15-5/16/15: Monroe City, MO. Smokin on Email: [email protected].
the Lake . Michael Baker. Phone: 877-700-9422.
5/29/15-5/30/15: Canon City, CO. Holy Smoke 6/12/15-6/13/15: Tryon, NC. Blue Ridge BBQ
BBQ Showdown. Autumn Dever. Phone: 719- & Music Festival. Carolina Foothills Chamber
5/15/15-5/16/15: Sevierville, TN. Sevierville 429-7662. Email: [email protected].
of Commerce. Phone: 828-859-7427. Email:
Bloomin’ BBQ and Bluegrass Festival. Carroll
[email protected].
McMahan. Phone: 865-453-6411. Email: cmc5/29/15-5/30/15: Norco, CA. Horse Town Brew
[email protected].
n Que Festival. Debbie Yopp. Email: info@ 6/12/15-6/13/15: Jeffersonville, IN. Smokin’
brewnquefestival.com.
On The River. Daniel Skaggs. Phone: 502-2255/15/15-5/16/15: Platte City, MO. 20th Annual
Platte City BBQ Cook-Off. Gary Vest. Phone:
816-536-1392. Email: silvercreek@passporta- 5/29/15-5/30/15: Owatonna, MN. Smokin’ in
Steel. Joe Elbert. Phone: 507-279-4015. Email: 6/12/15-6/13/15: Oconomowoc, WI. 3rd Annual
merica.com.
[email protected].
Hog & Steer Barbecue Competition and Festival. Dianne Crowley. Phone: 262-560-3604.
5/15/15-5/16/15: West Chester, OH. Buckeye
State BBQ Championship. Tom Glass. Phone: 5/29/15-5/30/15: Brookhaven, MS. Hog Wild
513-621-2120. Email: [email protected]. BBQ Cookoff and Family Festival. Mark Porter Adam Wallace. Phone: Mark - 601-757-1772 6/12/15-6/13/15: Brimfield, IL. Smoke on the
Adam - 601-757-2826. Email: markporter500@ Prairie. Josh Helms. Phone: 309-256-0541.
5/15/15-5/16/15: Hartselle, AL. Cotton Pickin’ yahoo.com.
BBQ Cookoff. Susan Hines. Phone: 256-7734370. Email: [email protected].
5/29/15-5/30/15: Lima, OH. PigMania Lima. 6/12/15-6/13/15: Hays, KS. TBD. Traci StanDan Hurst. Phone: 614-223-1530. Email: ford. Phone: 785-621-4171. Email: dhdc@
5/15/15-5/16/15: St. Paul, MN. Minnesota in [email protected].
downtownhays.com.
May. Randy Applegren. Phone: 612-790-6364.
5/29/15-5/31/15: Swanzey, NH. Monadnock Up 6/12/15-6/13/15: Marietta, OH. Marietta River
in Smoke BBQ Fest. Geordie Fifield. Phone: City BBQ. Emmeline Wharton. Phone: 7405/15/15-5/16/15: Bakersfield, CA. Bakersfield’s 603-831-1655. Email: monadnocksmokebbq@ 629-7139. Email: [email protected].
Biggest, Baddest BBQ Championship. Curtis & gmail.com.
Angie Trigueiro. Phone: 661-978-6785. Email:
[email protected].
6/12/15-6/13/15: Fillmore, CA. California Hon5/29/15-5/30/15: Valley, NE. 4th Annual Val- ey Harvest Festival and BBQ Championship.
ley Veterans BBQ Competition. Doug Eggen. Roger Campbell. Phone: 805-857-2785. Email:
5/16/15-5/17/15: Madison, WI. Madison Maga- Phone: 402-510-1603. Email: deggen@valley. [email protected].
zine BBQ Festival. Joseph Parajecki. Phone: omhcoxmail.com.
608-767-3940. Email: [email protected].
6/13/15-6/14/15: Uncasville, CT. Sun BBQ
5/29/15-5/30/15: Missoula, MT. Carnivores Fest. Arlie Bragg. Phone: 615-758-8749. Email:
5/22/15-5/23/15: Boulder City, NV. Best Dam Classic. Amy Nack. Phone: 406-214-4068. [email protected].
Barbecue. Christy Springgate-Hill. Phone: 702- Email: [email protected].
812-6449 NO TEXTING. Email: cscsgate23@
gmail.com.
6/19/15-6/20/15: Barbourville, KY. Barbourville
June
BBQ Cook-Off & Festival. Denise Wainscott.
6/5/15-6/6/15: Montello, WI. Poor Que. Anita Phone: 606-545-9674. Email: dwainscott@
5/22/15-5/23/15: Westmont, IL. Red, White and Moore. Phone: 920-295-3647. Email: ap- unionky.edu.
BBQ (Day 1). James Addington. Phone: 630- [email protected].
6/19/15-6/20/15: Hernando, MS. Desoto Shrine
6/5/15-6/6/15: Huron, SD. Original SD BBQ Club 7th Annual 2015 BBQ Cook Off. Douglas
5/22/15-5/24/15: North Bend, OR. BBQ, Blues Championships. Candi Briley. Phone: 605-353- Francis. Phone: 901-487-6785. Email: kfran& Brews on the Bay. Amy Bailey. Phone: 541- 7354. Email: [email protected].
[email protected].
756-8800 ext1574. Email: [email protected].
6/5/15-6/6/15: Lincoln, IL. Up In Smoke On 6/19/15-6/20/15: Miles City, MT. Miles City
The Square. Chris Graue. Phone: 217-732-7997. Cowtown Cook-Off. Trudy Winslow. Phone:
5/22/15-5/23/15: Kennett, MO. 34th Annual Email: [email protected].
406-439-0491. Email: ltwinslow@midrivers.
Kennett Jaycee Show-Me State BBQ CookOff.
com.
Allen Williams. Phone: 573-717-6875. Email:
[email protected].
