Inside - Kansas City Barbeque Society

Transcription

Kansas City Barbeque Society – America’s Barbeque Experts!®
october 2011
Postmaster: Dated Material. Please deliver by October 10, 2011
The Monthly Publication of the Kansas City Barbeque Society
KCBS 26th Annual Banquet Heads to Sunny San Diego
By Dawn Endrijaitis
For those who enjoy mixing business with pleasure, this is your year.
KCBS will finally head to warmer climates this January for the 26th Annual Banquet. San Diego, dubbed
“America’s Finest City,” offers travelers a wide variety of activities and
local attractions that are sure to fit
everyone’s needs. With January temperatures averaging in the high 60s
during the day, visitors will enjoy the
luxury of both indoor and outdoor activities to choose from.
KCBS members will receive a discounted rate at the
luxuries Embassy
Suites San Diego
Bay. The first 40
guests to make
their reservations
will receive ocean
from rooms with
a view that is sure
to take your breath
away. In addition to
the amazing view,
KCBS and Embassy Suites have
partnered to provide a free “cooked to order” breakfast each morning, and free shuttle to and from the
airport. The amenities don’t stop there!!! Between
the hours of 5:30
pm-7:30 pm each
evening join all
your friends in
the hotel lobby
for a Happy Hour
of free adult beverages.
That’s
right….you read
that
correctly
FREE
ADULT
BEVERAGES!
This year KCBS is
pulling out all the stops to make your
banquet experience the ultimate experience.
Saturday night KCBS members
will move from the traditional banquet hall to an outside dinner
Inside
Retail List
4
Books, Seasonings & More
Welcome!
30-32
venue. Located on the grassy costal
area of Coronado Marina North, guests
will enjoy meals of Pan Seared Salmon
with a golden potato crust and baby dill
burre blanc and Savory Stuffed Pork Loin.
Sides include smoked kernel corn with
roasted peppers and roasted herb red potatoes; complemented with a fresh Caesar salad. Dessert and beverages are also
included for $55 per person.
Also new to the 26th Annual meeting
is the first annual Lifetime Members Reception. Lifetime members will enjoy
this exclusive function
with cool refreshments
and will also receive
a Lifetime Membership token of appreciation from KCBS. The
Lifetime Members Reception is scheduled
for Saturday between
4:30 pm- 5:30 pm.
The fun continues
with the first ever
KCBS Scavenger Hunt.
Teams are encouraged
to sign up and win a
KCBS Prize Basket that includes great KCBS products,
including a $100 Sam’s Club® gift card. For more information about the KCBS Scavenger Hunt and how to
enter your team,
contact Kelly Cain
at [email protected].
Space is limited to
the first ten teams
who register.
For hotel reservations, visit the
KCBS
website
and click on the
Smokin’ in San Diego link located at
the bottom of the
home page. Rooms must be booked
prior to December 22nd to guarantee
discounted rate of $169.00/night. For
dinner reservations, contact the KCBS
office at 800.963.5227. See you in
California!!
Contest results
KCBS New Members
Competition Heats Up
Class Schedules
18-19
Cooking, Judging & Table
Captain Classes
Upcoming Events
2011-2012 Events
34-40
Volume 26, Issue 10
11514 Hickman Mills Drive
KCMO 64134 Phone: 800.963.5227
41-42
Phone:
800.963.5227
www.kcbs.us
page 2bullsheet –october 2011
The Kansas City
Barbeque Society
2012 Annual Banquet
Location: Embassy SuitesSan Diego Bay; San Diego, CA
Date: January 13th-14th, 2012
Join us in San Diego for:
* Rules Meeting
* Contest Rep Meeting
* Organizer’s Roundtable
* 2012 Board of Directors
Elections Results
* 2011 Team of the Year Awards
* Annual Contest Raffle
*Kitchen Tours-Sponsored By CBBQA
* 1st Annual KCBS Scavenger Hunt
*1st Annual Lifetime Member Reception
Registration is Easy!!!
•Call the KCBS office at
(800) 963.5227
•Mail in the registration form
on page 3 to:
KCBS
Attn: Kelly Cain
Kansas City, MO 64134
The Embassy Suites -San Diego Bay is the official place to stay while
you’re at the 2012 KCBS Annual banquet!
• $169 per night room rate (double)
*Children 18 and younger stay for free
• $15 Overnight Parking
* Free Cooked to Order Breakfast
*Free wireless internet in each guest room
* Free airport shuttle
*Free nightly Manager’s Cocktail Recption
To make your hotel reservation...
Call: 619.239.2400
http://embassysuites.hilton.com/en/es/groups/personalized/S/SANDNES-KCB-20120108/
Be sure to tell them you’re part of the KCBS 2012 Annual Meeting!
bullsheet – october 2011Page 3
Smokin’ Partnership Opportunities for the
2012 KCBS Banquet
Presenting Partner: $2,500
This level of recognition at the banquet provides you with premium
branding and recognition from start to finish. Becoming a Presenting
Partner brings your company to the forefront of every attendee’s experience, ensuring that you are remembered long after the event for your
strong support!
Session Sponsor: $500
Benefits:
•Primary banner placement at one of the key sessions (contest reps, judges, rules committee).
•Recognition on programs & promotional materials at banquet.
•Opportunity to address session attendees (up to 3 minutes).
•Two (2) complimentary full convention registrations.
Benefits:
•Comprehensive recognition including website (30 days pre/post
event), logo placement on programming materials distributed to all Benefits:
attendees and all placement posters.
•Product advertisement during banquet dinner festivities.
•½-page Bullsheet advertisement for one month.
•Winners announced during the banquet dinner.
•Four (4) complimentary full convention registrations.
•Premier placement of company/product information at information
center for attendees.
•Primary banner placement during banquet dinner (banner
provided by sponsor).
•Opportunity to address all attendees at banquet dinner (up to 3
minutes).
•Banner placement in all sessions.
Auction Donor: No Charge
YES!!! I want to become a
Smokin’ Partner!!!
Please sign me up as a....
Society Partner: $1,500
This level of recognition provides your company branding during the
main event and helps distinguish the members, cooks, judges, reps and
enthusiasts for a year’s worth of fantastic BBQ!
Benefits:
•¼ -page Bullsheet advertisement for one month.
•Banner at entrance of Banquet Dinner.
•Special thanks on program and promotional materials prior to event.
•Company/product information in information center.
•Two (2) complimentary full convention registrations.
•Recognition during the banquet.
•Banner placement in all sessions.
•
•
•
•
Presenting Partner............................................$2,500
Society Partner..................................................$1,500
Session Sponsor...................................................$500
Auction Donor.........................................................$0
Company:_______________________________________
Contact Name:___________________________________
Address:_________________________________________
City: ______________________State:_______Zip:______
E-mail:__________________________________________
Phone:__________________________________________
Payment Method: Check Enclosed Credit Card
Card/Check Number:_________________________________
Expiration Date: _______________ CVC:_____________
2012 KCBS Banquet Registration Form
Registration Information:
Registration Deadline December 30,2011.
Registrations after December 30,2011 add $25/person
I am registering/paying for:
_____ Guests @ $55 Each
_____ Table(s) of 10 @ $550 Each
_____ Kitchen Tour @ $50
(Friday, Jan. 13th from 9am-12pm
Tours include several popular San Diego
restaurants)
_____ Scavenger Hunt @ no charge
(Friday, Jan. 13th @ 6:30pm - Teams of 2-6)
Team Name: ______________________________
_____ Lifetime Member Reception
(Lifetime Members Only-no charge)
*If paying for multiple individual seats/ tables, please attach a list of
all member names that you are paying for.
Table purchases will have reserved seating. Individual purchases will be first
come/first served. KCBS reserves the right to fill unoccupied seats should additional space
be needed.
Member Information:
Member Name:
________________________________________________
Mailing Address:
________________________________________________
City: __________________________State:____________
Zip:____________Phone Number:__________________
E-mail: _________________________________________
Member Number:___________________________
Payment Information:
Amount Enclosed:___________________________
KCBS cares about your identity and does not recommend sending
unsecure credit card information in the mail. If you wish to pay by
credit card, please call the office. KCBS does not recommend sending cash via mail and is not responsible for lost monies.
kcbs retail list
Pins & Accessories
BBQ Books
2011 KCBS Member Pin................................$3.00
2010 KCBS 25th Anniversary Pin.................$3.00
KCBS Member Banner..................................$20.00
Specialty Pins
Pig, Cow, or Chicken Pin............................... $3.00
Past Years KCBS Pins Limited Quantities
2005, 2003, 2008, 2009.........................Each $2.00
The first price is for members only!
500 Barbecue Dishes
Paul Kirk..................................................... $15.95
America’s Best BBQ
Ardie Davis & Paul Kirk............................ $20.00
Barbecuing & Sausage Making Secrets
Knote............................................................ $14.95
Great American Barbecue
& Grilling Manual
Smoky Hale................................................ $19.95
Great BBQ Sauce Book
Ardie Davis..................................... $14.95/$15.95
Grilling America
Rick Browne................................................ $25.95
The Kansas City Barbeque Society
Cookbook...................................Members $20.95/
..............................................Non-Members $22.95
The Kansas City Barbeque Society
Cookbook- 25th Anniversary Edition
..................Members $22.99/ Non-Members$24.99
Mastering the BBQ (Michael Stines)........ $19.95
Paul Kirk's Championship Barbecue Sauces
Paul Kirk..................................................... $11.95
On the Grill Backyard Bunglers
Steve Tyler................................................... $19.95
Real Barbecue by Vince Staten/Greg Johnson.....$16.95
Startin’ The Fire
George Hensler............................................$12.99
They Were Smokin’
Billy Bob Billy............................................. $24.95
BBQ Seasonings & Sauce
Butch's Smack Your Lips BBQ Seasoning
(8 oz.) regular or cajun............................... .$5.00
Happy "Holla" BBQ Seasoning (6.4 oz.)......... $5.00
Happy "Holla" Steak Seasoning (3 oz.).......... $2.50
Howton Farms All Purpose Rub. (13.5 oz.) ..... 7.00
KC Backyard Rubs (7 oz.)
(KC Style or Bold & Spicy).......................... $5.00
KC Rib Dr. (3.2 oz.)......................................... $3.00
KC Rib Dr. (6.0 oz.)......................................... $5.00
Paradise Ridge Dry Rub/Seasoning (12.7 oz.).$7.00
Pig Pen’s Seasoning (5.5 oz.).......................... $5.00
Pig Pen’s Hot & Spicy Seasoning (5.5 oz.).....$5.00
Rock River Rub (7 3/4 oz.)............................... $5.00
Smacker’s Sweet & Spicy Rub (5.5 oz)....................$6.00
BBQ DVD’s
Real BBQ Know How- Troy Black...........$29.99 ea
How-To Barbecue- Chicken-DVD Only..$10.00 ea
Happy “Holla”- Ed Roith- .................. $38.00 ea
Shipping and Handling per video is $5.00
(Please allow 4-6 weeks for delivery.)
KCBS Order Form
kcbs, 11514 hickman mills dr., kcmo 64134
Item
Qty
Price Ea
Total
____________
_ _____ ________________
________
____________
_ _____ ________________
________
____________
_ _____ ________________
________
MO. sales tax ________
Missouri Residents add 7.725% (Tax)
$5.00
Shipping/
________
International Add $11.00 for S/H
Handling
TOTAL _____________
name: _ ___________________________________________________________
Please Print
address:__________________________________________________________
no p.o. box deliveries!
city/state/zip:_ ___________________________________________________
phone (day):_ _____________________________________________________
Are you a KCBS member? Yes
No
Charge: MasterCard _____ Visa_____ AmerX_____
Card#_ __________________________________ Exp Date ___________
CVC Code:__________
Name as it appears on Card_ ____________________________________________
Please Print!
Signature____________________________________________________________
Please allow 4-6 weeks for delivery
Kansas City
Barbeque Society’s
Side Dish
our mission
Recognizing barbecue as America’s Cuisine, the
Mission of the Kansas City Barbeque Society is to
celebrate, teach, preserve and promote barbeque
as a culinary technique, sport and art form.
Kansas City BullSheet (USPS - 015592, Periodical Postage) is published
monthly by The Kansas City Barbeque Society at 11514 Hickman Mills Drive,
Kansas City, MO 64134. $18 of the $35.00 dues is allocated to subscription.
For editorial, display, and classified advertising information call 816/765-5891.
Periodical postage is paid at Kansas City, Missouri 64108.
Postmaster: Send address changes to Kansas City BullSheet, 11514 Hickman
Mills Drive, Kansas City MO 64134.
Kansas City BullSheet is the official members-only publication of the Kansas City
Barbeque Society©. Join KCBS today to get your subscription started. See Page 8 for
our membership application.
Kansas City Barbeque Society
Kansas City, MO 64134
Phone: 816.765.5891
Toll Free: 1.800.963.KCBS (5227)
Fax: 816.765.5860
Visit us on the web: www.kcbs.us
We reserve the right to edit any article,
ad or comment.
Columnists:
Mike & Chris Peters- The Great American
BBQ Tour Recap
Bob Lyon- Pacific Northwest
Remus Powers PhB- Remus Says
Paul Kirk CWC, PhB, B.S.A.S.- Education
Corner; The Readers Recipe Exchange
George Hensler- Startin’ The Fire
Dawn Endrijaitis- Staff Writer/TOY Coordinator; Contest Sanctioning
Mike Garrison- The Adventures of the Flying
BBQ Judges
Sonny Ashford- Sonny’s Suggestions
Chris Marks- Tips From A Pro
Kathleen McIntosh- Ladies of Q
Articles By:
Bill & Debby Gage
Randy & Carol Bigler
Raejean Overholtzer
Larry King
George Hensler
the kansas city Bullsheet and
Banquet Inquiries
Kelly Cain
Editor, Kansas City Bullsheet
[email protected]
President’s
Corner
Don’t you just love Fall? I know I do. The oppressive heat is done with football, tailgating, barbequing and
other outdoor activities in full swing! Barbeque competitions
heat up big time this time of year. I believe I can be at a barbeque competition every weekend in October. Exciting events
this month are the American Royal, the Finals of the Inaugural Sam’s Club National BBQ Tour in Bentonville, Arkansas
mid-month, the 23rd Annual Jack Daniel’s World Championship
Invitational Barbecue on October 22nd and the thirty-five other
contests that are happening around the country this month!
Biggest problem with Fall -- it doesn’t last long enough!
With winter just right around the corner, please consider KCBS
in your 2012 plans. Think about running for the KCBS board!
There’s no better year than 2012 -- three brand-new seats are
available for KCBS members to sit at the virtual table. Board
meetings most of the year are held by phone conference. January, the board meets at the banquet and February, the board
hosts a full weekend meeting and strategic planning session.
May Your Smoke ALWAYS be Sweet!
Special Projects Manager
[email protected]
Contest sanctioning &
Team of the year Inquiries
Dawn Endrijaitis
Team of the Year Coordinator &
Contest Manager
[email protected]
OFFICE MANAGER/
accounts receivable & Payable
Sybilla Hawkins
Manager, Accounts Payable & Recieveable
[email protected]
Membership inquiries
Karrin Murphy
Manager, Membership Services
[email protected]
KCBS Officers
Carolyn Wells - Executive Director/Co-Founder
Candy Weaver - President
Don Harwell - Vice President
Mike Budai - Treasurer
Tana Shupe - Secretary
All rights reserved,
Kansas City Barbeque Society© 2011.
Candy Sue Weaver
President, KCBS Board of Directors
Searchin’ For Smoke
Are you searching for someone in your area to start
a barbeque team with? Let us know and we’ll post
your name, location, and e-mail address until you
find someone!
Send us an e-mail at [email protected] to have your
name added to the list
any personal information provided is at your own discretion.
KCBS is not, under any circumstances, responsible for contacts
received by the requestor
Alabama
Norman Dasinger - [email protected]
Illinois
Terry Hartl - [email protected]
Andrew Piskorz - [email protected]
Indiana
Brian Herbert - [email protected]
Photos By:
Sara Wells
Karrin Murphy
Maryland
Skip Schlesinger - [email protected]
Missouri
KCBS Content Disclaimer
The content of this newsletter is published on behalf of KCBS members and is offered for
informational and entertainment purposes only. We strive to be as accurate as possible, but
can not guarantee accuracy in all matters due to deadlines, multiple sources and the complexity of publishing a product of this magnitude. We encourage and welcome our members to
bring inaccuracies to our attention so that they can be corrected as soon as possible in subsequent editions. From time to time, KCBS will invite and include commentary from members,
independent authors, contributors and various other entities who want to share BBQ tips,
techniques, info and secrets with our membership. In such cases, we will endeavor to mark
such contributions as “Commentary”. As a result, it is important for our members to realize
that any and all opinions expressed by contributors are solely that person’s opinion and do not
reflect the opinions of KCBS, the KCBS Board of Directors, our membership at large or the
National Partners of KCBS. You should not treat any opinion expressed by individual contributors as an inducement to change or suspend any specific KCBS rules and/or regulations. Any
such change or suspension will be clearly communicated by an official KCBS alert from the
Board of Directors. In general, KCBS welcomes original contributions of all kinds that have
anything to do with BBQ or competitive BBQ in general. However, for the betterment of our
society, KCBS reserves the right to moderate, edit or deny any contributions that are factually
incorrect, grammatically incorrect, counter productive to our mission, or inflammatory and/or
confusing to our by-laws or membership in general.
deadline
The deadline for the November issue is October 15th @ Noon CST Any
ad, comment or article received after this date may appear in the next issue.