6/5/15-6/6/15: Bardstown, KY. Bourbon City
BBQ Festival. Rick Berry. Phone: 502-348- 6/19/15-6/20/15: Apex, NC. Peak City Pigfest.
Graham Wilson. Phone: 919-362-7141. Email:
5/22/15-5/23/15: Kimberling City, MO. Table
[email protected].
Rock and Ribs. Jeff White. Phone: 417-7393264. Email: [email protected].
6/5/15-6/6/15: McLouth, KS. McLouth BBQ
Blowout 24th Annual. Cliff Weeks. Phone: 913- 6/19/15-6/20/15: Edmonton Alberta. Porkapalooza BBQ Festival. Darcy Fitzgerald. Phone:
5/22/15-5/23/15: Lewisburg, TN. Lewisburg
780-491-3527.
Rotary Club BBQ CookOff. Jeff Jordan. Phone:
931-359-4373. Email: jjordan@advancedeyec- 6/5/15-6/6/15: Boonville, MO. Hott Butts BBQ
areclinic.net.
Contest. Pamela Beerup. Phone: 573-443-8706 6/19/15-6/20/15: Auburn Hills, MI. 7th Annual
x1030. Email: pamela-beerup@showmeaction. Auburn Hills Barbecue Cook-off. Shawn Keenan. Phone: 248-364-6926. Email: skeenan@auorg.
5/23/15-5/24/15: Westmont, IL. Red, White and
burnhills.org.
BBQ (Day 2). James Addington. Phone: 630215-9527. Email: [email protected]
6/5/15-6/6/15: Marysville, KS. Big Blue BBQ
Championship. Allie Argo. Phone: 785-562- 6/19/15-6/20/15: State Center, IA. State Center
8374. Email: [email protected]. Rose Festival BBQ Championship. Misty Bunn.
5/23/15-5/24/15: Rochester, NY. Roc City Rib
Phone: 641-328-4584. Email: mistyl4l@outFest. Brian Wemett. Email: [email protected].
fest.com.
6/5/15-6/6/15: Memphis, TN. Variety Children’s
Charity BBQ Bash. Sherri Schwartz. Phone:
901-373-5368. Email: varietyclub@bellsouth. 6/19/15-6/20/15: Quincy, IL. Knights of Columbus “Smokin Good Time BBQ Challenge”.
net.
Bill Anderson. Phone: 217-257-2108. Email:
[email protected].
6/19/15-6/20/15: Frisco, CO. 22nd Colorado
BBQ Challenge. Nora Gilbertson. Phone: 970668-9132. Email: [email protected].
6/20/15-6/21/15: Buckner, MO. Smoke Out in
the Valley. Tonia Richardson. Phone: 816-6993454. Email: trichardson1229@embarqmail.
com.
6/20/15-6/21/15: Merrimack, NH. Rock’N
RibFest 2015. William Paige. Phone: 781-7525666. Email: [email protected].
6/20/15-6/21/15: Old Orchard Beach, ME.
Smokin’ at the Ball Park BBQ Fest. Sharri MacDonald. Phone: 207-590-4201. Email: [email protected].
6/26/15-6/27/15: Leadville, CO. Leadville’s On
the Mountain BBQ and Brew Fest. Jeff McGuinness. Phone: 719-486-3900. Email: leadville@
leadvilleusa.com.
6/26/15-6/27/15: Willard, MO. 3rd Annual Willard Freedom Feast BBQ Cook-Off. Stacia Buffington. Phone: 619-933-2790. Email: [email protected].
6/26/15-6/27/15: Omaha, NE. 3rd Annual Ribstock MBA BBQ Festival. Kenny Engelmeyer.
Phone: 402-981-3171. Email: kennys52@gmail.
com.
6/26/15-6/27/15: Artesia, NM. Smokin’ On The
Pecos. David Grousnick. Phone: 575-513-4291.
6/26/15-6/27/15: Chandler, OK. Hog Wild BBQ
& Chrome Fest. Chandler Area Chamber of
Commerce. Phone: 405-258-0673. Email: [email protected].
6/26/15-6/27/15: Central Point, OR. Battle of
the Bones. Sarah Garceau. Phone: 541-4231978. Email: [email protected].
6/26/15-6/27/15: Newport Beach, CA. Newport
Beach Barbecue Contest. Steve Bender. Phone:
6/26/15-6/27/15: Maryville, TN. Blount County
BBQ Bash. Mark Smith or Jonathan Sitzlar.
Phone: 865-806-5398 or 865-250-4732. Email:
[email protected].
6/26/15-6/27/15: Santa Clara, CA. Silicon Valley BBQ Championships. Frank Walsh. Phone:
408-. Email: [email protected].
6/26/15-6/27/15: Franklin, IN. Smoke on the
Square: In Memory of David Harness. Tara
Payne. Phone: 317-346-1258. Email: tara@
discoverdowntownfranklin,com.
6/27/15-6/28/15: Washington, DC. National
Capital Barbecue Battle. Doug Halo. Phone:
July
7/3/15-7/4/15: Jackson, TN. Blues Hog Barbecue, Music & Craft Festival. Scott Casey. Email:
[email protected].
7/3/15-7/5/15: Lake Placid, NY. I Love Barbecue & Music Festival. Dmitry Feld. Phone: 518523-2071. Email: [email protected].
7/3/15-7/5/15: Rio Rancho, NM. Pork & Brew
BBQ State Championship. Greg Pena. Phone:
nm.us.
7/9/15-7/11/15: Greenwood, SC. SC Festival of
Discovery. Laura Ackerman. Phone: 864-9428448. Email: [email protected].
7/10/15-7/11/15: Wise, VA. Chillin & Grillin in
the Glades. Greg Cross. Phone: 276-328-1000.
7/10/15-7/11/15: Falls City, NE. Sauce &
Cycles. David Branch. Phone: 402-245-4228.
7/31/15-8/1/15: Alamosa, CO. SLV Beat the 8/28/15-8/29/15: Washington Island, WI. Deaths 9/12/15-9/13/15: Harvard, MA. Harvard Fall
Heat - Barbeque, Brews and Chili. Arlie Bragg. Door Barbecue. Richard Jepsen. Phone: 920- Festival BBQ Contest. Chris Ryan. Phone: 978Phone: 615-477-7447. Email: arlie@arli- 847-2784. Email: [email protected].
equeevents.com.
7/10/15-7/11/15: Green Bay, WI. Gold Ribbin’ BBQ Fest of Greater Green Bay. Steven
Krueger. Phone: 920-617-5553. Email: sjk@
lcojlaw.com.
8/28/15-8/29/15: New Holland, PA. New Hol- 9/18/15-9/19/15: Kearney, NE. BBQ on the
7/31/15-8/1/15: Brainerd, MN. Great Northern land Summer Fest. Chuck Sheffield. Phone: Bricks. Ron Lieske. Phone: 308-440-9698.
BBQ. Cory Jay. Phone: 218-851-5737. Email: 717-669-1400. Email: nhsummerfest@yahoo. Email: [email protected].
[email protected].
com.
7/10/15-7/11/15: Fort Smith, AR. 14th Annual
Bordertown Bash. Daniel Moore. Phone: 479650-9135. Email: [email protected].
August
9/18/15-9/19/15: Salisbury, NC. Tilley Harley8/28/15-8/29/15: Albert Lea, MN. 8th Annual Davidson Biker Blues BBQ Rally and BBQ
8/7/15-8/8/15: Floyd, VA. Black Dog Music and Big Island BBQ. Perry Vining. Phone: 800-658- Classic. Gary Moss. Phone: 704-202-8712.
Que Festival. Sally Truslow. Phone: 540-593- 2526 or 507-402-6371. Email: pvining@smig. Email: [email protected].
net.
7/10/15-7/11/15: Warrensburg, MO. Johnson
County Fair BBQ. Jason Beckner. Phone: 660238-3976. Email: [email protected].
9/18/15-9/19/15: Sacramento, CA. Smoke on
8/7/15-8/8/15: Gillette, WY. Smokin’ on the 8/28/15-8/29/15: Sheridan, WY. Best of the the River. Susan Rabinovitz. Phone: 916-716Prairie. Steve Thomas. Phone: 307-682-8120. West BBQ Fest. Tye Bach. Phone: 307-751- 2319. Email: [email protected].
7/10/15-7/11/15: Wellsville, MO. 8th Annual
Wellsville BBQ Cookoff. Pat Pursifull. Phone:
573-684-3131. Email: ppursifull@sbcglobal.
net.
9/18/15-9/19/15: Denver, CO. 2015 Colorado
8/7/15-8/8/15: Huntington Beach, CA. Ribs, 8/28/15-8/29/15: Kenosha, WI. Grill Games. Rockies Invitational Championship (CompetiPigs & Watermelons. Courtney Lutkus. Phone: Lou Molitor. Phone: 262-654-1234. Email: tor’s Series). Charles & Rose Lankford. Phone:
714-897-3221 x107. Email: clutkus@afhusa. [email protected].
org.
7/10/15-7/11/15: Rohnert Park, CA. Wine Country Big Q. Judy Groverman Walker. Phone: 707523-3728. Email: [email protected].
8/29/15-8/30/15: Den Haag, Zuid-Holland. 9/18/15-9/19/15: Worthington, MN. KTD
8/7/15-8/8/15: Odessa, MO. Smokin’ with Regahfest. Daan Hamoen. Phone: +31-(0)6- Smokin’ Gobbler Cook-Off. Nathan Holt.
Woods. Keith Sisk. Phone: 816-263-1311.
7/10/15-7/11/15: Kettering, OH. 9th Ohio Veterans BBQ Cookoff. Joe Law. Phone: 937-4339327. Email: [email protected].
7/17/15-7/18/15: Bellevue, NE. RiverFest Red
White and Que. Doris Urwin. Phone: 402-6576447. Email: [email protected].
7/17/15-7/18/15: Burlington, KS. 11th Annual
WildBlue BBQ. Kristy Reeves. Phone: 620-3645121. Email: [email protected].
7/17/15-7/18/15: Laramie, WY. Griller’s Cup.
Dee Bott. Phone: 307-755-4516. Email: dbott@
ivinsonhospital.org.
7/17/15-7/18/15: Waterloo, IA. BBQ’Loo &
Blues Too!. Cindy Wells. Phone: 319-404-7308.
7/17/15-7/18/15: Watertown, SD. Cookin’ on
Kampeska. Caitlin Voecks. Phone: 605-8865814. Email: [email protected].
7/24/15-7/25/15: Maggie Valley, NC. WNC
BBQ Festival . Teresa Smith. Phone: 828-9261686. Email: [email protected].
7/24/15-7/25/15: Dodge City, KS. Dodge City
Days Barbeque Cook-Off. Abby Elliott. Phone:
620-227-3119. Email: aelliott@dodgechamber.
com.
7/24/15-7/25/15: Morton, IL. 5th Annual Morton BBQ Throwdown. Ryan Koener. Phone:
7/24/15-7/25/15: Iola, KS. Smokin Hot Cars
& BBQ. Tom Brigham. Phone: 620-365-9740.
7/24/15-7/25/15: Dyersburg, TN. BBQ-Fest
Cooking Contest. Nathan Patterson. Phone: 731288-7076. Email: [email protected].
7/31/15-8/1/15: Rossville, KS. Rossville Tall
Corn Festival BBQ Contest. Jason Connell.
Phone: 785-215-2346. Email: jason.connell@
rossvillekansas.org.
7/31/15-8/1/15: Asheboro, NC. Pigs & Pedals.