Lee Jeffers - [email protected]
Greg Dahl - [email protected]
Oklahoma
Don Jones - [email protected]
Pennsylvania
Timothy McMaster - [email protected]
New Jersey
Dave Torpey - [email protected]
Iowa
Bob Penne - [email protected]
OHIO
Barry Barnes - [email protected]
New Mexico
Mark R. Conklin - [email protected]
Michigan
Terry Kekich - [email protected]
Minutes from
the Board
Misc
- Completed 2011 Annual Membership Survey
Announced giveaway winners via KCBS website
Created and shared Survey results via KCBS website
- Gathered and sent member-generated credit card designs to KCBS
- Working with KCBS on Extreme Home Makeover BBQ Throwdown
Garnered sponsor donations
Assisting with logistics as needed
Expect to see national exposure of the KCBS brand
- Request from Illinois Pork Board to rent/lease the Pork Board trailer
(details to be discussed at board meeting)
FINANCE COMMITTEE: Mike Budai
MINUTES OF THE MEETING OF
KANSAS CITY BARBEQUE SOCIETY
BOARD OF DIRECTOR’S MEETING
August 10, 2011
Kansas City, MO
There were no requests to speak.
Members present were Mike McCloud, Vicki Payton and Dale Newstrom.
The Finance Committee recommended adopting the financial statements as presented. Seconded by Tana Shupe, the motion was accepted unanimously. In
answer to a request, Mike will report to the Board how the $20,000 allocated for the Sam’s Club BBQ Series is being spent.
SANCTIONING COMMITTEE: Wayne Lohman
The Sanctioning Committee recommends approval of all new and existing contests listed in the August New/Change Request Report. Seconded by Randy Bigler, the m otion was accepted unanimously. EDUCATION COMMITTEE: Paul Kirk & Tana Shupe
In this committee’s efforts to support the Mission of KCBS, we believe
it is especially important to educate and develop a program for our young
cookers. We have researched a specific program that is exhibiting the
success that we believe could help us reach that goal. The facility is
located approximately 110 miles from Nashville, and the program is
The board members recited the KCBS Mission and the Board Pledge.
President Candy Weaver called the meeting to order at 7:02 p.m. central time.
Board members in attendance were Carolyn Wells, Executive Director,
Candy Weaver, Mark Simmons, Don Harwell, Mike Budai, Mike Lake,
Randy Bigler, Tana Shupe, Wayne Lohman, Paul Kirk, Arlie Bragg and
Merl Whitebook. Gene Goycochea was absent.
MMA/KCBS MARKETING REPORT: Tana Shupe/Mike McCloud
Mike McCloud reported that KCBS participation in the Extreme Makeover episode was a huge success. He anticipates that KCBS should see
a lot of media visibility and that we should expect a massive rebound
effect. He gave thanks to the board members and volunteers who were
present and will prepare an article to be published in a future issue of
The Bullsheet giving a synopsis and impressions of the event.
GABT Tour
- Completed 12 GABT events; sent out official recap to partners
- Ongoing assistance for the Tour Team in product shipments, logistics
and on-site media promotion
- Rerouted the Tour on an open date to the Eastern Carolina BBQ Throw
Down in Rocky Mount, NC
- Generated additional publicity through radio remotes in Columbus,
MS; Springfield, MO; New York; Naperville, IL; North Wildwood, NJ and
Columbus, OH
Sam’s Club BBQ Series:
- Continued coordination of communications efforts for the Inaugural
Sam’s Club National BBQ Tour
Publicized through regional e-blasts to competitors
Promoted all activities via KCBS social media assets
- Recruited local volunteers to ensure event success
Merchandise
- Total July sales: $2,543
Web
- Advertising sold for July: $2,410
- Uploaded August Bullsheet
- Uploaded MP3 of July’s BOD meeting
- Updated Forms section of website as requested by KCBS
- Updated TOY database
- Updated content on Judges page of website
- Updating website with all sponsor programs winners/information
- Continued experimentation with and development of a mobile application of web site /certain databases
PR
- Social Media: Using MMA, KCBS, and GABT Facebook and Twitter
pages to promote KCBS-related events/promotion
GABT: 1,437 Twitter followers / 20,596 Facebook post views
KCBS: 808 Twitter followers / 236,844 Facebook post views
- Sent GABT press release out in Columbus, OH market
- Sent Rancher’s Reserve local press release out in Louisa, VA market
- Sent Kingsford Points Chase press release out in Greenwood,
SC market
- Updated Kingsford Points Chase blog after Greenwood, SC event
- Updating News section of KCBS website as needed
- Sent out Quarterly membership e-blast
- Ongoing CBJ PR
Sponsorship Activities
- Continued Kingsford Points Chase implementation/follow-up
- Completed third Reser’s Fine Foods American Classics Summer Series event
- Coordination of Rancher’s Reserve Beef Cup pre- and post- event
Continued
on next page
Request to Speak at
KCBS Board Meeting
Member Name:_______________________________
Member #:___________________________________
Date of Board Meeting:_____________________________________
I want to monitor the meeting only: _________yes __________no
I want to speak to the Board: ___________ yes ____________no
If yes to speak, what agenda item or what topic do you wish to address? _ __________________________________________________
_________________________________________________________
I understand I will have 3 minutes to speak if marked above and will follow the
KCBS Board guidelines for Communication with the Board and Public Decorum
at Board meetings attached here to. If I have not asked to speak, I understand I
will only be granted the ability to listen to the meeting.
_______________________________________________ ___________________
Signature
Date
Deadline for submissions is as follows: Meeting Attendance, 24 hours; Speak at
meeting, 72 hours ; Limited to the first 25 to register per month
Minutes from the Board…
Continued
from
Page 6
designed to expose its participants to numerous aspects of kitchen operation including cooker design and assembly, cutting/identifying meat
cuts, cooking/grilling, food chemistry, mixing/weighing, blending rubs,
marinades, sauces, glazes, along with garnering sponsorships and community support, and creating brand imagery.
The program includes two age groups, one for 4th through 8th graders,
and the second for 9th through 12th graders. Participants are trained
in multiple skill sets and are exposed to professional barbecue competitions.
We are requesting an amount, not to exceed $850*, for the chairman
and co-chairman of this committee to visit the facility and to then determine the feasibility and manner in which this type of program can be
encouraged and instituted in other cities throughout the country.
*Estimated expenses:
Round-trip flight from Kansas City to Nashville: $385
One-night hotel accommodation: $125
Mileage: ±400 mi. @ .555
Tullahoma/Nashville/Crossville/Return $200
Meals: $70
Total: $780
Mark Simmons asked that the request be amended to allocate up to
$1,000O. A motion to allocate the request was made by Randy Bigler. Seconded by Wayne Lohman, the otion passsed unanimously.
CBJ COMMITTEE: Mike Lake The following updated detailed YTD judging classes report sent to BOD. Synopsis for 2011: 48 classes - 2,080 Students - 627 KCBS Members
- 1,439 New Members - 14 Media Comps
Continuing Education for judges: Committee is working with MMA regarding the formatting of a web based program. The report was accepted
as submitted.
CONTEST REPS COMMITTEE: Mark Simmons & Randy Bigler The Contest Rep Committee met August 2 by conference call. Mark
Simmons, Randy Bigler, Larry King and Ken Dakai were present. Bunny
Tuttle was not able to be on the call due to schedule conflicts.
The Committee is happy to report that Don and Nancy Muller are
now contest reps and will serve the New England area well. They have
received several very positive reports and all of the reps who have been
involved in their training have given positive reports. The same can be
said for Audrey Budai and Sharon Hadley. All are now able to be assigned
to contests.
There have been some situations where contest reps are smoking while
they are handing out boxes. A note is to be posted on the rep forum to
remind them that contest reps are not to smoke and handle boxes at the
same time and if they smoke to be sure that they wash their hands before
they hand out boxes.
There was a review of last month’s recommendations by the Rules
Committee and the recommendation from the Rep Committee was in
agreement with the decision of the BOD that all three of the proposals
be withdrawn.
No additional motions were brought before the BOD.
There is one matter to be reviewed in closed session concerning a
contest rep.
The committee’s report was accepted as submitted.
CONTEST PROGRAM COMMITTEE: Mike Budai
The updated committee members include Mike Budai, Candy Weaver,
Don Harwell, Carolyn Wells, Stephen Smith, Kevin Keeling, Scott Grinstead and Steve Grinstead
The Contest Program Committee recommends accepting and funding
the proposal from InDevX inc.
RULES COMMITTEE: Randy Bigler
The Rules Committee met on Monday Aug 1 by conference call. Members on the call were the Bigler’s, Vince Carriccoi and Arlie Bragg. We
have decided to table the motion on having the Contest Reps do the
meat inspections and withdraw the other two motions for Reps to do Pit
Inspections and requiring judges to complete comment cards on scores
of 5 or lower.
After discussions between the Rules and Rep Committees, both committees decided to withdraw the motion to have comment cards discontinued.
Randy Bigler made a motion that, effective January 1, 2012, the terminology of Rule #8 be updated to reflect that the sous-vide technique is
not allowed to be used as a KCBS cooking technique. Seconded by Mike
Budai, the motion passed with eight aye votes, and one nay vote. Two
members were absent.
The consensus of the board is to change terminology on the Judges’
Meeting CD to reflect that judges may not consume or use alcoholic beverages or other mind-altering substances prior to or during judging, that
only water may be consumed during judging, and that scented wipes may
not be used while judging.
MEMBERSHIP COMMITTEE: Gene Goycochea - No Report
PHILANTHROPY COMMITTEE: Arlie Bragg - No Report
TECHNOLOGY COMMITTEE: Don Harwell - No Report
OLD BUSINESS:
Candy Weaver made a motion that the board accept the proposal to
un-wrap the National Pork Board graphics off of the KCBS new trailer. Seconded by Mark Simmons, the motion was accepted unanimously.
NEW BUSINESS: The board ruled that Bradley cookers are electric and are not allowed for
use in KCBS sanctioned contests.
At 8:05 p.m., Randy Bigler moved to go into closed session. Seconded
by Paul Kirk, ayes were unanimous.
AGENDA FOR CLOSED SESSION:
1) Discussion regarding a Contest Rep. CONSENSUS OF THE BOARD
IS THAT THE REP CHAIRPERSONS WILL DETERMINE THE PROPER
RESOLUTION OF THE ISSUE.
2) Proposal from InDevX Inc. After coming out of closed session, the board’s consensus is that the rep
chairpersons will determine the proper resolution of the issue regarding a
specific rep.
Mike Budai made a motion that the board accept and fund the proposal
from InDevX. Seconded by Paul Kirk, the motion passed eight ayes to one
nay, with two members absent.
At 9:12 p.m., Paul Kirk moved to adjourn. Seconded by Randy Bigler,
the motion passed unanimously.
Kansas City Barbeque Society
Solicits
Board Nominations for the
2011 Election
These are exciting times for KCBS and for barbeque. Our favorite food
group, culinary technique and sport have captured the imagination of
the public. Barbeque is America’s hot new food, and KCBS is America’s
BBQ Expert!
Your KCBS Board is participating in strategic planning to guide the
organization into the future, and to more adequately meet members’
needs. Working along with our marketing agency we have great opportunities, which will require devoted and dedicated board members who
desire to devote their time and efforts working hard for the organization.
Again this year, our members are asked to nominate members for the
four (4) positions available on this year’s ballot to each serve a three (3)
year term.
Kansas City Barbeque Society is experiencing rapid growth, as the premier authority on outdoor cooking and barbeque. KCBS needs committed members to serve on its Board of Directors! If you have a passion for
barbeque, experience in outdoor cooking, have event organizing, contest,
and/or judging experience, along with a strong desire to serve in a demanding volunteer position – please run for election to the KCBS Board.
Nominations for the KCBS Board of Directors will begin on the 1st
day of October, 2011 and will close on the 31st day of October, 2011.
All members of KCBS, in good standing are eligible for candidacy. Any
member may be nominated by another member or by self-nomination.
Please provide the name, address, phone number and e-mail address of
each nominee being submitted for candidacy.
Each candidate nominated must accept the nomination for his or
her name to appear on the ballot. The candidates will be required by
the 10th day of November, 2011 to provide to the KCBS office, a current photograph, a statement of qualifications, a biography and general
campaign platform and their answers to the election questionnaire. This
information will be publicized in the Bullsheet, on the KCBS website and
the electronic voting website. The submission may be modified one time
following initial publication.
The election voting shall begin January 3, 2012 and conclude on
January 13, 2012. The results will be announced at the KCBS Annual
Banquet January 14, 2012. The newly elected members shall begin
their term at the February KCBS Board meeting. All board members are
required to serve on Board Committees and be an active member of the
Board by attending monthly board meetings and participating in KCBS
events. Each Board Member is expected to promote the mission and the
ideals of KCBS.
Nominations should be mailed to KCBS at 11514 Hickman Mills
Drive, Kansas City, or e-mailed to: [email protected] or [email protected]
Fourth Annual Senior Q in
Kentucky
Wink’s Smokehouse hasn’t
been on the competition trail
for the past year, however, that
doesn’t mean they haven’t
been busy. We’ve held our
fourth annual Senior Q in Elizabethtown, Kentucky at the
Helmwood HealthCare Facility.
The team fed the residents,
the staff and all their families a
delicious BBQ meal consisting
of competition-grade BBQ pork and chicken. The meats, sauces, green
beans and baked beans, rolls, and trimmings were all donated by Wink’s
Smokehouse and the men of the Presbyterian Church. The HHC facility
provided the coleslaw,
desserts and drinks.
Combined it provided a
super menu.
Elizabethtown Mayor Tim Walker was on
hand to read a proclamation that praised
KCBS for the Senior Q
initiative, the men of
the First Presbyterian
Church and all who
helped make the Senior Q day a success. Pictured is Mayor Walker along
with Anne Swope from the State Board of Directors of the Kentucky Presbyterian Homes. The men of the First Presbyterian Church again this
year assisted in keeping
the fires alive on Friday
night, pulled pork and
grilled chicken Saturday afternoon. It was a
team effort to feed the
250 attending the Senior Q festivities.
Fourteen
Nursing
Students from the local Elizabethtown Community College assisted
the staff so they could
enjoy the company of
their families.
Linda
McCown, wife of one of Wink’s Smokehouse team members, is a Nursing Instructor at the college and for the past three years encouraged
the students’ participation. Pictured is
a student assisting a resident.
JoAnn Winkenhofer, KCBS Judge and
table captain, administered a modified
oath to three residents who served as
judges to taste the BBQ and sauces
presented. The BBQ pork and a wine
sauce won first place, but the resident
judges were the real winners. Judges
were given rosettes to identify them as
official judges.
Dunking booth, bouncy-houses, and
corn-hole games kept the children in
a festive mood. Pictured in the dunking booth is the facility’s director, Jason
Jones getting ready to be dunked by some of his staff.
Pictured is Al Winkenhofer along with Mayor Walker and the Elizabethtown City Council following signing of the Senior Q day proclamation.
Wink reports it is a great blessing to host the Senior Q. The happiness
in the eyes of the residents are memories for all of us to enjoy. Wink is
looking forward to the fifth Senior Q in 2012 and getting back on the
competition trail.
Visit KCBS.US!!!
Carolyn Wells KCBS
Ambassador Award Criteria
WHAT: The recipient of the Carolyn Wells KCBS Ambassador Award
will be one who exhibits exceptional qualities of a KCBS ambassador.
This award would go to a KCBS member who displays a high level of
good character as well as especially promoting KCBS as an organization
to the general public.
WHO: Any member of KCBS may nominate a fellow member who is in
good standing for this award and is not limited to cooks, judges, representatives, etc. A KCBS member cannot nominate him or herself. KCBS
members serving on the board are not eligible for this award during the
time of selection. Documented conflicting and/or disrespectable behavior by the nominee may disqualify a nominee from receiving the award.
WHERE: The Carolyn Wells Ambassador Award will be announced and/
or presented to the recipient at the annual KCBS banquet.
WHEN: The nomination for the Carolyn Wells Ambassador award must
be emailed to the KCBS office and received no later than noon of October 15th of the year prior to the banquet.
Call for award nominations will be posted on the website and printed
in the Bullsheet from August 1st – October 1st for the year prior to the
banquet.
HOW: A written email nomination must be made in the form of a letter
that states the reasons for nomination with examples of how the nominee has promoted KCBS as an organization to the general public.
The nomination letter will be read at the banquet prior to presentation
of the award with limited editing allowed by the award committee and/
or board of directors and upon approval of the board of directors. The
author of the letter and/or name of the person making the nomination is
always to be confidential.
The award nomination committee will review all letters submitted and
in the case of six or more letters, the committee will choose the top five
letters to be reviewed by the board of directors at the November board
meeting.
The board of directors will choose by way of voting and discussion the
recipient or in the event of a tie, recipients of the award at the November
board meeting and no later than the December board meeting.
EXECPTIONS: In the interest of surprise for the first presentation of the
Carolyn Wells Ambassador Award at the 25th anniversary of KCBS at the
2011 Banquet, the deadlines and timeline will be waived. The KCBS
board of directors will nominate and award the first recipient(s) of this
award and the nomination committee will write the formal nomination
letter to be read at the banquet.
Gary Wells KCBS
Sportsmanship Award Criteria
WHAT: The recipient of The Gary Wells KCBS Sportsmanship Award
will be one who exhibits exceptional qualities of a barbeque sportsman.
This person would be one who displays a high level of observance of
the rules, fairness, generosity, and good character. The recipient of the
Gary Wells KCBS Sportsmanship award would exhibit these qualities on
a regular basis and has shown a particularly exceptional example(s) of
good sportsmanship at one or more KCBS barbeque contest.
WHO: Any member of KCBS may nominate a fellow member who is in
good standing for this award and is not limited to cooks, judges, etc. A
KCBS member cannot nominate him or herself. KCBS members serving
on the board are not eligible for this award during the time of selection.
Documented conflicting and/or disrespectable behavior by the nominee
may disqualify a nominee from receiving the award.
WHERE: The Gary Wells KCBS Sportsmanship Award will be announced
and/or presented to the recipient at the annual KCBS banquet.
WHEN: The nomination for the Gary Wells KCBS Sportsmanship award
must be emailed to the KCBS office and received no later than noon of
October 15th of the year prior to the banquet.
Call for award nominations will be posted on the website and printed
in the Bullsheet from August 1st – October 1st for the year prior to the
banquet.
HOW: A written email nomination must be made in the form of a letter that states the reasons for nomination with at least one example of
exemplary sportsman behavior being exhibited at a contest(s) during the
barbeque season prior to the banquet in which the award will be granted.
The nomination letter will be read at the banquet prior to presentation
of the award with limited editing allowed by the award committee and/
or board of directors and upon approval of the board of directors. The
author of the letter and/or name of the person making the nomination is
always to be confidential.
The award nomination committee will review all letters submitted and
in the case of six or more letters, the committee will choose the top five
letters to be reviewed by the board of directors at the November board
meeting.
The board of directors will choose by way of voting and discussion the
recipient or in the event of a tie, recipients of the award at the November
board meeting and no later than the December board meeting.
EXECPTIONS: In the interest of surprise for the first presentation of the
Gary Wells KCBS Sportsmanship Award at the 25th anniversary of KCBS
at the 2011 Banquet, the deadlines and timeline will be waived. The
KCBS board of directors will nominate and award the first recipient(s) of
this award and the nomination committee will write the formal nomination letter to be read at the banquet.
remus says:
who says you can’t have
your bbq & eat your
chowdah too?
By Remus Powers, Ph.B.
Ken Tanner’s book, Never Order Barbecue in Maine, is about career
strategies, not barbecue. The book title, inspired by a bad plate of “barbecued” ribs Ken was served in Maine in a seafood restaurant that had
sold out of lobster, plays to an old myth, “New Englanders don’t know
barbecue from chowder.”
If you’ve been to New England recently, you know that myth is as spot
off today as the myth that the outdoor grill is Dad’s Domain and the indoor kitchen is Mom’s Domain. As my oldest grandson would say, “That’s
so 1950s!”
You can still find New Englanders who wrap seasoned meat in aluminum foil, roast it in a barbecue pit without smoke ever touching the
meat and call it “barbecue.” Their numbers are shrinking. New England
is becoming a smoking hot barbecue region. It’s happening in backyards
all over New England, as well as at barbecue restaurants and at growing
numbers of barbecue contests, thanks to the inspired work of the New
England Barbecue Society
(NEBS) and KCBS.
Some of the outstanding
New England teams I’ve met
over the past several years
include The Bastey Boys Barbecue Brigade; Dirty Dick &
the Legless Wonders; Buck’s
Naked; Redneck Caviar; Redbones BBQ; Cruzen2Q; Birds
of A Feather Smoke Together; Mad Mike’s Smokin Hawg
BBQ; Dr. Frank-N-Swine;
I’m a Hog For Que, Baby!;
Smokedelic; Smokin Hoggz;
Basic BBQ; Feeding Friendz; Boneyard Smokers; IQUE; Pork Butt and
Chicken Legs; I Smell Smoke; Eatin’ Smoke; Pigs Done; Hogbutts BBQ;
Smokin Aces BBQ; Saucehound Killer Barbecue; Central Pork West;
2bqd; BBQ Billy’s; Yabba Dabba Que; Puddledock Porkas; Jacko-Q & the
Zock-Too; T’N’T’ Dynamite BBQ; Tell You What BBQ; Mighty Swine Dining; Insane Swine BBQ; ZBQ; Team Good Old Boys; and Lakeside Smokers, Grand Champion at the 2011 3rd Annual Mainely Grillin’& Chillin’
Maine State Barbecue Championship.
The final nail in the New Englanders Can’t Barbecue Myth coffin is
this: one of the fastest-growing barbecue sauce and rub companies in
North America is headquartered in Maine. Dennis aka DennyMike and
Patty Sherman, proprietors of DennyMike’s Cue Stuff Inc. ® are Maine
natives. DennyMike gives credit to several Texas pitmasters, especially at
Green Mesquite in Austin, and to KC Baron of Barbecue Paul Kirk, for
mentoring him on the finer points of excellence in barbecue. DennyMike
learned his lessons well. He experimented until he came up with his own
signature line of outstanding sauces and rubs that are growing exponentially in popularity and nationwide/international sales.
I recently devoured barbecued whole hog, brisket and ribs cooked by
DennyMike with DennyMike seasonings. The man knows barbecue from
“chowdah!” His hog rivaled any smoked at Memphis in May or in Eastern North Carolina. His ribs were up there with the best you’ll find in
Kansas City, Lockhart, Austin, Driftwood, Llano or Memphis. And his
brisket was as good as any I’ve set teeth
to anywhere. DennyMike’s barbecue was
smoky, not bitter. The seasonings complemented the natural smoked meat flavors. I
loved the crunchy bark on the outside, with
tender, juicy primal barbecue meat inside.
The three meat combo was pure barbecue
heaven!
Today’s New Englanders cook real barbecue in awesome scenes of natural beauty
as well as urban settings. Plus, they are
blessed with a bounty of fresh lobsters,
oysters, clams, mussels, haddock, scallop,
shrimp, and other seafood. Then there are
the many refreshing New England brews—
Shipyard, Harpoon, Smuttynose and Samuel Adams, to name a few. And don’t forget
the pies—especially the whoopies and wild DennyMike Sherman fixing to
serve some awesome slabs at
blueberries!
I will visit New England often, but Kansas the 3rd Annual Mainely Grillin’
City is still home. It pains me to think of liv- & Chillin’ Maine State Barbecue
ing more than 15 minutes away from Arthur Championship on the grounds
Bryant’s, Jack Stack, Oklahoma Joe’s, Earl of the Raitt Homestead Farm
Quick’s, Johnny’s, BB’s Lawnside, RJ’s and Museum in Eliot, Maine.
scores of other fine KC rib joints.
Ribs to ya & hats off to New England Barbecuers,
Remus Powers PhB
P.S. There’s a new magazine on the New England culinary scene: Northeast Flavor. For a glimpse, put Northeast Flavor in your search engine.
Anyone who likes a variety of food, excellent writing and photography will
love this magazine. Its appeal reaches beyond the Northeast. One look at
the current issue hooked me. I subscribed!
Ladies of Q
I’m sure there are more Ladies of Q that I just haven’t heard
about. If you are or know of a Lady of Q send your stories and
photos [email protected]. I will do my best to get them
published so that other women will be encouraged to join in the fun!
DONNA FONG – SHE REALLY IS
A BUTCHER’S DAUGHTER
Donna Fong of Butcher’s Daughter is up and coming lady of Q in California. This is her first year in BBQ competition but she is a long time
CBJ. She also knows her way around meat as her father was actually a
butcher.
Donna is a single mom and a braniac with a B.S. in biochemistry from UC
Davis and a Masters in Physiology from Boston University. She worked in
HIV research and diagnostics,
developed an instrument for
detecting biological agents that
terrorists would use as threats
to our country (sponsored by
Homeland Security) and is now
developing DNA preparative assays for the next generation sequencing projects.
In her spare time Donna is
an extraordinary pit master.
She just started this year and
already has nearly ten competitive cooks under her skirt. At
the Morgan Hill, CA competition she placed 3rd in pork and
3rd in Ranchers Reserve. At
Way Out West in San Jose, CA she placed 4th overall, then in Brentwood,
CA she took Reserve Grand Champion. Then at Q’en for Kids in Costa
Mesa she took home $900 for first place in Rancher’s Reserve. Yes, this
girl can Q! She’s entered the California Rookie Race and she’s giving the
boys a run for their money.
Donna cooks on two 18.5 inch
WSM’s. She says they are the only
things that will fit in the trunk of an
Avalon. It takes her an entire week
to prepare for a contest because she
always arrives with her meats fully
trimmed.
Donna often brings her
friends to help out and her seven year
old daughter Miranda is almost always
on hand to lend fun and excitement to
the entire event
Donna says the toughest thing is
balancing her different roles a mother, pitmaster and scientist. “My BBQ
is often diminished by limitations in
time and money. But even so it is all
worth it. By the end of most Friday
nights, I will have received enough
gifts from those in the BBQ community to make it all worth it, trophies
or no trophies.”
Her advice to other would be Ladies
of Q is to BE TRUE TO YOURSELF.
“You don’t have to think or act like a
man to be successful. At my first two
competitions, I cried on Friday nights
just out of pure fear. Once the crying
was over, I was able to cook and realize I could do this. I don’t cry anymore. Believe in yourself, plan well,
make sure you have a reliable meat
supplier that isn’t too far away and
make sure you can handle the hobby
from the financial point of view.”
Contest Recap
New Holland, PA
New Holland Summer Fest
August 26-27 2011
By: George Hensler
Sam’s Club National BBQ Tour
Sprints To The Finish
The Inaugural Sam’s Club National BBQ Tour is winding down but the
competition is heating up.
The Tour continued its run across the southeast in August and found
itself a full field of teams ready to rock regionals in October. The Jackson,
Tennessee region saw qualifier competitions in Birmingham, Ala., Marietta, Ga., and Orlando, Fla.,
this past month.
You could feel the Georgia
red clay under your feet, see
the famous Georgia peach
trees off in the distance and
smell the fabulous Georgia
barbecue in Marietta for the
Sam’s National BBQ Tour
event in August. Cool Smoke
was anything but cold as they
took down the overall Grand
Championship as well as category wins in both chicken
and brisket.
Amid rumors of a hurricane
that might blow into town,
the only hurricane to actually blow through Orlando was C Eliots BBQ
team as they secured the Sam’s Club Tour Grand Championship in epic
fashion.
The crowd in Orlando
bore witness to one of the
most suspenseful competitions on the Sam’s Club
National BBQ Tour to date
as C Eliots BBQ eked out a
narrow win over the Swine
Assassins by less than a
half of a point.
Not to be outdone the
Region 5 qualifier chipped
in with a great kickoff
event as well.
Greensboro, N.C., was
home to the first Region 5 qualifying event
and
Pack-A-Smokes
took Tobacco Road by
storm winning the Grand
Championship prize.
Pickin’ Porkers came
in as Reserve Champion,
just three points behind
Smokes and looking for
redemption in Laurel,
M.d., at the Region 5 final.
Still left on the schedule are Region 5 qualifying events in Chesapeake, Va., and Pittsburgh, Pa., with the Region 5 final in Laurel the last
weekend in September.
Also up for grabs is the
Region 3 final event in
Jackson, Tenn., which
will take place in October, one week prior
to the Sam’s Club National Championship in
Bentonville, Ark.
Get ready for some
fierce fights on the grill
as many will try, but
only few will qualify for
National’s.
The elephant in the room for this weekend was a pushy, uninvited guest
by the name of Irene. The news reports during the week preceding this
much anticipated event were dominated with forecasters and prognosticators attempting to predict the future. Whether or not you are a believer
in your local weatherperson, the possible tract and estimated effects of
this storm where not to be taken lightly.
Contest organizers fielded numerous calls leading up to the contest and
had 6 teams cancel, some at the last minute. Most of the cancellations
were from teams with waterfront interests and were completely expected.
Contest Chairman Chuck Sheffield said they were able to move 1 team
from the waiting list to make a field of 67, still 5 teams short of their
normal number of 72.
Early on Friday it appeared that Irene would be making her effects
know to the southern Pennsylvania region late on Saturday night. As the
weekend progressed, her predicted arrival time continued its march toward the contest turn-in window. To say that this pushy bimbo was dominating conversation, thoughts and contestant mind sets would be an understatement. She elbowed her way into the cooks meeting as well as any
and all contest related chit chat held throughout. In a typical intruding
Mother-in-law fashion, Irene did her very best to cast a pallor over both
days of the contest. (Authors note: Any similarities between a Cat 3 hurricane and my or anyone else’s Mother-in-law is strictly coincidental and
not by any means meant to be intentional. It is also not meant at all to be
derogatory towards hurricanes and or tropical storms)
Fortunately for all involved, the early rain bands were the only effects
felt during the contest. Awards were moved up and teams scrambled to
get their sites broken down and stowed away before things got dicey. The
wind was never really a factor with the exception of a few gusts during
awards. One stronger gust got everyone’s attention just before the start of
the awards ceremony when it brought down a large tree limb. Fortunately,
no one was in the immediate area therefore no one was injured.
Most team were loaded up and moved off the grassy contest surface
before awards. Sheffield reported the entire area was cleaned up and
vacated by around 6:30 PM on Saturday. He also notes the real heavy
stuff from Irene did not begin to pound the park until nearly 8:00 pm
Saturday night. I guess the weather people were right, although I’ll never
admit that one.
The contest Grand Champion was 4:20 Q with Jack’s Down Home BBQ
coming in as Reserve. First place chicken was won by Christmas City
BBQ while Pigheaded BBQ captured the top spot in ribs. The BBQ Guru
walked in the pork category and the contest GC, 4:20 Q was the winner
in brisket.
The Summer Fest has three ancillary categories as well. First place for
the chefs choice event was Red Lion Spicy Foods. Christmas City was the
top finisher in the sausage category and the team of PA Midnite Smokers
was called to the stage to claim the top spot in whole hog.
This contest has become a much sought after invite here on the east
coast. Chuck and his committee of volunteers and organizers do a fine job
and usually the weather cooperates. Spending a weekend in the heart of
Pennsylvania Dutch country is a treat no matter what time of year it is. If
you want to get on the waiting list my suggestion would be to apply early;
this is one you just have to cook.
NoCents Injectors
Available in Deluxe, Midi, Standard, & Chik-N-Jector
The ORIGINAL NoCents Deluxe Injector allows for injection of
liquids that contain minced garlic and ground black pepper.
www.nocents.biz
By
Chef Paul Kirk
CWC, PhB, B.S.A.S.
[email protected]
www.baron-of-bbq.com
http://baronofbbq.blogspot.com/
This column is set up for any
KCBS Member to contribute
information about food safety or
barbecue, grilling
or cooking tips.
Some Interesting Beef Facts:
What are Hormones & Antibiotics and are they used in raising cattle?
Antibiotics may be given to prevent or treat disease in cattle. A “withdrawal” period is required from the time antibiotics are administered
until it is legal to slaughter the animal. This is so residues can exit the
animal’s system. FSIS randomly samples cattle at slaughter and tests for
residues. Data from this Monitoring Plan have shown a very low percentage of residue violations. Not all antibiotics are approved for use in all
classes of cattle. However, if there is a demonstrated therapeutic need, a
veterinarian may prescribe an antibiotic that is approved in other classes
for an animal in a non-approved class. In this case, no detectable residues of this drug may be present in the edible tissues of the animal at
slaughter.
Hormones may be used to promote efficient growth. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and
trenbolone acetate (two synthetic hormones) may be used as an implant
on the animal’s ear. The hormone is time released, and is effective for 90
to 120 days. In addition, melengesterol acetate, which can be used to
suppress estrus, or improve weight gain and feed efficiency, is approved
for use as a feed additive. Not all combinations of hormones are approved for use in all classes of cattle. Hormones are approved for specific
classes of animals only, and cannot be used in non-approved classes.
How is Beef Inspected?
Inspection is mandatory; grading is voluntary, and a plant pays to have
its meat graded. USDA-graded beef sold at the retail level is Prime,
Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products.
Retail stores may use other terms which must be different from USDA
grades.
USDA Prime beef (about two percent of graded beef) has more fat marbling, so it is the most tender and flavorful. However, it is higher in fat
content. Most of the graded beef sold in supermarkets is USDA Choice
or USDA Select. The protein, vitamin, and mineral content of beef are
similar regardless of the grade.
How Is Ungraded Beef Different?
All beef is inspected for wholesomeness. The overall quality of ungraded beef may be higher or lower than most government grades found
in retail markets.
What is Marbling?
Marbling is white flecks of fat within the meat muscle. The greater
amount of marbling in beef, the higher the grade because marbling
makes beef more tender, flavorful, and juicy.
How Much Beef Is Consumed?
Figures from the USDA’s Economic Research Service show average
annual per capita beef consumption for the following selected periods:
These are the most currant numbers that I could find I would say that
we barbecue’s increase these numbers ab at least 15 to 20%.
How Much Beef is Consumed
Year
1910
1920
1930
1940
1950
Weight
48 pounds
40 pounds
34 pounds
38 pounds
45 pounds
Year
1960
1970
1980
1990
2008
Weight
59 pounds
80 pounds
72 pounds
64 pounds
61 pounds
From: FSIS Home | USDA.gov | FoodSafety.gov
ODE TO
TONY STONE
What can I say about Tony Stone
That hasn’t been said before?
I could say that he’s knowledgeable,
helpful, creative,
Honest … yet tactful … and more.
He’s given me guidance and has often come
To my rescue over the years.
In fact, of not for my dear friend, Tony,
Last year’s “Jack” would have brought me to tears!
For the past several years he’s delivered his smokers
And brought foreign teams their supplies,
He’s counseled them, cooked with them, shared so much of himself,
That it almost brings tears to my eyes.
So, to have this opportunity to thank such a man
And to tell him how much we all care
Is an honor for me … especially here …
With so many others who share
My feelings as well as my support, admiration,
And respect for this gentleman so keen,
Of course over the years, we have all come to know
That his strength comes from our “Mama Dean!”