Pam Morgan. Phone: 336-626-1277. Email: [email protected].
7/31/15-8/1/15: Waucoma, IA. Lynch Livestock
Pig Stampede. Christy Bouska. Phone: 319-2409011. Email: [email protected].
7/31/15-8/1/15: Oakland, CA. Oaktown Throwdown. Dave Campbell. Phone: 510-701-5971.
7/31/15-8/1/15: Laurie, MO. Laurie Hillbilly
BBQ. Susann Huff. Phone: 573-374-8776.
September
8/7/15-8/8/15: McMinnville, TN. Smokin’ in
McMinnville. Arlie Bragg. Phone: 615-477- 9/4/15-9/5/15: Farmington, NY. Finger Lakes 9/18/15-9/19/15: Denison, IA. Tri-City BBQ
Fire & Smoke. Rikk Foringer. Phone: 585-734- Fest. Michele Ertz. Phone: 712-263-6622.
8/7/15-8/8/15: Frankllin, NC. Mountain High
BBQ Festival & Car Show. .
9/4/15-9/6/15: Bedford, TX. City of Bedford
Blues & BBQ Festival. Wendy Hartnett. Phone:
817-952-2128. Email: wendy.hartnett@bed8/7/15-8/8/15: Woodward, OK. CASA’s Grab, fordtx.gov.
Root and Growl BBQ. Keri Alva. Phone: 580256-7755. Email: [email protected].
9/5/15-9/6/15: Parker, CO. Smokin’ Brew BBQ.
John Brokken. Phone: 507-358-2595. Email:
8/7/15-8/8/15: Rochester, MN. Med City BBQ [email protected].
& Musicfest. JamieLea Wellik. Phone: 507-2080336. Email: [email protected].
9/5/15-9/6/15: Calgary, Alberta. BBQ on the
Bow. Terry Brow. Phone: 403-650-2594. Email:
8/14/15-8/15/15: Atlanta, GA. Atlanta BarB- [email protected].
Que Festival . Bob Herndon. Phone: 404-4061403. Email: [email protected].
9/11/15-9/12/15: Fort Mill, SC. Fiddle-N-Pig
Shindig. Mina McLean. Phone: 803-547-1010.
8/14/15-8/16/15: New Paltz, NY. Hudson Valley Email: [email protected].
Ribfest. Shonda Bholinger. Phone: 1-844-RIBFEST (742-3378). Email: [email protected].
9/11/15-9/12/15: Richmond, VA. 11th Annual
Recovery Fest. Honesty Liller. Phone: 804-5640132. Email: [email protected].
8/14/15-8/15/15: Fulton, MS. Stand By Your
Grill. Kim Graham. Phone: 662-652-3446.
9/11/15-9/12/15: Grand Junction, CO. Colorado
Pork & Hops Challenge. Arlie Bragg. Phone:
8/14/15-8/15/15: Conifer, CO. Conifer Mountain BBQ Challenge. Mat Matson. Phone: 303905-4550. Email: [email protected].
9/11/15-9/12/15: Mears, MI. Silver Lake Apple
BBQ Festival. Jeff Clark. Phone: 231-578-2940.
8/14/15-8/15/15: Athens, GA. Classic City BBQ
Fest & Tailgate Show . Stephanie VanDyck.
Phone: 706-357-4417. Email: stephanie@clas- 9/11/15-9/12/15: Winder, GA. Jug Tavern Fessiccenter.com.
tival & BBQ Cook-Off. April Furman. Phone:
8/14/15-8/15/15: Worland, WY. Pepsi WY State
Championship BBQ & Bluegrass Festival. Dale
Wagner. Phone: 307-388-0392. Email: imw- 9/11/15-9/12/15: Montello, WI. Puckaway [email protected].
fest. Jessica Malsack. Phone: 920-295. Email:
[email protected].
9/18/15-9/19/15: Plymouth, IN. Marshall County Blazin’ BBQ & Bluegrass. Corine Humes.
9/18/15-9/19/15: Mission, KS. Battle of the
Brisket. Christy Humerickhouse. Phone: 913722-8210. Email: chumerickhouse@missionks.
org.
9/18/15-9/19/15: Hot Springs, AR. Smokelawn.
Brandon Scott. Phone: 501-701-1351. Email:
[email protected].
9/18/15-9/19/15: Kearney, MO. Jesse James
Barbeque Cook Out. Larry Pratt. Phone: 816903-7728. Email: [email protected].
9/19/15-9/20/15: Kimberling City, MO. Table
Rock Boats and Bones. Cindy Rains. Phone:
417-335-9233 or 417-527-5388. Email: crains@
whiteriver.org.
9/19/15-9/20/15: Seaside Heights, NJ. Que by
the Sea. Danielle Gries. Phone: 732-830-3700.
9/25/15-9/26/15: Vidalia, LA. Jim Bowie BBQ
Throwdown. Ann Westmoreland. Phone: 318336-8223. Email: [email protected].
9/25/15-9/26/15: Murphysboro, IL. Murphysboro Barbecue Cook-Off. Mike Mills. Phone:
9/25/15-9/26/15: Newton, NC. Butts and Beans
BBQ Challenge. Noel Kay. Phone: 828-4558914. Email: [email protected].
8/21/15-8/22/15: Bonner Springs, KS. Smokin’
on Oak. Bonner Springs-Edwardsville Chamber 9/11/15-9/12/15: Tuscaloosa, AL. Bama Brew
of Commerce. Phone: 913-422-5044. Email: & Que. Brooke Nixon. Phone: 205-469-2410.
[email protected].
9/25/15-9/27/15: Herten, NRW. 2nd Ruhrpott
BBQ 2015. Tom Hermann. Phone: 0049 2365
8/21/15-8/22/15: Hill City, SD. Hill City Wine, 9/11/15-9/12/15: Spearfish, SD. Taste of AuBrew & BBQ. Arlie Bragg. Phone: 615-477- tumn BBQ Championships. Chris Harwood.