To a true “Southern Gentleman,” thanks for all that you do!!
Tana Shupe, Ph.B. 8.16.03
I don’t know everything about Tony Stone; but I know all I need to
know about Tony Stone.
He was a man who loved his family, his country, his native Tennessee,
and its cuisine BBQ. He walked the walk and talked the talk. His love
of cooking, particularly Southern cooking AND barbecue bordered on
legendary. His talk of growing habeneros (you don’t want to rub your eyes
after handling!), to making Papa’s Misery (fabulous mustard), “slicks”
(Southern dumplings), to canning locally produced tomatoes, corn, legendary jambalaya, and the BARBECUE. He cooked for hundreds, even
thousands, and loved sharing the gift. He always said: “It is what Southerner’s do. If they love someone, they want to feed them.” And he did.
Gary and I met Tony and long time friend George Sasser, at a contest
in Boston, MA in 1990. The contest was held on the Municipal Grounds
of City Hall by Faneuil Square. They were green as toads to the process,
(and so were we!). From that meeting was an immediate bonding. So
deep, in fact, that when Gary became too ill to be President of KCBS
for life, he nominated Tony to assume the role. I personally am forever
indebted to Gary (and Tony) for that.
The Board approved, and thus came an era, not totally free of strife
and the passionate opinion to which we are accustomed, of moving forward to the next level. His vision of hiring a marketing firm turned into
a mini-war, and ended in maximum benefit (from my perspective, and I
believe our balance sheet supports that). He drove the vision of having
local “Town Hall” type meetings around the country to hear he wants
and needs to members heard. His desire to have the ability to sanction
any kind of cooking contest is unfolding into a reality. His unwavering
support of KCBS and barbecue has been witnessed all over the world.
He founded the longest running barbeque contest east of the Mississippi River, a fine event which continues beyond his days on this earth.
He earned his Ph.B. at the 2000 World BBQ Association Contest in
Lebanon, TN. He fosterd numerous events throughout the South and
beyond.
More than his love for KCBS is that of what I feel for him as a man,
father, Mayor, coach, mentor, and mostly friend. His inspiration, joy of
life, and instinct to gather those around toward a common purpose was
incomparable.
Tony lost his battle against cancer, but his legacy lives on through
advancing the mission and purpose of KCBS. He can’t be replaced, but
his legacy lives on.
Rest in peace, sweet brother.
Carolyn Wells, Ph.B.
Anyone wanting to support Tony’s lifelong mission of BBQ, a memorial
has been set up in his name. Donations can be made to the Kansas
City Barbeque Society Foundation.
GOT PAIN?
GIVE IT TO JASPER!
By Ardie A. Davis
Photo By: Bob Carruthers
Jasper the Pig—made of heavy metal by Tony Stone & staff—will send
your sorrows up in smoke this year at the 23rd Annual Jack Daniel’s
World Championship Invitational Barbecue, aka The Jack. Like Santa
Fe’s Zozobra, Jasper is filled with a
hog feed bag of papers symbolizing
our personal and collective regrets.
Jasper will burn your regrets
whether you can be at The Jack or
not.
EASY PAIN RELIEF!
Did you score low or get skunked
in any contests this year? Want to
forget it? Send those bad scores to
Jasper. Anything else happened in your life that you’d like to forget?
Write it down and send it to Jasper. If you don’t want to write it on paper,
you can think it on paper. Think it onto a piece of blank paper and send
it to Jasper. What goes in Jasper burns in Jasper.
Here’s how to get your confidential regrets burned in Jasper:
On the outside of your envelope, mark FOR JASPER. Address it to:
Debbie Christian
Annual World Championship Invitational Barbecue Coordinator
Jack Daniels Distillery
160 Craig Street
Lynchburg, TN 37352
Your envelope will not be opened.
On Friday night, October 21, Jasper will be filled with our collective
regrets and burned during the party on Barbecue Hill. The countdown
will begin at about 7:10 p.m. CDT after Jack Daniel’s Master Distiller
Jeff Arnett pours some Old No. 7 on the papers before Jasper is hoisted
into the fireplace. This symbolic purging takes our minds off regrets so
we can focus on now and the future. I always feel better when Jasper
burns. Send your regrets to Jasper today!
Contest Review
Pacific, MO
6th ANNUAL GREAT PACIFIC BBQ CONTEST
Another successful BBQ event has come and gone - the 6th Annual
Great Pacific BBQ Contest is in the books.
We had great weather for August in St. Louis. It was in the middle
80s and, but for a little rain Friday afternoon, you could not have
asked for better weather.
We had two great KCBS reps in Carolyn Wells and Mike Budia.
When they showed up Friday, I knew that everything would be handled professionally. Friday night we had the People’s Choice event,
and even though we only had 12 teams participating, the people of
Pacific enjoyed some great food like chicken wings, pulled pork, pork
sliders, shrimp - YUM. On Friday night we also had a dessert contest.
What I like about having this contest is that I get a chance to invite
some of the local VIPs and festival suppliers to judge this event as a
big thanks. Besides, who doesn’t like dessert?
We had 40 teams this year. They came from as far as Oklahoma.
As I have said in the past, I think the KCBS BBQ events are still one
of the last events that the whole family can come and enjoy. It’s great
to see kids running around and grandparents either trying to catch
them or helping their sons or daughters with the BBQing. Some of
the kids even went swimming at the park pool. Did I mention that
this year we had a carnival in the park? I think everyone enjoyed that
as well.
Saturday morning I got to the park around 7:00 AM. Because of the
rain Friday afternoon, I expected to have a lot of electrical problems
to solve, but to my surprise there were none. Instead of burnt electrical wires, all I could smell was that great BBQ smoke. I watched
everyone running around like a bunch of ants bbqing. The kids were
just getting up and walking around in a little daze, and some of the
teams were cooking breakfast and enjoying a cup of coffee. I remembered that the night before a few of the cookers had a couple of adult
beverages so I’m sure that coffee tasted good.
Like every good event, none of this can happen without having a
great bunch of volunteers, and that’s what I had. People were setting
up the judging area; some were going around picking up trash, while
others were checking in the judges. It was a beehive of activity.
Then right at Noon the first entry came in, and all of the judges
(100% certified this year) were sitting with their mouths watering
waiting to taste some great cooking. Then it was time for the KCBS
reps to enter the judging slips so we could get on with the awards.
At 3:00 PM all of the teams started coming up to the judging area.
It reminded me of a bunch of kids on Christmas Eve - everyone on
the edge of their seats hoping that their name was called. As I have
said for the past five years, from my standpoint I think everyone is a
Grand Champion. As the ribbons, trophies and, of course, the money
was being handed out, again everyone was on the edge of their seats
hoping their name would be called.
The Grand Champion this year was Butcher BBQ from Chandler,
OK, and the Reserve Grand Champion was Gilly’s Barnstormin BBQ
from Taylorville, IL. And again like Christmas and Santa Claus, when
the last trophy and check was given out, they were like a flash in the
night as they drove on to the next contest with visions of being Grand
Champion dancing in their heads. And so I exclaimed as they drove
out of sight - safe travels, good BBQing, and hope to see you again
next year.
Thanks to all. Tom Butcher
The Kingsford Points Chase
Racks Up The
Frequent Flier Miles
The Kingsford Points Chase bounced back and forth between the Rocky
Mountains and the east coast through the late summer months, seeing
events in North Wildwood, N.J., Dillon, Colo., Eliot, Maine and Worland
Wyo. As the summer winds down, after Worland there’s only a handful
of events left and its still anyone’s
competition.
Starting off with the New Jersey
State Barbecue Championship in
North Wildwood, N.J., the Kingsford Points Chase saw Fat Angel
BBQ “get its wings.”
Eric Keating and Steve and Loren
Raab are the masterminds behind
Fat Angel BBQ. They have been
competing together since 2007.
The team actually entered the world
of competitive BBQ in 2003 when
they apprenticed with Loren’s uncle
Rich Decker of Lost Nation Smoke Company. After four years, the group
struck out on their own. In 2008, Fat Angel BBQ launched a BBQ catering company, and has since opened two restaurants.
The team competes in 6-8 competitions each year. Their most memorable win came in 2009 at the legendary American Royal World Series
of Barbecue, where the team beat out 488 teams for first place in ribs.
At the New Jersey State Barbecue Championship Fat Angel BBQ were
named Grand Champion and took home the Kingsford Points Chase
check. The team also took home first place in chicken and brisket and
fourth in ribs and pork.
Heading across country to the Krystal 93 BBQ at the Summit event
held in Dillon, Colo., the Kingsford Points Chase didn’t slow down.
Rib It left Dillon with the KPC Grand Championship and all the bragging rights that come with it.
After Dillon, the Kingsford Points Chase rolled all the way back to the
east coast for Eliot, Maine’s Mainly Grillin’ & Chillin’ BBQ Festival.
The Lakeside Smokers came away from Maine pulling off a ‘double’
securing both the overall Grand Championship and the Kingsford Points
Championship.
With 5 years of competitive cooking under their belts Mike and Kris
Boisvert, who compete as the Lakeside Smokers, are just entering into
their stride as a competitive barbeque team.
The Lakeside Smokers began competing
in 2006 after stumbling upon a barbeque
competition at a beer festival. “Beer and
brewing was a passionate hobby of mine
at the time,” states Mike Boisvert. “As I
walked around and talked to some of the
people there that were barbequing, I realized that beer and barbeque go real nice
together! So I jumped in and I’ve been
having a blast ever since.”
Along with their French bulldog Maggie,
the Smokers compete in about ten to fifteen competitions per year, gaining their
first win in 2009.
With the Kingsford Points Challenge win
under their belt and a Grand Championship in Maine, besting 39 other
squads, the Lakeside Smokers got exactly what they wanted … the thrill
of victory and bragging rights throughout all New England. After Eliot, Maine there were Kingsford Points up for grabs in Worland,
Wyo., at the 7th Annual Pepsi Woming State BBQ Championship and
Bluegrass Festival.
Last year Burnin’ Bob’s Butts N Bones took the Reserve in Worland,
this year they built on what they learned and brought home the Grand
Championship.
“We had a really good cook. There are times its not where you want it
to be. This one was just right for us,” stated Bob after the event.
Bob attributes some tweaks to his brisket as being one of the contributing factors to the big win. A little bit hotter, a little bit faster and Bob’s
got a better product that’s juicier
and helping them win championships.
Along with tweaks to the brisket,
Burnin’ Bob’s Butts N Bones success is due to the teamwork. Its
not just a one man show. Once
Bob pulls the meat off, Donna
Oldfield’s work brings the team together. “She makes the boxes and
takes it from there,” says Oldfield
discussing the importance of Donna. “Timing is huge, we’ve only got
a 5 minute window or we’re disqualified.”
They’ve come a long way from
Bob’s self-described “Jed Clampett trailer” they brought to their first
event, to winning Worland this year.
“I just didn’t give up and kept after it,” he says. “It started back with
a little contest in Denver. I took a look and said ‘I bet I could do this.’”
With prize money in hand, Kingsford points on the board and a another Grand Championship to brag about, Bob and Donna have definitely
proven they ‘really can do this.’
Shotgun Fred PirkleA true BBQ Visionary.
By: George Hensler
If you look back over the many improvements and or innovations in the
realm of outdoor BBQing and grilling in the past 20 years or so, few could
argue that one of the most innovative is the development temperature
control devices for use on BBQ cookers. When you mention temperature
control devices the name BBQ Guru comes to the forefront almost immediately. Shotgun Fred Pirkle, the founder and developer of the BBQ Guru
temperature control devices would
be considered by many to be Thee
BBQ Guru. Especially when you
look at the definition of the word
guru: an influential expert; somebody who has a reputation as an expert leader, teacher, or practitioner
in a particular field.
I first met Fred back in 2007
when I was in the market for a
BBQ smoker. I called him with
some preliminary questions and
Fred spent a long time explaining
the advantages to his product and
answering the questions of a complete BBQ novice. I didn’t make a
decision right away and what further impressed me was two months
later when Fred made a follow-up
call to me asking if I had found a
smoker yet. Eventually I decided to purchase a new unit from the BBQ
Guru. When I picked the unit up at their Warminster Pennsylvania facility,
Fred spent several hours with me going over the operation and care of the
unit. I was impressed then and continue to be impressed by the level of
service provided by his firm.
Over the years I have had the privilege of hanging with Fred and his
crew at numerous BBQ contests all over the northeast, many times sharing a cold drink and swapping stories. It is easy to see how Fred comes up
with many of his products and ideas; here is a guy that is always thinking
of ways to make something better. His parent company, Thermomegatech
is a leader in the field of manufacturing temperature control values and
devices for use in numerous industries and applications all around the
world.
Fred’s talent as an inventor is evident both by the number of patents he
holds as well as some of the many ideas and prototypes he has developed,
many of them outdoor cooking related. I enjoy nothing more than running
into Shotgun Fred at a cook off and seeing what his latest project is. I
think what I enjoy most is listening to Fred as he explains the reasoning
and or particulars regarding his latest development, passionate would be
an understatement.
Not long after they began to distribute BBQ Guru products, Fred and
business associate BBQ Bob Trudnak became interested in the growing
sport of competition BBQ cooking. They started their own team “The
BBQ Guru” in 2005 and have become a force to be reckoned with when
competing in BBQ contests all over the Country. During their short time
on the circuit, the Guru Gang has collected numerous accolades as well
as several grand and reserve championships. In 2010 they took home
Reserve Grand Championship honors from the 22nd Jack Daniels Invitational BBQ contest held each October in Lynchburg Tennessee, an accomplishment Fred is quite proud of, and deservedly so.
In the spring of 2008 while at a BBQ contest in Salisbury Maryland
Fred suffered a stroke. He has worked very hard at his therapy relating to
his recovery in the years since the stroke and had begun to once again
become more of a regular on the BBQ circuit. In June of this year, Fred
received a setback when he was diagnosed with ALS or what is more commonly known as Lou Gehrig’s Disease. Fred stopped by the BBQ Guru site
last month in New Holland, Pennsylvania and was inundated with visitors
and well wishers. His spirits were high and I know he will continue with
the struggle and challenge resulting from this latest development.
In the past, while watching Shotgun Fred take his walk to the stage at
a BBQ contest it was very evident that this is a guy with great passion for
BBQ as well as life itself. Few can dispute the fact that the BBQ world
has benefited greatly as a direct result of the vision and numerous contributions made by Shotgun Fred Pirkle. He recognizes problems and finds
solutions in a way that few others have done. I am proud to call him a
friend and look forward to seeing what Shotgun Fred, Thee BBQ Guru,
has up his sleeve to make outdoor cooking and BBQ easier and more efficient today as well as going forward into the future. Godspeed Shotgun
Fred.
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BBQ Tour Stop #11: Wildwood, NJ
Christine and I drove back halfway across the country after Naperville and pulled into North Wildwood, NJ on the Thursday prior to the three day event. As we dropped our trailer on the street, the
stage was already set up at one end of the street while the judges tent complete with air conditioning was at the other end.
There are few hotels in the area so at this event; we try to book ahead of time into one of the local resorts. It is about a 7-8 block walk from the trailer which is much easier in the morning than
after a long day in the Jersey sun. The weatherman called for a chance of rain on Friday morning
and then clearing off. Once again, he was wrong as the weather stayed beautiful until about 6:30
when it started raining and the rain turned into a street clearing downpour. Normally this would not
be a big deal but being right on the ocean, at high tide, the streets did not drain and were knee
deep in places.
Saturday turned out really nice and the crowds turned out for the jazz music and BBQ. This was
another wine stop where Redwood Creek Wine came out and poured wine samples and they were
quite the hit. Christine and I were also pleased with all the folks who came out requesting
the Weber seasonings and directed them to the great coupon in the BBQ Tour book along
with sending them home with samples of the Gourmet Burger, Kick’n Chicken and Chicago
Steak.
Saturday night after we put everything away, Christine and I walked down to the team
area and verified the competitors for the Kingsford Points Chase. Almost half of the cooking teams used at least 20 lbs of Kingsford which made for a nice night of meeting teams.
One team that surprised us was the Whole Hog Café
which we have seen before in Memphis along with
our hometown of Springfield. In asking the guys,
they are local and involved with the Whole Hog Café
group. Funny how small our world of BBQ can be at
times!
Sunday was turn-in day and the judges arrived
early to walk the street down to the judging tent. We
are always surprised at how many judges still wear the blue KCBS shirt at the Wildwood event
which means that there are a lot of experienced judges that love the New Jersey State Barbecue
Championship!
One interesting thing that North Wildwood does is an Iron Chef contest where the secret
ingredient is introduced on Friday night for Saturday turn-in and this year’s item was a frozen
turkey. At awards on Sunday, Wilbur’s Revenge won with a nice turkey breast dish! David gave
me all the ingredients and process and the judges agreed that it was fantastic! This year in
honor of Butch Lupinetti who has competed and vended at North Wildwood for many years,
the event awarded the Butch Lupinetti award to the top NJ Rib cook which went to Smokopolis BBQ and was presented by Butch’s wife Lynne and daughter Aly. This year the award was
underwritten by the Philly Pigs BBQ team.
The event announces the top 5 teams in each category and Fat Angel BBQ won the chicken
category while last year’s Grand Champion Lo’ – N – Slo’ BBQ won Ribs. Shady Crew BBQ won
the pork division and along with a 4th place Ribs and Pork
call, Fat Angel BBQ added a first place Brisket to win their
second New Jersey State Barbecue Championship along
with the Kingsford contest!