Phone: 605-722-1430. Email: toabbq@gmail. 9/25/15-9/26/15: Fayetteville, AR. Bikes Blues
& BBQ. Ron Autry. Phone: 479-571-0203.
com.
8/21/15-8/22/15: Marshall, MN. Smokefest.
Tim Steinback. Phone: 507-537-7204. Email: 9/11/15-9/12/15: Carrollton, KY. Bands & BBQ
October
[email protected].
at the Point. Misty Wheeler. Phone: 502-73210/2/15-10/3/15: Springfield, KY. Jim Beam
BBQ Classic. Ralph Blandford. Phone: 8598/21/15-8/22/15: Hot Springs, AR. Bass & BBQ
481-3992. Email: jimbeambbqclassic@gmail.
at the Forrest Wood Cup Day 1. Scott Ellison. 9/11/15-9/12/15: Butler, MO. Butler Chamber com.
Phone: 270-205-6864. Email: scott.ellison@fl- of Commerce BBQ & Huckster’s Day. Lee Anna
wfishing.com.
Schowengerdt. Phone: 660-679-3380. Email: di10/2/15-10/3/15: Dana Point, CA. City of Dana
[email protected].
Point State BBQ Championship. Arlie Bragg.
8/22/15-8/23/15: Hot Springs, AR. Bass & BBQ
Phone: 615-758-8749. Email: arlie@arliat the Forrest Wood Cup Day 2. Scott Ellison. 9/11/15-9/12/15: Vermillion, SD. Ribs, Rods & equeevents.com.
Phone: 270-205-6864. Email: scott.ellison@fl- Rock ‘n Roll. Jennifer French. Phone: 605-670wfishing.com.
10/2/15-10/3/15: Harrisburg, PA. Keystone
Classic Barbeque. James Sharp. Phone: 717787-2905. Email: [email protected].
10/2/15-10/3/15: Earlington, KY. City of Earlington OctoberFest. City of Earlington. Phone:
10/9/15-10/10/15: Sand Springs, OK. Chillin
and Grillin. Mary Eubanks. Phone: 918-2453221. Email: [email protected].
10/9/15-10/10/15: Centralia, MO. Anchor City
Cook Off. Centralia Chamber of Commerce.
10/9/15-10/10/15: Lyons, GA. The Real Squeal.
Alexa Carter Britton. Phone: 912-526-6445.
10/9/15-10/10/15: Greenfield, MA. Riverside
Blues, Brews & BBQ Festival. Christy Moore.
10/9/15-10/10/15: Bullhead City, AZ. Slab O
Rama Barbeque Challenge. Ardie Lauxman.
10/9/15-10/10/15: Rocky Mount, NC. Eastern
Carolina BBQ ThrowDown. Susan Ball. Phone:
252-972-1159. Email: susan.ball@rockymount.
gov.
10/9/15-10/10/15: Cincinnati, OH. The River
Grill before the Big Chill. Ruthann Spears.
Phone: 513-321-6070. Email: ruthann.spears@
cincinnati-oh.gov.
10/16/15-10/17/15: Lenoir, NC. Smoking In The
Foothills Barbecue Competition and Festival.
Michael Kilby. Phone: smokinginthefoothills@
gmail.com. Email: 828-310-2953.
10/16/15-10/17/15: Munfordville, KY. Big Buffalo Crossing BBQ Cook-Off. Coni Shepperd.
Phone: 270-524-4752. Email: conimtourism@
scrtc.com.
10/16/15-10/17/15: Libertyville, IL. 10th Annual Lambs Farm Barn Burner Bar-B-Q. Kathy
McMeins. Phone: 847-990-3749. Email: [email protected].
10/16/15-10/17/15: Harper, KS. Harper County
Bullseye BBQ. Kimberly Schrant. Phone: 620845-0397. Email: [email protected].
10/16/15-10/17/15: Parsons, KS. Balloons Bikes
Blues and Barbeque. David & Aquila Winchell.
10/23/15-10/24/15: Osawatomie, KS. Border
War BBQ. Don Cawby. Phone: 913-755-1944.
10/23/15-10/24/15: Cleveland, GA. Hillbilly
Hog BBQ Throwdown & Fall Festival. Heather
Sinyard. Phone: 706-809-0139. Email: [email protected].
10/30/15-10/31/15: Fort Gibson, OK. Smokin’
the Fort - BBQ & Bluegrass Festival. Fort Gibson Chamber of Commerce. Phone: 918-4784780. Email: [email protected].
November
11/6/15-11/7/15: Shelby, NC. Hog Happnin’.
Jerry Gardner. Phone: 704-473-1352. Email:
[email protected].
11/13/15-11/14/15: Richland, GA. Richland
Char-Broil Challenge. Chip Jones. Phone: 229887-2193. Email: [email protected].
11/13/15-11/14/15: Mount Pleasant, SC. Smoke
on the Harbor BBQ Throwdown . Chris Mitchell. Phone: 843-284-7022. Email: cmitchell@
charlestonharborresort.com .
10/16/15-10/17/15: Nelsonville, OH. Ohio
Smoked Meat & BBQ Festival. Kevin Dotson.
Phone: 740-753-4346. Email: ohiobbq@gmail.
com.
10/16/15-10/17/15: Mount Pleasant, TN. MidSouth Barbecue Festival. Donna Morency.
Phone: 931-379-9837. Email: dmorency@
mountpleasanttn.org.
The Great Pacific Northwest
By Pat Maddock - KCBS & PNWBA
Happy New Year from the BBQ community in the Great Northwest!
Western Canadians and Pacific Northwestern BBQ teams are in a serious off-season out here, now, not unlike many of the rest of you.
Our last event was a chilly November cook-off in Spokane, Washington where Darin Tandberg’s UFF-DA-Q smoked all comers to earn
GC and Diane Mee’s Lake House BBQ took RGC in this first-ever, low
temp competition.