THE 2011 GREAT AMERICAN BBQ TOUR IS MADE POSSIBLE BY THE FOLLOWING NATIONAL PARTNERS:
BBQ Tour Stop #12: Columbus, OH
A funny thing happened on the way to Columbus… Christine and I were blessed with our first grandchild, a handsome baby boy
named Mason Wyatt, from our oldest daughter Tracie and her husband Nathan. They live in the Pittsburgh area which was right on
the way from North Wildwood, NJ to Columbus, OH. Since we had nine days between events, we were fortunate enough to be at the
hospital for his birth and got to spend some time helping the new parents.
Because we weren’t sure when little Mason would arrive, we arranged for my mother to fly to Columbus and help. It was lucky we
did as Christine was able to stay with Tracie for an extra couple of days to ease the new baby stress. The trend of heat following us
to events continued in Columbus as the heat index was over 100 degrees on all three days which was fine with my mother since she
lives in Kansas which was also experiencing record heat and no rain. On Thursday after set-up, we went down to Germantown for
dinner at Schmidt’s Sausage Haus. I was a bit concerned as I turned down the cobblestone street and saw the narrow roadway and
wondered where I was going to park the big truck. Luckily I found a big enough spot and we enjoyed a wonderful dinner of world
famous Bahama Mama Sausages, kraut and creampuffs for dessert.
Friday was the first day of the Jazz and Ribfest and after the noon rush of the local business people coming out for lunch, it was
pretty quiet until mid afternoon. We had quite a few people who remembered us from years past and were excited about getting more
Weber seasonings and the cold Reser’s Potato Salad on the hot, hot summer day. As the crowds grew, we scheduled a six o’clock
demonstration. Since Redwood Creek Wine was set up with us sampling throughout the weekend, we fixed the wine marinated flank
steak recipe. Right as we got to the flank steak the wind picked up and tore down the street just to the right of us. It tore banners off
the rib vendors tents and cleared the street of people and everything that was not tied down.
Saturday was pretty much like Friday – hot and humid, after a storm rolled through sometime during the overnight hours. This
didn’t stop the crowds though. In addition to the rib vendors like Willingham’s, Butch’s “Smack your Lips”, Texas Thunder and the
“Big Whig” and Critic’s Choice winner Blazin’ Bronco BBQ, were the Planters Peanut folks with a seven foot tall “Mr. Peanut”, the
Ohio Lottery and Adam Richman’s Man v. Food Nation tour. There were plenty of things available to entertain people and we fed the
masses Tyson Chicken Wings, Cavanaugh Sausages and Weber Gourmet Burgers. With the heat, the cold Big Bucket Margarita Lite
was a HIT!
Sunday came bright and early and the weatherman called for afternoon pop-up showers. Anything to cool things off would work out
for me. Boy, did I get that as around six o’clock, the organizer stopped by and let us know that a major storm was headed our way.
About half way through loading things in the trailer, the skies opened up and we hunkered down in the trailer. My mother even called
home and held the phone out the trailer. Rain is something they haven’t seen in the past month or two!
Columbus is always a great event but after seven weeks on the road, 5800 miles through 13 states and one new grandson, it will
be great to be home. Home for five nights until we head to Milwaukee for the Wisconsin State Fair and another six weeks on the road.
UPCOMING BBQ COOKING CLASSES
“Cooking good bbq is a matter of high honor and ingenious preparation. Although all cooking class instructors are KCBS members, each cooker
brings his and her own special talents and ingredients to the fire. Please note the KCBS is proud to offer cooking class listings in our publication
but do not take these listings as an endorsement of any or all of these classes. Class attendee discretion is advised and encouraged.”
10/01/2011
Tomball, TX
Instructor(s): Konrad Haskins
Contact: Konrad Haskins
512-692-6855
[email protected]
http://www.BBQinstitute.com
10/04/2011
San Marcos, TX
512-692-6855
[email protected]
10/09/2011
Dallas, TX
512-692-6855
[email protected]
10/15/2011
Picayune, MS
Instructor(s): Paul Kirk
Contact: Link D’Antoni
504-415-3829
[email protected]
10/22/2011
Parkville, MO
Instructor(s): Chris Marks
Contact: Beth Backyard Bash
www.backyardbashkc.com
10/28/2011
Hampstead, MD
Instructor(s): Rob Bagby
Contact: Rob Bagby
[email protected]
http://www.swampboys.com/
MarylandPoster.htm
11/12/2011
Kansas City, KS
Instructor(s): Bob Snelson
Contact: Bob Snelson
913-471-4669 or 816-507-3728
[email protected]
http://www.lottabsbbq.com
11/12/2011
Parkville, MO
Contact: Beth Backyard Bash
816-587-9990
11/12/2011
Morrison, CO
Instructor(s): Bob Olfield
Contact: Bob Oldfield
303-503-8665
[email protected]
11/18/2011
Unadilla, GA
Instructor(s): Jack’s Old South
Contact: Myron Mixon
229-886-5225
[email protected]
http://www.jacksoldsouth.com
12/10/2011
Parkville, MO
Contact: Beth Backyard
816-587-9990
01/13/2012
Unadilla, GA
Instructor(s): Jack’s Old South
Contact: Myron Mixon
229-886-5225
[email protected]
http://www.jacksoldsouth.com
For a complete listing of classes, visit: www.kcbs.us
Committed to Cooking, Competition & Professional Development
please call the contact person as indicated for fees, applications, etc.
Midwest BBQ Institute at
The Culinary Center of
Kansas City
Serious Education Curriculum
Dedicated to the Art of Science
of Grilling and Smoking
www.kcculinary.com
913-341-4455
UPCOMING KCBS CERTIFIED
BARBEQUE JUDGING CLASSES
10/01/2011
Fairbanks, AK
Certified BBQ Judging Class
Contact: Norm Jones
907-456-1959
[email protected]
10/21/2011
Lynchburg, TN
Contact: Marge Plummer
901-398-0305
[email protected]
10/30/2011
Overland Park, KS
Contact: Rachel Ciordas
913-341-4455
[email protected]
11/05/2011
Westmont, IL
Contact: Jim Addington
630-215-9527
[email protected]
11/06/2011
Brookline, NH
Contact: Sheryl Corey
[email protected]
http://www.nebs.org
01/07/2012
Houston, TX
Contact: George Shore
832-466-1801
[email protected]
01/07/2012
Tupelo, MS
Contact: Bev Crossen
662-372-2208
http://www.tupelobbqduel.com
01/21/2012
Decatur, AL
Contact: Andy Thomas
256-214-7989
[email protected]
01/28/2012
Young Harris, GA
Contact: Bobby Brumley
706-379-4612
[email protected]
http://www.brasstownvalley.com
02/11/2012
Columbia, MO
Contact: Mike McMillen
573-443-0743
[email protected]
03/24/2012
LaVista, NE
Contact: Nena Cooney
402-658-9948
[email protected]
04/28/2012
Stillwater, OK
Contact: Chuck Willoughby
405-744-6071
[email protected]
UPCOMING KCBS table captain CLASSES
10/26/2011
Plant City, FL
Certified Table Captain Class
Contact: Marion M. Smith
Phone: 813-754-3707
[email protected]
11/04/2011
Westmont, IL
Contact: Mike Lake
[email protected]
1/21/2012
Tupelo, MS
Contact: Bev Crossen
Phone: 662-372-2208
KIDS OF QUE
The Bullsheet is on the lookout for kids to contribute to the Kids of
Que column! If you know a kid that would like to share their story, send
it to: [email protected]
I Love Barbeque Junior World
Championship
Lake Placid, NY July 2-3, 2011
By Tiffany Londeen
Once again the town of Lake Placid, NY hosted the third annual I Love
Barbecue Junior World championships this past July. Competitors from
as far away as Minnesota with ages 12-15 and 16-21 came to compete.
What could be more exciting than competing on the Olympic Oval skating rink with all of the history surrounding the two Olympic Games that
took place in Lake Placid? The format, while not strictly a KCBS style
event, did require the cooks to display BBQ talent along with an addition
of matching a grilled vegetable and a starch with each meat offering.
Chicken, ribs and steak were the meat categories for ages 16-21, and
to top it off, a dessert made
wholly on site was required.
The event also hosted a
Youth Division ages 12-15,
which only needed to present Chicken, Ribs, steak
and dessert. Four teams
competed in the Youth division while 6 teams battled
it out in the junior division.
Again this year the weather
was great and the surrounding area spectacular. The
event also had a variety of other attractions going on including a BMX biking demonstration, a Top Chef competition, and a variety of vendors. The
whole event is embraced by the Lake Placid community and is a benefit
for the Shipman Youth Center. The junior cook teams were judged not
only on their presentation, taste and tenderness of their plates but also
there was an onsite judging which checked for cleanliness and safe food
handling questions were asked of the chefs. This event is lots of fun in
an amazingly beautiful part of the country, well worth the trip! We already
have it marked on our calendar for next years event as there is so much to
do outside of the BBQ competition, Hope to see some more teams there
next year as it’s a great time. The organizing committee and their GM,
Dmitry, do a great job of hospitality, and the teams are well taken care of.
I can hardly wait for next July.
Kookers Kare /
American Royal
2nd Annual Food
Drive
Kookers Kare and the American Royal are teaming up again to provide
food from the American Royal BBQ’ers for Harvesters Food Network.
Last year we were able to provide over 2500 lbs of cooked brisket and
pork to several on site food facilities throughout Kansas City Mo and
Kansas. Such facilities include the Salvation Army, Kansas City Community Kitchen and many others food pantries that feed the under privileged in the metro area.
We are again asking all the competition teams to provide us with your
left over Pork and Brisket from the contest. In your packets on the backside of the schedule is information on how you can help.
We will provide teams that which to donate with the pans and lids, we
just ask that you bring in your extra meat when you bring your pork and
brisket entries in. We will be set up right next to the turn in table. Want
to donate and you are not cooking we can accept a donation for all the
events Kookers Kare does thru out the year Kookers Kare is a 501c3
company and some of your donations can be tax deductable. For any
questions contact Craig Kidwell 816-678-6465. Thank you for being a
part of Kookers Kare; and the American Royal/ Kookers Kare Food Drive.
Don’t forget to like us on Facebook, also check out our website; www.
kookerskare.com.
Contest Review
Franklin, NC
Mountain High BBQ & Music Festival
August 13, 2011
By Kathy Brazier
It is quite obvious that the ladies at the Franklin, North Carolina Chamber of Commerce have put on lots of events and festivals. But none could
possibly surpass their efforts at the recent 3rd Annual Mountain High BBQ
and Music Festival. Linda Harbuck, Cindy Cavender and Diane Baldwin
have set a pretty high standard for anyone who would
care to challenge it.
To start with their event
was, of course, a barbecue competition; but it was
so much more. There was
music, there were cars (all
makes and models, including a particularly sharp
“orange” one), there were
crafts and vendors with all
types of food to tempt you
and there was even a cornhole contest. Sounds like these ladies had a lot going on, but they had
some truly super assistance in the committee they had working with them.
Things kicked off Thursday evening with a dinner for the team members,
sponsors and committee members. Usually these dinners are a thank you
for these people, and as sponsors usually expect it, most menus feature
barbecue, which is usually not the first choice of team members. But like
everything else these ladies do, their meal was different. Everyone enjoyed a good ol’ “burger and dog” cookout with all the trimmings. I can’t
attest to the hot dogs, because my hamburger was so big, juicy and good
that it was all I could possibly eat, but Phillip had both and he assures
me the hot dogs were equally delicious.
By Friday afternoon, 51 of our 52 pro teams (one team made a late but
much appreciated arrival) and all 12 backyard teams were set up and
ready to impress with their
culinary skills. Friday night
categories included; Sauce,
Anything But and Dessert.
Saturday morning, as the
teams enjoyed cinnamon
rolls and sausage and biscuits, the smoke was hovering over the fairgrounds as
everyone prepared for the all
important meat categories.
When the smoke cleared
(and all the pop-up showers moved out) awards
time finally arrived. In the Backyard division, with three categories; the
Chicken category was won by The Blue Bloods, Pork Rib winner was
Backyard Porkers and Brisket honors went to Backyard Porkers. The overall Grand Champion was Backyard Porker (looked to us like they had a
“lucky charm” in their camp this weekend) and Reserve went to the Blue
Bloods, who informed us that this was to be their last backyard competition. Congratulations to all and good luck moving into the Pro division,
Blue Bloods.
A festival highlight for the locals was The People’s Choice event. Congratulations to Pickin’ Porkers for being judged the crowd favorite.
For the ancillary categories, starting with Sauce; leading the field was
Old Dominion BBQ, taking Anything Butt honors was Craving
Q, and the Dessert winner was
Swamp Boys.
In the Pro meats, the Chicken
category went to Big Mo from
Aho, the Rib winner was Midnight Burn, Pork honors went to
Mean Gene’s Grilling Team and
the top Brisket was turned in by
Big Mo from Aho. The overall
Grand Champion was The Smokehouse Mafia, with Reserve going
to Swamp Boys. (For full results,
see the KCBS website.)
Phillip and I would like to
thank Linda, Cindy and Diane
for, again, allowing us to be a
part of such a well-planned and smooth running event. Your hard work
was evident, ladies, in every aspect of the festival. And our thanks, also,
to Randy Bigler (and Carol, even if she wasn’t official) for allowing us the
pleasure of working with him.
X
the reader’s recipe
Contest Review
change
Mason City, IA
by Paul Kirk CEC, Ph.B., B.S.A.S.
Kansas City Baron of Barbecue – Barbecue Guru
Order of the Magic Mop – Ambassador of Barbecue
Certified Master Barbecue Judge • Master of the Grill
Order of the “Ole Has Been”
www.baron-of-bbq.com
“A Barbecue Fantasy”
http://baronofbbq.blogspot.com/
[email protected]
It is American Royal and the Ditty-Wa-Ditty Barbecue Sauce Contest or
as we now know it as The American Royal International Barbecue Sauce
Contest, so our first recipe could possibly be an entry it’s for Bill Bryant
of Memphis, Tenn., Five-Onion Relish.
“FIVE-ONION RELISH”
1/3 cup balsamic vinegar
1/3 cup light brown sugar, packed
1 cup leek, (white part) cleaned, trimmed and thinly sliced
1 cup white onion, peeled and thinly sliced
1 cup red onion, peeled and thinly sliced
1/3 cup scallions (green onions, green and white part) trimmed and
sliced into thin rounds
1/8 cup shallots, peeled and thinly sliced
1/2 teaspoon dried tarragon
In a small non-reactive saucepan, stir the vinegar and sugar and bring
to a boil over medium heat. Reduce the heat to low and simmer for 3
minutes. Remove the pan from the heat and allow to cool for 10 minutes.
Combine the onions in a medium bowl and pour the cooled vinegar
over. Add the tarragon and mix thoroughly. Set aside for 30 minutes,
then cover and refrigerate for at least 2 hours. Before serving drain most
of the liquid from the relish. Yield about 1 1/2 cups From Teresa Davidson of Independence, MO.
Our next recipe is, Chicken Sausage and for Tom Jay of Leawood, Kansas.
“CHICKEN SAUSAGE”
2 1/2 pounds chicken legs and thighs, boned (do not skin or trim fat)
1/2 pound pork fat, cut into large chunks
3 cloves garlic, peeled and minced
1 1/2 teaspoons kosher salt
1/4 teaspoon white pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon dried tarragon
1 teaspoon dried parsley or 1 tablespoon minced fresh parsley
1/4 cup white wine
1 teaspoon balsamic vinegar
Work the chicken and pork fat through a meat grinder, using a smallholed disc and alternating ingredients.
Add all the remaining ingredients and combine thoroughly. Form the
mixture into patties, using about 1/2 cup for each. The sausage can be
stuffed into sausage casings and grilled with great results.
The Chicken Sausage has a refrigerator life of about 5 days or frozen
up to 6 months. Yield, about 8 sausage patties. From Donald Gardner of
Shawnee, KS.
Our next recipe is Minted Smoked Salmon. Mint adds a unique flavor
to salmon, which is traditionally served with dill. This recipe is for Mike
Davis of Marietta OH.
“MINTED SMOKED SALMON”
1/2 pound fresh salmon fillet
1 teaspoon dried mint
1/2 tablespoon kosher salt
1/8 teaspoon coarsely ground black pepper
1/2 tablespoon granulated sugar
Rinse the salmon and pat it dry . Fold a 30-inch-long sheet of aluminum foil in half and lay the salmon, skin side down, on the foil. Sprinkle
the mint onto the salmon.
Combine the salt, pepper and granulated sugar in a small bowl. Spread
the mixture evenly over the fish, pressing it into the flesh.
Close the foil around the salmon securely and transfer it to a baking
dish. Place a second a second, smaller dish on top of the fish and weigh
it down with a bag of rice or sugar, or a large, heavy can. Place the baking dish in the refrigerator for at least 24 hours.
Unwrap the salmon and rinse off the sugar, salt and any loose mint
(some mint will adhere to the surface of the fish).
Smoke the salmon, using indirect heat, for 30 minutes or until
done to your likeness. From medium rare to flaky. Serve hot or chilled.
Serves 2 as an entrée or 4 as an appetizer. From Terry Hixson of Plattsburg, MO.
HELP---HELP---HELP
*Fred Davis of Columbia, SC. is looking wants a recipe for Confederate Baked
beans.
*Mike Gillespie of Leavenworth, KS. Is looking for Truck Stop Potatoes, which
red potatoes, several cheeses, avocado’s, tomatoes, sort of like a baked potato
skin casserole.
*Chris Mason of Princeton, MN. Needs a recipe for a Beefy Cheese Ball.
*Roger Peugeot of Overland Park, KS. Would like a Green Peppercorn Sauce
recipe for grilled steaks.
*Doug Smith of Omaha, NE. would like a recipe for Buttermilk Cookies.
July 23-24, 2011
By Bill and Debby Gage
Beautiful East Park in Mason City, Iowa is always such a welcoming
place for the teams competing in the Up In Smoke BBQ Championship.
The eighth year for this contest was no different, as the 67 teams were
all hoping to be able to enjoy the shaded areas as a
respite from the heat that
was forecast for the weekend. Howard Query and
Ruth Miller some of the
best organizers on the circuit, opened up the cook’s
meeting with a warm welcome….Ruth did not disappoint the teams …and
once again gave her special cheer, which starts
“Up In Smoke” with a jubilant note. Another special touch for this cook’s meeting was the presentation of a Kookers Kare check by Andy Groneman of Smoke on Wheels
BBQ team, to Iowa Senator Amanda Wishman. The check is designated
to go The Community Kitchen of North Iowa.
In Mason City many of the
teams vend on Friday night,
turning the park into a sea
of people! It appears to most
that the WHOLE town turns
out to enjoy this contest. The
contest goers usually take
part in the people’s choice
Chili contest AND a lucky
few get to judge margaritas
and bloody Marys! They came
for the GREAT food that they
could enjoy while listening Endless Summer and Bob Dorr and Blue Band
that entertained on the main stage.
There was only one way to describe the weather this year…HOT ! There
were a few intermittent showers on Friday evening, but they only proved
to be a short annoyance for the teams and the crowd that had come to
enjoy this contest and the awesome food.
Saturday came and we prepared for the 84 judges to appear for the
Judges Meeting…Ruth had the tent set up perfectly-open to catch any
meandering breezes and
fans strategically placed to
help them along. Thanks
goodness, because it was
one of the hottest days of
the year in Iowa!
We started turn- in with
Anything But at 11:30AM.
From there we went on and
did the four meats that
make the contest, Chicken, Pork Ribs, Pork and
Brisket and we ended up
with dessert.
Despite the heat, the judges persevered and all agreed they tasted
some very fine entries. The scores were tallied and naturally, awards followed. Congratulations to all who walked!
Anything But….….McFrankenboo BBQ
Desert……Phat Jack’s
CHICKEN…1st… Rock River BBQ, 2nd…Swine Assassins..3rd….
Wicked Pig
PORK RIBS…1st Monkey’s Uncle
BBQ… 2nd...Shiggin & Grinnin3rd…
Tippy Canoe BBQ Crew
PORK 1st Dry 2 da bone 2nd …Big
T’z Q Crue 3rd …Swine Assassins
BRISKET… 1st Shiggin&Grinnin…
2nd….Smoke On Wheels 3rd….
Lucky’s Q
RESERVE GRAND……Swine Assassins
GRAND CHAMPION….. Big T’zQ
Crue
On behalf of the KCBS Reps, Mark
Simmons, Bill and Debby Gage, we
would like to thank Harold Query,
Ruth Miller and all the FANTASTIC
volunteers for the great contest.
Contest Review
Rochester, MN
The Med-City BBQ and Musicfest!
August 12-13, 2011
By Bill and Debby Gage
How does one describe the heart of a BBQ contest? For the 2nd Annual Med-City BBQ and Musicfest, the explanation would be all about
the contests organizers and volunteers ….From the minute we pull into
Olmsted County Fairgrounds, we
know that the teams and judges
are going to be taken care of…by
some of the most caring people
in BBQ. This team of organizers and volunteers displays their
huge hearts all weekend long….
Whatever is needed-and whenever it is needed…It is done.
Organized by Jamie Lea Wellik,
Craig Anderson and James Bradley the Med-City BBQ was for the benefit of the Rochester Police Athletic League and the Rochester Police
Benevolent Association. Their purpose is to bring programs to “at-risk
youth” in the city. Volunteers from the Rochester Police Department (and
their spouses), Rochester Police Explorers, Wal-Mart and the community
did a spectacular job of supporting
the teams, judges and reps! What
a pleasure it was to work with the
thoughtful and caring officers and
staff of the Rochester Police Department!
Thirty-six teams began arriving
Friday morning. Lots of new teams
were in attendance, ready to go
head to head with some of the most
winning teams in competitive BBQ.
It was great working with them! Friday night, after the cooks’ meeting, a bbq dinner for cooks, judges and
volunteers was served in the judging pavilion, followed by a whiskey tasting and karaoke! A great all around bbq evening with beautiful weather!
By Saturday morning we were ready to go. The cooks were working their
magic and judges from MN, IA,
WI and Manitoba, Canada, began arriving. An early breakfast
was provided to the teams and
muffins and juice served to the
judges. The judging was completed in a spacious and cool
judging area by a full complement of CBJ’s. Music on the
main stage started at 11:30
with Time Machine, the headliner, closing up much later
Saturday evening.
We had a chance to talk with pitmaster Dave Trotter of Cigar B Que,
who was competing with his team for the first time this weekend. When
asked how he felt about the experience, Dave said that it was fun,
but a little overwhelming “if you
are anal retentive”…and a lot of
work. His advice for other first timers would be to “Remember to take
your brisket off when it’s done!”--Wise words to live by!
At 4:00 PM we were ready for
awards….And here is how it turned
out:
Chicken….1st Iowa’s Smoky D’s BBQ……2nd Swine Assassins…..3rd
C R Butts Smoke
Pork Ribs…1st Dry 2 Da Bone…..2nd Lucky’s Q….3rd Iowa’s Smoky
D’s BBQ
Pork…..1st Swine Assassins ….2nd C R Butts Smoke ….3rd Bavarian
BBQ Boys
Brisket….1st Iowa’s Smoky D’s BBQ ….2nd Double D….3rd Lucky’s Q
And…..RESERVE GRAND Iowa’s Smoky D’s BBQ
GRAND CHAMPION WAS…… Swine Assassins
We would like to thank Jamie Lea Wellik, Craig Anderson and James
Bradley for their hard work and care in developing this contest, Randy
Applegren for his unfailing good humor and all of the Med-City BBQ volunteers for their attention and care of the teams.
Judges
Juggernaut
We Want to Hear Your Stories, Judges!
Judges, we want to give you a dedicated corner of the Bullsheet. Please give
us your stories. Tell us about your best contest, or your worst. We want to hear
why you became a judge and why you keep judging. To submit stories or ideas,
contact [email protected] or call the KCBS office at 800-963-5227.
Uh-Oh, Here Comes the
Chicken!
By: Gordon Hubbell
You know the routine for turn-in: Chicken, ribs, pork, brisket. It doesn’t
vary. It’s an order we live by. But, I’ll confess that I always feel a just
little panic when the KCBS rep calls for quiet and the first boxes of the
contest head for the judges’ table. “Here I am again,” I think. “Where
did I leave off?”
That’s when it hits me that I haven’t judged an entry in at least a week,
often longer. What do I want to see and taste? There’s no “warm-up”
for barbeque judges, no exercises – we get to dive in and make decisions
without preliminaries other than the required recording and the oath.
Our minds may be ready, but how do we start?
We know that our judging is not comparative – we don’t judge an entry
based on the last one we tasted or one that we liked last month or last
year, even. We judge to standards of appearance, taste and texture. Each
entry stands by itself. But, what’s a great piece of chicken supposed to
look like? Can I remember that when I’m giving it an appearance score?
Then, the table captain opens the first box of chicken and offers each
judge a view. Suddenly, it all gets very real. I’ve got to figure out what
this stuff will score. Behind every box there’s a cooking contestant that
has poured a mighty effort into the way that box is going to hit my eyes,
my nose, my palate, my teeth, my tongue, and even my fingers. I want to
do a really got job, but I’m starting cold – this is my first call of the day!
In every contest, there seems to be a rhythm that develops after a
while. It’s hard to explain. We get into our judge’s “groove” and it all
comes back. That moment of panic subsides. The brain kicks in. The
routine is the same as it was last time. We get the job done.
I don’t get this edgy feeling when the ribs come out. I don’t get it for
the pork or brisket, either. Only that first box of chicken, kicking off the
day, does it. Maybe that feeling will go away some day and that first box
won’t bother me the way it does now. I hope not. It’s part of the judging
experience, even if it is a little scary.
Contest Review
Lincoln, IL
Good planning, location of competitors makes Up in Smoke a crowd favorite
The downtown square in Lincoln Illinois came alive the last week of
August. The annual Art and Balloon Fest always brings thousands to the
city but this year a sanctioned KCBS event filled the downtown streets
with barbecue enthusiasts, curiosity seekers and people who just love
great food.
In past years, visitors would walk through the square as they visited the
art fair at one park and the craft fair at the other. This year, the KCBS
barbecuers made the crowd slow down and stop and enjoy the sights the
sounds and definitely the smells
that are associated with a KCBS
competition.
Called Up in
Smoke on the
Square, the event
was locally organized by KCBS
competitor Chris
Graue. Being a
competitor gave
Graue a real understanding of what is important to hold a well-organized competition.
Graue said his ten-member staff did a tremendous job helping make sure
everything went well for the competitors as well as the droves of people
who attended the downtown event.
Ron and Mary Cato, the KCBS officials at the event, also had accolades
for the staff citing their friendly helpful manner and how whatever they
needed was handled quickly. The Cato’s said, “If there were an award
given by KCBS as Best Organized Contest of the Year this one would be
right at the top. This committed worked for 18 months to make this
event as success right out of the gate. It was a pleasure to work with this
committee.”
Having the 35 competitors right on the street was a hit with not only
the crowd but the competitors as well.
Tom and Linda Anderson from Springfield, Ill. are Monster Que and
they enjoyed being able to interact with the crowds. “We love being
parked against the curb, so we can cook in the open and talk to people
as they pass by,” Linda remarked. “We’ve had to park side by side before, so you looked like a trailer park. The cooker was in the back and we
couldn’t see anybody. This is very nice -- and clean, too.”
The proximity of the master outdoor
chefs to the streets also allowed many
who walked the square to spend some
time talking to the chefs. More than
one walked away with new knowledge
to take home to improve their own outdoor cooking skills.
Lincoln Mayor Keith Snyder said the
event added something special to an
already special weekend. “We already
had a busy downtown during our annual art and balloon festival, but the addition of “Up in Smoke on the Square”
took things to a whole new exciting level. It was great to have all the competitors and vendors there, filling the air
with the wonderful aroma of barbeque
and interacting with and entertaining
our residents and guests. They were
the perfect complement to everything else we had going on in Lincoln
that weekend. The City of Lincoln cannot wait for Up in Smoke to return
next year - bigger and better!” Mike Wosniak, who has won over 40 grand championships in his career,
enjoyed his time in Lincoln. “This is close to home for us and depending
on our schedule we would enjoy coming back again. The event was really
well organized and everyone did a great job planning the event.”
Gary Duncan, Able Acres who won the pork ribs competition as well
as grand champion laughed and said that he enjoyed having such smart
judges at Up in Smoke. On a more serious note Duncan wanted to say
that Up in Smoke was one of the most well organized first year contests
he has ever attended.
Graue said that intentions are to grow the competition but carefully,
perhaps adding 5 or so additional competitors each year to make sure
things don’t get away from the organizing staff. He also hopes to have the
purse grow from the $8,000 at this year’s event.
Winners of the Kansas City Barbeque Society-sanctioned Up in Smoke
on the Square competition were: chicken -- Bandit BBQ; pork ribs -- Able
Acres, pork shoulder -- Twyford BBQ & Catering, beef brisket --- A Boy
& His BBQ, reserve grand champion -- One2BBQ and grand champion
-- Able Acres. The event was sponsored by a variety of local business that contributed
to the prized fund for 1st through 5th and Reserve Grand Champion and
Grand Champion. The Sponsors were…Lincoln IGA, Graue Chevy Buick
Pontiac Cadillac, State Bank of Lincoln, Stuffed Aria Pizza, Croft Fertilizer, Nikles Chevy Buick, Mid America Advertising, Sysco of Central Illinois, and Lincoln Rotary Club.
Reser’s On the Road….
Rockin’ the American Royal
As the BBQ season winds down, the competition is heating up!
Reser’s is proud to be the official side dish sponsor of the 2011 KCBS
Great American BBQ Tour. We’re also excited to give you a behind the
scenes look at one of the teams competing in the American Royal in
Kansas City. Long time Reser’s employee Tim Marbry and his buddy
Hank Fisher fired up the grills for Big Woody’s BBQ and competed with
the best.
Team Snapshot:
Big Woody’s BBQ
BBQ pro & team most admired:
Jim Turner of Super Swine Sizzlers
Favorite BBQ competitions:
American Royal & Memphis in May
Favorite Reser’s potato salad:
Reser’s Deviled Egg Potato Salad
Goal yet to be achieved: Winning the American Royal Grand Championship
Reser’s very own Tim Marbry sat down with Big Woody’s BBQ team leader,
Hank Fisher to ask him a few questions. Here’s what Hank had to say:
How did you come up with the team name “Big Woody’s BBQ?”
My Dad’s name was Woody, my middle name is Woody and my son’s
name is Woody. I guess you could say it runs in the family.
How many years has your team competed in the American Royal?
As a team, we’ve competed at the American Royal for the past four
years, and loved every minute. Overall, I’ve competed since 1985, hence
our tagline “Rubbing Butts Since 1985.”
What is your favorite aspect of the American Royal?
We enjoy hosting a big Friday night party for our friends.
What drives you to compete?
Winning! It’s all fun and games ‘till Sunday. Then the competition and
excitement kicks in. There’s a real rush from competing against other
great teams.
How did you get started doing competitive BBQ?
I judged Memphis in May for several years and made a lot of great
friends. Jim Turner with Super Swine Sizzlers helped me get started in
1985. I would sit and watch Jim work his magic and I was hooked.
Describe your perfect backyard BBQ.
Lots of friends and family, ribs, Reser’s salads, sweet tea and we’re all
celebrating our American Royal grand championship.
What advice, or lessons learned, would you offer to people interested in
competitive BBQ?
Just go for it. And then practice, practice and practice.
Devilishly
good,
team Big Woody’s
BBQ fuels up on
Reser’s Deviled Egg
Potato Salad
The Contest of Contests
Sam’s Club
By: Norman A Cukras
And Soon There Will Be Just One
The preliminaries of this epoch series of BBQ contests are winding
down. In fact by the time you read this the first stage will be over. Six
hundred teams having competed for their right to display their cooking
prowess in 5 regional contests of which the top scoring 50 teams will
move on to the National’s to be held in Bentonville, Arkansas on the
14th and 15th of this month – October – and the chance of winning the
top prize of $35,000 for the Grand Champion - $15,000 will go to the
Reserve Grand Champion – and
a trophy so big it may replace at
least one of the sous chefs.
This is the Inaugural Sam’s
Club National BBQ Tour event,
being run as KCBS sanctioned
contests – 20 local, 5 regional
and the finals. And I was able to
secure a seat at table #4 in the
judges’ tent at the local contest
held in the Sam’s Club in Orlando – actually Ocoee – Florida
near the end of August. It was like being a witness to history. I’ve been
to many inaugural contests over the years, but somehow this one seemed
a bit more vibrant.
The store manager, Donald Lee, came into our tent to thank us for
coming. He said that the contest, which was not advertised locally, still
generated a lot of excitement for his customers, adding that he was
experiencing an overall increase of
(customer) traffic.
The contest reps were Dave and
Peg Rogers of Kansas. And to add
a bit of dash to the occasion KCBS
Executive Director Carolyn Wells
was also on hand.
“I think the Sam’s Club National
Tour is very exciting”, Carolyn told
me. “It raises the bar for competition barbecue to a new level.”
“As you know, barbecue IS
America’s Cuisine,” she went on to
say. “It is economical and people
are passionate about it as a food group. By hosting this series, Sam’s has
demonstrated that our passion was not misplaced.”
A Good Contest There were a good number of top-notched teams in attendance. Team
C Eliots BBQ was the Grand Champion and team Swine Assassins who
took the Reserve Champion award scored a perfect 180 in brisket – only
the 26th KCBS perfect score so far this year. In my opinion the brisket
category has improved over
the years. There was a time
when I really didn’t look forward to judging the category,
but lately I find that some of
my higher scores go to brisket.
While those of us involved
with the contest were nervously expecting either a repressively hot day intensified
by parking lot asphalt or one
storm-tossed by Hurricane
Irene, neither occurred with
any consequence. The area
was teased by the trailing edges of Irene, but the results were more like tropical breezes. About the
time the judging was wrapping up the rains did come, but they blew
over in time for the awards ceremony, which were moved up to 4:00 pm
instead of the usual 5:00. Just in case.
If it’s October I must be in…
The overall direction of the
Tour is under the capable supervision of Troy Black, the
event’s amicable Series Director. Troy is no stranger to
the BBQ circuit having been
competing for at least the past
dozen years, including four
appearances at the Jack Daniel’s invitational. His team is
Learn2Q. He’s won a series of
state championships, has authored a BBQ cookbook and has appeared on radio and such TV shows
as the Food Network. And he is a perfect match for this job. He’s had,
so to speak, a foot in both organizations: he’s served on the KCBS board
and he’s done radio and TV promotional work for Sam’s Club.
This assignment, however, keeps the Birmingham, Alabama resident
crisscrossing the country: from Arizona to California to Michigan, Wisconsin, Florida and points in between. So far he’s traveled over 20,000
miles in his RV, which prominently displays the Sam’s Club Tour logo,
and countless frequent flyer miles. Understandably he misses his wife
and two children. To help fill the void his RV time is spent in the company
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of Rocco a boxer/mastiff half breed of “Ninety pounds of pure muscle.”
After all anyone who hasn’t, “been home since March” needs someone to
talk to. But he claims, with his signature broad smile, “I’m having a ball.”