It’s those temperatures and wet weather that puts a halt to sanctioned competitions around here until early Spring but you know
darned good and well most teams are passing the time trying new recipes and techniques and seasoning new equipment Santa may have
dropped down the chimney.
Looking forward to the 2015 season, we’ve already got several good
events on the books in Oregon. The fantastic Mill Casino in North
Bend right ON beautiful Coos Bay near the Pacific coast, will be the
scene for a west coast favorite, May 22-24th. Thirty one teams competed there last year with two of our favorite “Marks” (Simmons and
Silver) as KCBS reps on hand and we hear they’ll be back to oversee another well run comp to say nothing of the live blues and beer
competition. (Did I say beer competition? No wonder we all love this
event!) Teams from as far away as Texas were on hand last year, knowing the gorgeous Oregon coast is a killer vacation destination and you
can even sneak in a comp or two between the sand dunes and some
nearby world class golf. Come join us!
The challenging KCBS Battle of the Bones is also locked in again
for Central Point, Oregon, June 26th and 27th and there’s a brand
new PNWBA event set for the Sublimity-Stayton area of Oregon, August 1st and 2nd. That first year event has already collected $7,500
to build their prize purse on and they haven’t quit, yet. There will be
many more NW events to come. Summer vacation? Why not a visit
to the Northwest, including a comp or two or three? We’d love to have
you.
If you want more info on any NW events, you can drop me a line
at [email protected] I’ll be happy to get you the information you
need.
In the meanwhile, from all of us “up here” we wish you a wonderful
New Year on a very successful BBQ trail. To our judges, cooks, leadership and supporters of the KCBS community, thanks for a great 2014
and let’s make it an even better 2015 amidst the thin blue smoke!
UPCOMING KCBS table captaiN Classes
1/17/15
Hartselle, AL
Table Captain Class - Cancelled
Contact: Susan Hines
256-773-4370
[email protected]
http://www.hartsellechamber.org
1/24/15
Sandy Springs, GA
Table Captain Class
Contact: Bob Herndon
[email protected]
https://www.eventbrite.com/e/kcbsjudging-class-at-sandy-springs-unitedmethodist-church-tickets-13561899005
2/7/15
Cary, NC
Table Captain Class
Contact: Graham Wilson
919-608-0209
[email protected]
2/26/15
Lake Havasu, AZ
Table Captain Class
Contact: Skip & Cheryl Ramsden
928-209-2375
[email protected]
2/28/15
Joppa, AL
Table Captain Class
Contact: Jason Haggard
256-309-8611
[email protected]
2/28/15
Des Moines, IA
Table Captain Class
Contact: Anne Rehnstrom
515-223-2622
[email protected]
2/28/15
Laurens, SC
Table Captain Class
Contact: Jonathan Irick
864-984-2119
[email protected]
http://www.mainstreetlaurens.org
3/1/15
St. Charles, IL
Table Captain Class
630-233-4746
[email protected]
3/7/15
Floyd, VA
Table Captain Class
Contact: Sally Truslow
540-593-9223
[email protected]
http://www.thedogs.com/
3/7/15
Riverside, CA
Table Captain Class
Contact: Jim Palmer
714-319-1782
[email protected]
3/27/15
Owatonna, MN
Table Captain Class
Contact: Ross Bowen
952-454-4406
[email protected]
3/28/15
Omaha, NE
Table Captain Class
Contact: Steve Richards
402-350-1289
[email protected]
3/28/15
Gettysburg, PA
Table Captain Class
Contact: Dana Stewart
[email protected]
4/16/15
Overland Park, KS
Table Captain Class- Cancelled
Contact: Jim Lilleston
913-206-7860
[email protected]
http//www.vfwpost846bbq.com
4/25/15
Marietta, OH
Table Captain Class
Contact: Emmeline Wharton
[email protected]
9/13/15
St. Charles, IL
Table Captain Class
630-233-4746
[email protected]
MATTHEW WELTZIN
LAWRENCE, KS
January
Kentucky
JAMES BAUMER
SOMERSET, KY
DAN BAYLISS
BARDSTOWN, KY
JASON COLLINS
NICHOLASVILLE, KY
New Members
Alabama
GREG BARNES
HUNTSVILLE, AL
SCOTT COPELAND
HUNTSVILLE, AL
GEORGE HARRIMAN
HUNTSVILLE, AL
EDWARD PEGUES
HOOVER, AL
ED TAYLOR
DECATUR, AL
Arkansas
DOUGLAS KARAFFA
CABOT, AR
JEREMY MILLEN
NORTH LITTLE ROCK, AR
Arizona
RON BEHEE
TEMPE, AZ
DOUGLAS PALMQUIST
CLARKDALE, AZ