Even though he’s on the road, he’s able to keep his BBQ skills honed.
While the intrepid judges are doing their best to select the best candidates, Troy is out in front of his decorated RV putting on pork, brisket
and rib demonstrations for Sam’s Club patrons. These demonstrations are
designed to educate the public in the art of proper BBQ cooking as well as
the correct selection of meats. Troy says that these demonstrations have
boosted the sales of meat and related BBQ products in the stores hosting
the contests.
While the endeavor is apparently “very successful,” no one is willing to
predict whether or not the Sam’s Club Tour event will continue next year
and beyond. That’s up to Sam’s management.
“Will it continue?” Carolyn said. “I sure hope so. It is good for the
Clubs, the public, the teams and judges. And it is truly the first series of
its kind on a national scope.”
And I would cast my vote for a ‘yes’. If it does, I’ll be the first in line to
sign up for a seat in the tent. If not, then I’m happy that I had this chance
to be a part of this near-epic event. My only regret is that I will not be
participating in the Regional or Final contests.
Pacific Northwest
Startin’
the Fire
by George Hensler
Who Are Those Guys?
BBQ Team
How important is time at a
contest?
If you are planning to cook a BBQ contest one of the first and most important aspects is knowing what time it is. This sounds incredibly simple
and in many ways it is, but sometimes in BBQ, as in life itself, the simplest things can be the most important. Let me explain.
When receiving your contest information you will find everything is on
a schedule. A BBQ contest generally speaking is about a 30-35 hour operation. While this sounds like a huge block of time and in many ways it
is, you will find that your time on site will fly by in a hurry and punctuality
is paramount.
You will be told when to arrive, when to have your meats inspected,
when to arrive at the cooks meeting and when the awards will be held.
You will also be informed of the most important aspect of the contest,
what time are the products due to the judges table. In a typical KCBS
contest chicken is due at 12:00, ribs
12:30, pork 1:00 and brisket at 1:30.
While this is generally the case, it is
even a good idea for the more experienced teams to pay attention and verify the turn-in times at each and every
event in order to avoid a possible DQ.
The window for legally submitting
your finished product to the judges for
their consideration is 10 minutes, 5
minutes before and 5 minutes after the
appointed time. Most contest reps will
have the official contest clock present
at the cooks meeting for teams to synchronize their watches. Many reps will
also visit your site on Saturday morning with the official clock to give teams
another chance to get it right.
In today’s world of atomic clocks, cell phones and computers synchronized time is pretty much the rule, but you would be surprised how the
time of day can differ, even between cell phone carriers. It is important
to make sure you are in sync with the contest clock. It is a good idea to
purchase an inexpensive digital clock to be displayed somewhere on your
site so at a glance everyone is aware of the time of day.
It is also a good idea for teams to consider their location in relation to
the judges table. If we are located any distance at all from the turn-in
area, we will time a walk from our site to the table early Saturday morning
and add that time in when determining the absolute last minute we have
to depart with our box.
Another consideration for teams, especially those that have any distance to travel, is the crowd size. If large crowds are expected during
turn-ins, some teams will send a blocker or two along with their box runner. These folks can serve a dual purpose, one and most importantly, they
will help part the seas to assure the box is not delayed in its arrival at its
final destination.
The second purpose the additional box personnel can serve to assure
no one bumps into or otherwise collides with the person carrying the most
precious cargo, your contest submission. You would be surprised how
many people are wondering around a contest venue without a clue as to
what is going on and when. Some have even had more than a few drinks.
Having someone clear the way and protect your box while it makes its way
to the judges is something you do not want to overlook, especially if you
are in a bit of a time crunch.
It is generally explained at the cooks meeting, particularly in contests
where there are a large number of teams, if you are in line to drop your
box when the time expires, you are good. My advice here would be to do
everything possible to avoid putting yourself anywhere near the closing
minute.
Too much time, money and effort goes into cooking a contest for you
to shoot yourself in the foot with a late turn-in. Boxes delivered after the
window closes are not presented to the judges and are returned to the
team, this is not a position you want to find yourself. It has happened to
some of the best teams on the circuit, with a little planning, preparation
and foresight it won’t happen to you.
P
N
W
by Bob Lyon
Newbies Win Again at
Whistler
For the third year in a row, a relatively new barbecue team became
the grand champion at the Whistler, B.C,. Canadian Championships July
30,31. J.D. and Rhana McGee, Wine Country Q from Duvall, WA, won
not only the barbecue contest but also the Cork & Pork Napa Wine County tour sponsored by Ravenswood Zinfandel. Although they’re a recent
addition to the Pacific Northwest circuit, they’ve had a splendid 2011
with wins at both Langley, B.C., and the Portland Rose Festival. They
took first-place brisket and a top-six place in pork and ribs, with an overall score 10 points ahead of the reserve champion.
Well Seasoned from Langley, B.C., was the reserve champion, surviving
a four-way tie with the tie breakers. Diva Q, last year’s reserve champion,
snagged first-place pork. The judges here must have thought it as good
as what she turned in at the Clarksburg, Ontario, event July 8, a contest
she won handily, Smokies BBQ took first-place chicken and C-Dubs firstplace ribs. 43 teams entered the barbecue contest plus Cork and Pork.
Some of the regular local winners from the past didn’t do so well this
year. BBQ Bob and the Eh Team finished 11th overall with 10th place
ribs being their top. Dave McKay, Bad Ass BBQ, just missed a spot in
brisket with a 7th place. They received their rewards, howeve,r in two
other popular contests. Bob Haselbech won the Anything Goes followed
closely by Dave McKay. Dave won best burger which will appear on
Dusty’s menu during winter ski season, replacing BBQ Bob’s from last
year. Bob really enjoyed having his restaurant burger on Dusty’s menu.
The chili winner was Lynne Brokaw, one of Dusty’s 2002 originals who
hasn’t missed a contest since.
Dusty’s BBQ is celebrating its 10h year of Canadian Championship
competition, having inherited it from the late David Veljacic, who put it
on in New Westminster for nine years previously. Dusty’s couldn’t get
started the first year because of construction in the best location and the
number of bears in the vicinity. You might say the winners in 2001 were
Smoky the Bear and Yogi Bear.
My viewing area for the contest was at Dusty’s Backside, an area where
the hog described in the last issue was prepped. All winners’ photos
were taken by Jessica Erickson, daughter of hog cook Jim and now a
senior at the University of Puget Sound in Tacoma. She will also be
representing me at the Puyallup Fair on Wednesday, 9/14, giving away
pulled pork and brisket sandwiches in the Pavilion from 3:30 until 5 PM,
an event I’ve put in the Bull Sheet in past years. All the meat comes
from Pete’s BBQ at the Fair and Brank’s BBQ in Sumner. I’m recovering
from a sciatica attack and the resulting spinal surgery. I’ve graduated
from a wheel chair to a cane, but I’m not quite ready for a trip from fair
grounds parking to the Pavilion and standing up for that length of time.
Jessica took my place at the Paul Kirk class at Brank’s in April, including
photos and articles. She’s been an annual Bull Sheet contributor since
her junior year in high school.
Wine Country BBQ,
Grand Champions
Diva Q takes first-place
pork
BBQ Bob prepared
the tastiest Anything
Butt.
NICK FIERSTOS
LOUISVILLE, CO
october
DOUG FISHER
LITTLETON, CO
DAN FRANCIS
ARVADA, CO
MICHAEL G HANNAN
PIG N PIT
BROOMFIELD, CO
New Members
Alaska
LORI BODWELL
BIG DOG BBQ
FAIRBANKS, AK
JEFF DECKARD
TEAM TURNIN-NBURNIN AK
NORTH POLE, AK
MICHELE “SHELLY”
DECKARD
TEAM TURNIN-NBURNIN AK
NORTH POLE, AK
WILLIAM E GIBSON
FAIRBANKS, AK
GENE GUSTAFSON
FAIRBANKS, AK
TARRY SCHUSTER
SQUEAL-ON-U-BBQ
NENANA, AK
Alabama
SCOTT LEGRAND
PULLIN DA BONE
LAKE HAVASU CITY, AZ
NICHOLAS MIRITELLO
RANCH 13 BBQ
GILBERT, AZ
RAUL MORALES
FIRE AND DESIRE
GLENDALE, AZ
RONALD STUHLBERG
PULLIN DA BONE
LAKE HAVASU CITY, AZ
california
MIKE ADAMS
INHALE BBQ
LOS ALAMITOS, CA
MATTHEW BADER
BAKERSFIELD, CA
STEVE BARSANTI
ROCKIN B BBQ
COMPANY
MORGAN HILL, CA
STEVE COX
HILLBILLY ROASTERS
RED BAY, AL
BILL BRANDOM
YORBA LINDA, CA
CASEY GILL
TRUSSVILLE, AL
STEF DONEV
BAKERSFIELD, CA
LINDA KAYLOR
ANNISTON, AL
Arkansas
MICHELLE MUNCIE
JR AND MICHELLE
HORSESHOE BEND, AR
CHRIS NEWMAN
JONESBORO, AR
JOHN PHILLIPS
SLOPPY JOHNS BBQ
MARIOM, AR
RALPH E. POYNOR
HARRISBURG, AR
JERRY SMITH
FOWL SMOKIN’ SWINE
CONWAY, AR
JESS WILSON
JR AND MICHELLE
HORSESHOE BEND, AR
arizona
MARK BENAVIDES
MY TWO BOYS BBQ
GILBERT, AZ
SALLY EAZOR
MESA, AZ
RANDY HANKS
PRESCOTT VALLEY, AZ
RALPH DOUGLAS
RICK’S SECRET SPOT
TEAM
CAPISTRANO BEACH, CA
RICHARD DROESE
FOLSOM, CA
CHRIS DUSHANE
VISALIA, CA
ERIC ENGBRECHT
HANFORD, CA
CLEVE GEDDES
SACRAMENTO, CA
RON IWAMIYA
SAN DIEGO, CA
RAY JACKSON
RIVER PITMASTER
ALLIANCE
SACRAMENTO, CA
MERLE MAYFIELD
THE RIB DOCTOR
MURRIETA, CA
ROBERT MAYFIELD
THE RIB DOCTOR
MURRIETA, CA
JEFF RIVO
WALNUT, CA
ROBERT SMOLKE
LODI, CA
CHARLES TAFT
SWEETMEATS
HUNTINGTON BEACH,
CA
DON TAFT
SWEETMEATS
HUNTINGTON BEACH,
CA
WILLIAM WILSON
RIVERSIDE, CA
KIMBERLY WORLEY
COCONUTS & QUE
NEWARK, CA
colorado
RICHARD BOWEN
FEDERAL HEIGHTS, CO
ROGER BOWLBY
MEAT AND BONES
BARBEQUE
LOVELAND, CO
DARIN BUTTERFIELD
PARKER, CO
RICHARD JIMENEZ
RIALTO, CA
NATHAN CHOQUETTE
TOMMY’S BODACIOUS
BBQ
LITTLETON, CO
DALTON KARR
RIVERSIDE, CA
CHARLES CRAWFORD
GRAND JUNCTION, CO
HUGH KISSICK
BRAWLEY, CA
DAN FAHRNEY
LAKEWOOD, CO
JAMES LUKAS
HUNTINGTON BEACH,
CA
JOE FENN
LITTLETON, CO
JASON BISHOP
TENACIOUS Q
BUFORD, GA
CHUCK JACKSON
CASTLE ROCK, CO
MATT JAMISON
WESTMINSTER, CO
MARK BRYNGELSON
WASHINGTON, GA
KATHY JOHNSON
ENGLEWOOD, CO
BUDDY COBB
MARIETTA, GA
SHERRY MCCARTNEY
JOE LAMB
HOGHOUND BARBEQUE
FRISCO, CO
SAN CLEMENTE, CA
JOE PEREZ
HEAVY DUTY’S PASS
THE SMOKE BBQ
SAN DIEGO, CA
CHIP BARRON
A SOUTHERN AFFAIR
NORCROSS, GA
DANNY BOES
DB QUE
ACWORTH, GA
JIM MCCARTNEY
HOGHOUND BARBEQUE
TONY KALYK
SAN CLEMENTE, CA
TELLURIDE, CO
CHRIS MUNSON
SUNNYVALE, CA
TAMMY BANKS
BIG J” AND THE BUTTS”
WAYNESBORO, GA
JAMIE NAGEL
FT. COLLINS, CO
MARK A NOVAK
KEYSTONE, CO
KIM PURDY
LOST WEEKEND GRILL
ARVADA, CO
RON WOLFE
AURORA, CO
florida
BILL BASSETT
ST. GEORGE ISLAND, FL
SHAWN BURKS
PIG OUT BARBECUE
PACE, FL
JIM JENNESKENS
VANDAL’S BBQ
LARGO, FL
FRED LAUER
GRUMPITO’S BBQ
WINDERMERE, FL
RON STEVENS
SUNRISE BBQ COOKERS
CLEWISTON, FL
RUSS SYLVESTER
SECOND STAR BBQ
MELBOURNE, FL
CONNIE WASHAM
OVIEDO, FL
GARY WASHAM
OVIEDO, FL
georgia
JASON ADAMS
BOLINGBROKE, GA
LASH S. ASKEW
VIDALIA, GA
STEVE ASKEW
VIDALIA, GA
JAMES BANKS
BIG J” AND THE BUTTS”
WAYNESBORO, GA
CHRISTINA COCHRAN
MARIETTA, GA
BRIAN ELY
HOOK N” BULLET BBQ &
SOCIAL CLUB”
LINCOLNTON, GA
GW WILLIFORD
NAW DA BONE
LYONS, GA
hawaii
ADAM TRIPSES
WAHIAWA, HI
KEOLA YASSO
SMOKIN BONEZ
KAUNAKAKAI, HI
iowa
JOSEPH DUCKERT
BLACK DOG BBQ IA
MASON CITY, IA
JIM EVILSIZER
SMOKEN JIMS MOBILE
MADNESS
SPRAGUEVILLE, IA
SETH GROTE
QUICK BUCK HOG GO.
COUNCIL BLUFFS, IA
BETH KLIPPING
DUBUQUE, IA
CHERYL FOLKNER
SMOKIN HOSS
CUMMING, GA
DAN KOENCK
FLARESIDE BBQ
LAURENS, IA
LARRY GEOGHAGAN
VALDOSTA, GA
BRAD PARKS
DUBUQUE, IA
WAYNE GUYER
TARRYTOWN, GA
ERIC RODGERS
QUICK BUCK HOG CO.
UNDERWOOD, IA
KEN HACKETT
HAPPY HOG COOKERS
POWDER SPRINGS, GA
JAMES SALLEE
MASON CITY, IA
VICKIE HACKETT
HAPPY HOG COOKERS
POWDER SPRINGS, GA
DAVID HOLCOMBE
WOODSTOCK, GA
BRAD HOOKS
THIS PIG’S POKIN
SAWINSBORO, GA
MEHARI KASSA
ATLANTA, GA
BOBBY KIRKLAND
APPLING, GA
SUSAN KIRKLAND
APPLING, GA
JOHN KOON
SOPERTON, GA
BRUCE RUNYAN
SUBLIME SMOKE BBQ
SNELLVILLE, GA
KEITH S. SMITH
DUDLEY, GA
W. JACK SMITH
GAINESVILLE, GA
BEVERLY TOOLE
LYONS, GA
IVY TOOLE
LYONS, GA
TRENT WILLIAMS
THIS PIG’S POKIN
LYONS, GA
LEONA SALLEE
MASON CITY, IA
BOYD WHITE
INTIMIDATOR BBQ
BLOOMFIELD, IA
illinois
JIM BARBOUR
ELMWOOD PARK, IL
DANIEL “JOSH”
BOVINETTE
BBQ SAUCE WORKS
BELLEVILLE, IL
THOMAS DOMENZ
SCHAUMBURG, IL
OPAL FREEMAN
CHICAGO, IL
JEFFERY JACHNA
NEW LENOX, IL
KEN KOLMAN
KEN’S BURNT ENDS
HAINESVILLE, IL
MARK MILLER
217 BAR BA CHOO
EXPRESS AND TASTE
OF 217
ROODHOUSE, IL
KRIS PRIEBE
FOWLER, IL
JOE ROGEL
SMOKN JOES
FIREHOUSE BBQ
SPRING VALLEY, IL
New Members…
Continued
from
MATTHEW SPROULS
CHAMPAIGN, IL
MELISSA SPROULS
MOTLEY QUE CREW
CHAMPAIGN, IL
ROBERT STAIRS
BIG MUDDY BOYS BBQ
SESSER, IL
STEVE STEINER
MURPHYSBORO, IL
HELEN STUDT
MURPHYSBORO, IL
PAUL TRACY
PORK BUTT PIRATES
QUINCY, IL
DAVID WERNER
DIESEL FUEL BARBEQUE
TEAM
FOX RIVER GROVE, IL
ANDREW WIEGAND
SECOND CITY SMOKERS
CHICAGO, IL
JOE WOODEL
HUSKY HOG
CHICAGO, IL
Indiana
GREGG BEDINGHAUS
TRIPLE G SMOKEHAUS
BBQ
DILLSBORO, IN
RENEE BEDINGHAUS
TRIPLE G SMOKEHAUS
BBQ
DILLSBORO, IN
DAVID FOY
DYER, IN
KIMBERLEE FOY
DYER, IN
JOHN R MERCER
SMOKIN OP’S
BUNKER HILL, IN
JOHN MERKLEY
THE RMFC
JASPER, IN
JAN RICHMAN
ROOSTERS SMOKIN’
BUTTS
DALEVILLE, IN
kansas
JIM ANDERSON
PRAIRIE VILLAGE, KS
MIKE BOHN
DR. BONES BBQ &
CATERING
ESKRIDGE, KS
GAYLE BURNS
BLUE BUCKET BBQ
TOPEKA, KS
MIKE FLANAGAN
SMOKEY AND THE MEAT
BANDITS
ROELAND PARK, KS
Previous Page
BILL JOHNSON
WICHITA, KS
CHAD TURNBULL
LA PLACE, LA
STEVEN LANINGA
ROCKFORD, MI
STEVEN DOLSON
BLUE SPRINGS, MO
CHARLES TURNBULL
LA PLACE, LA
SUSAN LANINGA
ROCKFORD, MI
ROBERT EVANS
BLACKSMITH BOBBY’S
BBQ
LIBERTY, MO
massachusetts
RODNEY KENDALL
KANSAS CITY, KS
ARUNAS KLEINAS
MARSTONS MILLS, MA
JEREMY MALLIN
SHAWNEE, KS
ADAM WEST
WAYLAND, MA
JAMES MCKERNAN
II.II.XVII
OLATHE, KS
ROB BURGEE
LOTHIAN, MD
MITCH PETERSON
THE COMMODORE’S
OLATHE, KS
KATE WEBB
BLACK DOG BBQ
LEAWOOD, KS
kentucky
PHIL FIALKOWSKI
LOUISVILLE, KY
ROYCE LAWRENCE
TRUSMOKING BBQ
LOUISVILLE, KY
RICHARD NEST
BARDSTOWN, KY
BLANDON TOOMBS
BEST RACK AROUND
CARROLLTON, KY
louisiana
DAVID AMACKER
NEW ORLEANS, LA
BOBBY JEDELE
KREWE OF BOBBY-Q
MANDEVILLE, LA
DAVID MCCONATHY
MAC’S HOLY SMOKED
MEATS
ANACOCO, LA
TERESA MCCONATHY
MAC’S HOLY SMOKED
MEATS
ANACOCO, LA
GEORGE ROBINSON
LA PLACE, LA
CHRYSTAL OATES
SMOKEY OATES BBQ
PRINCE FREDERICK, MD
RICHARD OATES
SMOKEY OATES BBQ
PRINCE FREDERICK, MD
SHEILA SIMONTON
TOM’S SMOKIN’ GOOD
TIMES BBQ
BALTIMORE, MD
TOM SIMONTON
TOM’S SMOKIN’ GOOD
TIMES BBQ
BALTIMORE, MD
ROBERT STRANSKY
JESSUP, MD
KEITH TREMEL
FAT MAXINE’S BBQ
EDGEWATER, MD
Maine
KEVIN CLARK
ELIOT, ME
TIMOTHY A.