California
MALIHA AGLORIA
MENLO PARK, CA
ART ANDERS
UNION CITY, CA
STEVEN ASANUMA
TORRANCE, CA
BARRY BATES
LAGUNA HILLS, CA
TOBY BERGER
IRVINE, CA
TOM DEANY
YREKA, CA
KEVIN DO
MILPITAS, CA
AUGUSTIN FLORES
SAN JOSE, CA
SHAUN GUYOT
LONG BEACH, CA
LYNDA HEVERON
JOSHUA TREE, CA
DEON JACKSON
MURRIETA, CA
GENO JENKINS
SAN DIEGO, CA
THOMAS KOFF
SANTA PAULA, CA
LINNEA LIVINGSTON
ORANGE, CA
BOB MCELNEY
IRVINE, CA
HENRY MIRANDA
SAN DIEGO, CA
JAMES PASTUR
OAKLAND, CA
PATRICIA PASTUR
OAKLAND, CA
WILLIAM SEGUI
EL CAJON, CA
CALVIN THOMAS
LOS ANGELES, CA
KENNEDY WESTFALL
PALMDALE, CA
Colorado
EMMA LYONS
BROOMFIELD, CO
GARY LYONS
BROOMFIELD, CO
ELIZABETH SMITH
AURORA, CO
RUSSELL SMITH
AURORA, CO
Connecticut
JOHN SNYDER
SHELTON, CT
LEE WHITE
GROTON, CT
Florida
JOHN D BAILEY
OCOEE, FL
J. MARK CARLTON
BARTOW, FL
ELLIOT CUOCO
ORLANDO, FL
JENNIFER DEL RIO
TAMPA, FL
PAULETTE DISINGER
OKEECHOBEE, FL
RUSSELL DISINGER
OKEECHOBEE, FL
CHRIS EVANS
FERNANDINA BEACH, FL
FRANK KENNA
TRINITY, FL
EDWARD NAGLER
PANAMA CITY, FL
DEL RIO RAPHAEL
TAMPA, FL
NICHOLAS YZZI
DUNEDIN, FL
Georgia
MICHAEL BARCZAK
NEWNAN, GA
JOHN BERARD
CUMMING, GA
JORDYN BLARE
SOCIAL CIRCLE, GA
FRED CALHOUN
LAGRANGE, GA
KATHY CALHOUN
LAGRANGE, GA
FRANCES HALL KERCE
COLUMBUS, GA
ROBERT COTHERN
ELIZABETHTOWN, KY
MARK SPANKA
COLLEGE PARK, GA
TERRY WALKER
MARIETTA, GA
AUSTIN WIMBERLY
CUMMING, GA
Iowa
DENNIS CHRISTY
CLIVE, IA
PATRICIA FERGEN
SIOUX CITY, IA
WILLIAM FERGEN
SIOUX CITY, IA
JIM LOCKWOOD
NEWTON, IA
Illinois
TRISTAN ACEVEDO
CHICAGO, IL
CYNDI CAPPS
CAHOKIA, IL
BRADLEY DAY
KAPPA, IL
TERESA DAY
KAPPA, IL
TIM JUNG
SPARTA, IL
JOHN KROOT
COLLINSVILLE, IL
BENJAMIN LIND
GLENVIEW, IL
BILL ROONEY
CHICAGO, IL
BRUCE RYLANCE
LAKE FOREST, IL
Indiana
JULIA ABBOTT
MITCHELL, IN
JAMES CHERCO
LIZTON, IN
JAMES LINK
SELLERSBURG, IN
TOM MORRIS
BRISTOL, IN
LEE REEVES
MT. VERNON, IN
JOSH TAPP
BLOOMINGTON, IN
PHILIP TAPP
BLOOMINGTON, IN
Kansas
JUSTIN HAMMOND
COVINGTON, GA
JOHN BREWER
OLATHE, KS
RYAN HUFFMAN
GAINESVILLE, GA
DIANA DEWITT
GODDARD, KS
KEITH MARKS
ATLANTA, GA
ROBERT (BOB) DEWITT
GODDARD, KS
MARY MASI
MARIETTA, GA
TOM DINGELL
BONNER SPRINGS, KS
LAURIE PERRY
SOCIAL CIRCLE, GA
AMMON DIXON
OVERLAND PARK, KS
TODD PERRY
SOCIAL CIRCLE, GA
BRYAN HARKIN
TOPEKA , KS
JUSTIN PETERS
OCILLA, GA
SALVATORE SCIRE
SHAWNEE, KS
TRAVIS COURTRIGHT
SOMERSET, KY
CHARLES D. CRABBE
OAK GROVE, KY
KEVIN DAVIS
PROSPECT, KY
DONALD GIBSON
PROSPECT, KY
RONANDUS JOHNSON
KANSAS CITY, MO
DOUGLAS LADE
KANSAS CITY, MO
JAMES MASTALSKI
COLUMBIA, MO
SHELIA MASTALSKI
COLUMBIA, MO
KEITH STEPHENS
SPRINGFIELD, MO
ROBERT TESTER
FORT LEONARD WOOD, MO
ED WEBER
STOCKTON, MO
MIssissippi
ZACKERY PARKER
BILOXI, MS
North Carolina
SIMON MORTIMER
LONDON, KY
JON DAVIS
CHARLOTTE, NC
MICHAEL SETTERS
VANCEBURG, KY
AMANDA HARRELL
KNOTTS ISLAND, NC
JORDAN SMITH
ELIZABETHTOWN, KY
MARY LINVILLE
PINEHURST, NC
RUSSELL TODD
ELIZABETHTOWN, KY
JEREMY ODOM
ASHEVILLE , NC
MO WOLTERING
CALIFORNIA, KY
DAVID YEARY
BEREA, KY
Louisiana
JARVIS DAVIS
BOSSIER , LA
HERBERT DUVIC
COVINGTON, LA
Massachusetts
BENJAMIN LAPINS
SPRINGFIELD , MA
ENRICO PASQUALE
RAYNHAM , MA
SHARYN PASQUALE
RAYNHAM , MA
Maryland
STEPHEN MARTIN
SNOW HILL, MD
MICHAEL RUBENSTEIN
BALTIMORE , MD
ALAN SELLERS
ELLICOTT CITY, MD
WAYNE STONE
ADELPHI, MD
Michigan
Nebraska
STEPHANIE KENNAWAY
DOVER PLAINS, NE
BRAD MENSIK
LINCOLN , NE
New Hampshire
SAGE SWAIN
WALPOLE , NH
New Jersey
DAVID ARMIGER
BUDD LAKE, NJ
DON DITZEL
BRICK, NJ
JOHN MENKE
GLEN GARDNER, NJ
JASON RIGGIONE
WESTVILLE, NJ
New Mexico
JOSEPH BROWN
LOS ALAMOS, NM
Nevada
HOWARD ANALLA
BOULDER CITY, NV
New York
CHRISTOPHER CASSA
HICKSVILLE, NY
MIKE BORASHKO
WEST BLOOMFIELD, MI
JAMES OLIVER CURY
BROOKLYN, NY
MATTHEW GILLETT
LANSING, MI
RAYMOND PATTERSON
BROOKLYN, NY
JOSHUA LANE
LANSING, MI
OMAR RADA
BROOKLYN, NY
MICHAEL MCGRATH
PINCKNEY, MI
CRAIG PRATT
LAKEVILLE, MI
Minnesota
Ohio
CHARLES ROWE
CINCINNATI, OH
JOHN STACY
COLUMBUS, OH
Oklahoma
JEREMY FERGUSON
NOBLE, OK
ROBERT JOHNSON
ARNETT, OK
Oregon
DON JOHNSON
PORTLAND, OR
CARISSA NOVICK
SHERWOOD, OR
MIKE NOVICK
SHERWOOD, OR
Pennsylvania
LEROY BRICKER
ENOLA, PA
JOSEPH J. HUDAK, SR.
DALLAS, PA
KIRK KOPACK
FEASTERVILLE, PA
ROBERT NELSON
PHILADELPHIA, PA
MAUREEN PETROSKY
YARDLEY, PA
STANISLAV SAVCIUC
PHILADELPHIA, PA
RAY SHRECKENGOST
HAWTHORN, PA
South Carolina
JIM PETTUS
COLUMBIA, SC
RONALD VASKO
LAURENS , SC
Tennessee
BUD ALEXANDER
HENDERSONVILLE, TN
GLEN BLACK
MT. JULIET, TN
ANDREA K. CARTER
TULLAHOMA, TN
PETE DARBY
OLD HICKORY, TN
CAROL FULMER
ESTILL SPRINGS, TN
SUE FULMER
COWAN, TN
BOB GIDEON
GALLATIN, TN
LORRIE GIDEON
GALLATIN, TN
DAN GRIESS
APISON, TN
TAMAUL BOSTON
CANAL, OH
DOUGLAS
HOLLANDSWORTH
BARTLETT, TN
JEFF SMITH
NEW MARKET, MN
TINA GRABILL
MCDERMOTT, OH
HARPER ZAPF
MAPLE GROVE, MN
JOHN PAUL JONES
BEXLEY, OH
MARGE COVERT
KIMBERLING CITY, MO
LEVI ROBINSON
GARFIELD , OH
NANCY HIBLER
WINCHESTER, TN
JOHN GRABILL
MCDERMOTT, OH
CHRIS BUEHRLE
WILDWOOD, MO
ADIL QARNI
CINCINNATI, OH
PATRICIA BENDICK
WORTHINGTON, OH
KEVIN FLANIGAN
MINNETONKA, MN
Missouri
LARRY POGUE
FAIRBORN, OH
DAVID KLENK
CINCINNATI, OH
FAITH POGUE
FAIRBORN, OH
LYNN HORTON
SELMER, TN
COREY JOHNSON
KNOXVILLE, TN
MARY LEBLANC
FAYETTEVILLE, TN
DENISE LUCCHESI
MEMPHIS, TN
MATT MCCLURE
NASHVILLE, TN
ROB MCKINNEY
NASHVILLE, TN
RICK MORRIS
SHELBYVILLE, TN
SANDI MORRIS
SHELBYVILLE, TN
ANDREW PEERCY
FRANKLIN, TN
REGINA PRESTON
WINCHESTER, TN
JONATHAN PRICE
SHELBYVILLE, TN
ANDY RALEY
FRANKLIN, TN
TED REED
SPRING HILL, TN
PHILLIP G. STEWART
WINCHESTER, TN
BRENDA SWEETON
TULLAHOMA, TN
BRENDA WATTERS
FRIENDSVILLE, TN
DOUG WATTERS
FRIENDSVILLE, TN
MARLENE WHITAKER
MULBERRY, TN
CAROLYN WISEMAN
WINCHESTER, TN
Texas
JAMES CHACON
THE WOODLANDS, TX
BARRY JONES
GLEN ROSE, TX
MICHAEL O’NEILL
SELMA, TX
ROLANDO RODRIGUEZ
HOUSTON, TX
LYNN SHIVERS
JOSHUA, TX
STEVE TAYLOR
CARROLLTON, TX
CHRIS WADLEY
HOUSTON, TX
KATHERINE WHALEY
HOUSTON, TX
Virginia
SCOTT ANDERSON
ARLINGTON, VA
DENSON BELL
SMITHFIELD, VA
JOHN COMPTON
GLEN ALLEN, VA
RON DAVIS
ELK CREEK, VA
NATE DUKE
MANASSAS , VA
BRADY HYPES
ROANOKE, VA
MARK PACELLA
FALLS CHURCH, VA
KENNETH SCOTT
MANASSAS, VA
ANDREA STEVENS
NORTH CHESTERFIELD, VA
RONALD STREATER
ALEXANDRIA, VA
STEPHEN SZEREMETA
VIENNA, VA
Washington
SHAWN DUNCAN
BONNEY LAKE, WA
MARK RINI
BATTLE GROUND, WA
Wisconsin
CHRISTOPHER
BRUEGGEMAN
WEST SALEM, WI
West Virginia
GINA ECKSTADT
CHARLESTON, WV
International
KEVIN KIDDER
US SERVICE MEMBER
SERVING OVERSEASTHANK YOU for your
service.
ANNE BEAN
BRIGHTON,
AUSTRALIA
WILL MORRISON
OSLER,
CANADA
NORBERT BLASCHKE
AHRENSFELDE,
GERMANY
GIANLUCA SANNA
BAREGGIO,
ITALY
PHIL BOWEN
BURTON UPON TRENT,
UNITED KINGDOM
Have YOU Got The
Right Stuff?

Happy Que Year To Our Members Around The Globe!

Transcription

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