MCGONAGLE
RUB THE GRUB
GRAND BLANC, MI
TIMOTHY B.
MCGONAGLE
RUB THE GRUB
GRAND BLANC, MI
RUSTY MORNINGSTAR
WHITEHALL, MI
JOHN NIDIFFER
THE BAR-B-QTIONERS
CARLETON, MI
ERIC SASSAK
WOLVERINE BROS. BBQ
CLAWSON, MI
MARK SASSAK
WOLVERINE BROS. BBQ
CLAWSON, MI
JUAN VAZQUEZ
KACKIES QUE
THREE RIVERS, MI
minnesota
JIM DRIGANS
DIGGERS PIGGERS
SAINT PAUL PARK, MN
BRAD RUNIA
BIG STONE BRISKETEERS
BALATON, MN
missouri
MELISSA COTE
ELIOT, ME
PAUL APPLING
COLUMBIA, MO
GARY LAPLANT
WATERVILLE, ME
ELIZABETH BUCKLES
BUCKY’S BADASS BBQ
SAINT JOSEPH, MO
michigan
BILLY CARPENTER
THE BAR-B-QTIONERS
WESTLAND, MI
TINA GENDRON
BOBBY G’S
PENTWATER, MI
KEVIN DAVIS
AMERICAN
SMOKEHOUSE
DUENWEG, MO
JAMES DEGEARE
GLADSTONE, MO
BILL GRENKO
LOCK, STOCK AND TWO
SMOKIN’ BARRELS
BBQ TEAM
WILDWOOD, MO
KAY JEFFRIES
BLUE SPRINGS, MO
JOEL MARTIN
KANSAS CITY, MO
HUGH MCKAY
JEFFERSON CITY, MO
JUDI MORITZ
KANSAS CITY, MO
TODD PITTMAN
SMOKIN’ FRYPIT
SAINT PETERS, MO
PARU RAYUDU
KANSAS CITY, MO
STEVE ROHLMAN
MARIONVILLE, MO
BRENT SAILS
KANSAS CITY, MO
COREY SMITH
PACIFIC, MO
KYLE THEOBALD
HEARTS ON FIRE
SPRINGFIELD, MO
mississippi
GARY TESTON
THE KOKOMO Q
KOKOMO, MS
ZACHARY VAUGHN
PETAL, MS
montana
JAMES WILLITS
FORT BENTON, MT
north carolina
GORDON GAMBLE
CHUBBYS
BBQ&CATERING
MONROE, NC
JEFF HALE
HICKORY, NC
UPTOWN LEXINGTON
LEXINGTON, NC
north dakota
PATRICK FARHA
ZWOLLE Q
FARGO, ND
nebraska
JUSTIN CADWELL
BIG SEXY BBQ
OMAHA, NE
DOUG STAVE
SINGE BARREL BBQ NE
OMAHA, NE
new Jersey
ERIC HUFF
PENNSVILLE, NJ
JEFF MEYER
THE GRATEFUL
SMOKERS
WARREN, NJ
NORA PHELPS
CLEMENTON, NJ
TERESA BLAKE
PE LITTLE THRIGS
NETTLETON, MS
ROGER PHELPS
CLEMENTON, NJ
PAUL JENNINGS
GULFFPORT, MS
ED RAS
MILLSTONE TWP, NJ
BELINDA TESTON
THE KOKOMO Q
KOKOMO, MS
new mexico
JOSEPH LANDMAN
CORRALES, NM
New Members…
Continued
from
Nevada
CHANDLER BRASS
HENDERSON, NV
RONNIE CURTIS
MESQUITE, NV
DAVID ELLIS
LAS VEGAS, NV
JOJO ELLIS
LAS VEGAS, NV
RANDY FAULK
LAS VEGAS, NV
KELLY FOX
BOULDER CITY, NV
CARISSA KRUSE
HENDERSON, NV
KATHY LYNN
LAS VEGAS, NV
GREG OKEEFE
LAS VEGAS, NV
DAVID OSTROW
LAS VEGAS, NV
ERIKA SCIASCIA
NORTH LAS VEGAS, NV
RICK SCIASCIA
NORTH LAS VEGAS, NV
TRACI STEWART
LAS VEGAS, NV
New York
KEVIN CARROLL
STATEN ISLAND, NY
SHAWNY CARROLL
STATEN ISLAND, NY
Previous Page
JASON PHILLIPS
HOLY PIT COOKING
TEAM
WEST JEFFERSON, OH
MICHAEL REPPUCCI
BULLY’S BBQ
NORTH RIDGEVILLE, OH
MARK VANHOOSE
CABLE, OH
oklahoma
STEVE BARRETT
BACKDRAFT BBQ
OKLAHOMA
STILLWATER, OK
BRAD BEARD
DADDY BRADS MEAT
SHACK
PIEDMONT, OK
AARON CHESTER
LAST PLACE BBQ, OK
PIEDMONT, OK
MIKE HANCOCK
BACKDRAFT BBQ
OKLAHOMA
MEDFORD, OK
CHRIS NEWMAN
GLENPOOL, OK
ROBERT PAYNE
HOGS ON THE SAUCE
YUKON, OK
WHITNEY PRATT
BROKEN BOW, OK
oregon
MICHAEL DEHART
BUFFALO, NY
KEVIN DOWLING
MARCY, NY
TERRY ONEIL
BORING, OR
PAUL HUTCHINSON
BIG HUTCH’S BBQ
MARILLA, NY
WILLIAM WILLE
BILLS BBQERS”
HUNTINGTON, NY
Ohio
CLIFF BROCKMAN
STRONGSVILLE, OH
CHET HASLEY
SPITIT WORLD SMOKE
SHACK
MARIETTA, OH
SCOTT KUHL
MILAN, OH
TIMOTHY MCMAHON
SPITTIN’ FEATHERS BBQ
POLAND, OH
PEGGE CULBERTSON
GREENWOOD, SC
JOHN H DUGUE
BLUFFTON, SC
LEE GREER
SOUTHERN OAKS BBQ &
CATERING
SPARTANBURG, SC
SHAWN SURBER
JIM HARMON
HIGH ON THE HOG (OH) SUMMERVILLE, SC
LEESBURG, OH
JOHN BAGORIO
DA FAT BOYZ BBQ
GRESHAM, OR
STEVE FOSTER
SMOKE & FIRE BBQ
HORNELL, NY
south carolina COLIN CLASEN
pennsylvania
KYLE COCHRAN
PIGS ON THE WING
LANCASTER, PA
DAVID GRAHAM
BELLEFONTE, PA
KATHI PRATT
THE BITE ME BBQ
COMPANY
MAINESBURG, PA
MONTE PRATT
THE BITE ME BBQ
COMPANY
MAINESBURG, PA
ERIC ROHRBAUGH
SWINE BROS. BBQ
GIBSONIA, PA
JAY SAVARESE
BESSIE MAY
PIGGLESWORTH
SMOKE JOINT
DREXEL HILL, PA
SONNY HUNTLEY
HILTON HEAD, SC
JALON JACKSON
HANAHAN, SC
FRISCO, TX
NIKOLAUS K.L.
FEHRENBACH
GARLAND, TX
BEVERLY GRIFFITH
BEDFORD, TX
GARY HALL
MARTINIQUE COOKERS
HOUSTON, TX
GREG HAMPTON
FORT WORTH, TX
KENNETH HARRIS
ARLINGTON, TX
TONY LOWDER
SUMMERVILLE, SC
DEB HAUSMAN
CLOUDSMOKER
FLOWER MOUND, TX
JOHN A. SMARTT
AIKEN, SC
RICH HOLMER
PLANO, TX
GREG WYNN
HILTON HEAD ISLAND,
SC
LARRY JONES
COPPELL, TX
tennessee
JOSH GUNN
GUNN SMOKE
SPRINGFIELD, TN
DAVID LOOKADOO
VICTORY LANE BBQ
LAKELAND, TN
RONNIE MANSFIELD
JAKE’S OLE #49 BBQ
MILLINGTON, TN
MICHAEL MARTIN
FLIPPY’S SMOKIN BBQ
CHATTANOOGA, TN
Texas
MICHAEL ASPER
FT. WORTH, TX
MIKE BASS
GRAPEVINE, TX
BROOKE LEACH
MURPHY, TX
BRYCE LEACH
MURPHY, TX
LEE LOWERY
PALMER, TX
KYLE MAYS
KELLER, TX
BOB MCKINNON
DECATUR, TX
TERRI MCKINNON
DECATUR, TX
DAVID MILLER
BEDFORD, TX
JEFF “JAKE” MILLER
GRANBURY, TX
DOUG REBER
KELLER, TX
JERRY RIGGS
DAYTON, TX
MELISSA RUSSELL
HENDERSON, TX
ROY SAVAGE
BEDFORD, TX
REED WEST
BEDFORD, TX
STEPHEN WILSON
FT. WORTH, TX
utah
SHELBY FLEWALLEN
PROVO, UT
COREY HURD
PROVO, UT
DEREK PETERSON
SANDY, UT
PAM SIMONS
ST. GEORGE, UT
virginia
JOE BAKER
FLYING PIGS
FALLS CHURCH, VA
THOMAS BRODOWSKI
ALEXANDRIA, VA
BILL BYRUM
NEWPORT NEWS, VA
SANDRA BYRUM
NEWPORT NEWS, VA
JEREMIAH CARROLL
RESTON, VA
LUCAS DARNELL
BRISTOW, VA
DAVID DEHAVEN
LEESBURG, VA
DENNIS MOORE
DALLAS, TX
CHARLES EVELYN
609 Q CREW
NEW KENT, VA
MICHAEL BAYLIE
GUNTER, TX
DAVID NUNLEY
BEAR BONEZ BBQ
AUSTIN, TX
MARK HOLLAND
BIG DADDY’S BBQ VA
CHESAPEAKE, VA
KENDRICK BENTON
DALLAS, TX
GENE PAMPELL
HOUSTON, TX
RICK BLOUNT
HOUSTON, TX
MICHELLE PARISH
COLLEYVILLE, TX
KEVIN MICHAELS
POWERPIG BBQ
STERLING, VA
JOAN BRAKE
GEORGETOWN, TX
RICK POWELL
BEDFORD, TX
CATHRYN BRYANT
NO BUTTS ABOUT IT
GEORGETOWN, TX
TERRY PRATER
DRIPPING SPRINGS, TX
CHERYL BAYLIE
CUNTER, TX
KAREN BRYANT
NO BUTTS ABOUT IT
GEORGETOWN, TX
RAY CHAMPNEY
BEDFORD, TX
GEORGE CLARK
CLEVELAND, TX
JO ANN CLARK
CLEVELAND, TX
DENISE RANGEL
FT. WORTH, TX
CLAUDIA RAY
OUTLAW RAYS
BARBEQUE
CROSBY, TX
DENNIS RAY
OUTLAW RAYS
BARBEQUE
CROSBY, TX
THOMAS PICKETT
CENTERVILLE, VA
CHRIS RICE
SUFFOLK, VA
DAMON VITALE
FAIRFAX, VA
vermont
JEREMY CRAMER
FAIRLEE, VT
DAVID HAMMOND
CIDER BOYS BBQ
HARTFORD, VT
wisconsin
JOYANN BENZ
SAUKVILLE, WI
DAN PRILL
SMOKIN’ CHEZHEAD
FIREHAUS
MARKESAN, WI
ARLENE TOBIN
ROCK SPRINGS, WI
JEFF TOBIN
ROCK SPRINGS, WI
wyoming
CURT BLOUNT
COWBOY RIBS & BUTTS
BBQ
DOUGLAS, WY
international
JEFFREY MCCLOY
BELMONT, NS
DAVID MERLANO
SANDY LAKE, ON
WHEELS ‘N’ SQUEELS BBQ
CHALLENGE
STATE CHAMPIONSHIP (74 TEAMS)
OLATHE, KS
STARTS: 08/05/2011
ENDS: 08/06/2011
GRAND CHAMPION:
SWINE ASSASSINS
RESERVE CHAMPION:
PELLET ENVY
OVERALL:
1. SWINE ASSASSINS - 677.1426
2. PELLET ENVY - 674.8570
3. SLAUGHTERHOUSE FIVE 669.7140
4. THESLABS.COM - 665.7140
5. OLD STYLE BBQ - 663.4284
CHICKEN:
1. NICKLE BOYS BBQ - 174.8572
3. CRAMERQUE - 173.7144
4. THIS IS HOW WE QUE IT 173.1428
5. THAT’S ALL SMOKES - 172.0000
RIBS:
3. FUNNY FARM BBQ - 177.1428
4. SMOKIN HOGS BBQ - 175.4286
PORK:
1. THESLABS.COM - 173.7144
2. RUB ME TENDER, RUB ME SW 169.7144
3. PARK AVENUE PORK - 169.7142
4. J&L BBQ - 167.4284
5. CRAMERQUE - 166.8574
BRISKET:
1. STEER CRAZY BBQ - 178.2858
2. KC SMOKE DAWGS - 175.4286
4. SLAUGHTERHOUSE FIVE 173.1428
5. LOVE 2 Q - 171.4286
TASTE OF COUNTRY BBQ
NATIONALS
BUFFALO, NY (17 TEAMS)
STARTS: 08/05/2011
ENDS: 08/06/2011
GRAND CHAMPION:
DOGHOUSE WILLIE’S COMP BBQ
RESERVE CHAMPION:
BUFFALO MEATHEADS
OVERALL:
1. DOGHOUSE WILLIE’S COMP BBQ
- 675.9994
2. BUFFALO MEATHEADS - 667.9996
3. GOOD SMOKE BBQ - 666.2852
4. PONDEROSA BBQ - 663.9994
5. DIVA Q - 658.8574
CHICKEN:
- 176.0000
3. DIVA Q - 173.1430
5. THE 5TH ARTERY - 171.9998
RIBS:
- 175.4284
5. FLORIDA SKIN AND BONES 167.4288
PORK:
1. DIVA Q - 169.1428
- 167.4286
3. FLORIDA SKIN AND BONES 166.2856
4. TOO SAUCED TO PORK - 162.8570
BRISKET:
2. REGAL BBQ - 168.0000
3. THE 5TH ARTERY - 163.4286
4. HOLY SMOKES - 162.8570
5. BIG BELLY BAR-BE QUE 161.7144
BATTLE OF THE BBQ BRETHRENSMOKIN’ AT THE MAPLES
MANORSVILLE, NY
STARTS: 08/06/2011
ENDS: 08/07/2011
GRAND CHAMPION: IQUE
RESERVE CHAMPION: SWAMP PIT
PORK:
1. MEAN GENE’S GRILLING TEA 177.7142
2. BUB-BA-Q - 176.0000
3. P&C SMOKE-A-HOLICS - 174.2858
4. BIG BAD WOLF BBQ - 174.2856
5. PICKIN’ PORKERS - 173.1428
BRISKET:
1. BIG MO FROM AHO - 177.7144
2. UNCLE CHETS - 177.7142
3. SMOKE THIS - 176.0002
4. SWAMP BOYS - 174.2856
5. TARHEEL SMOKERS - 174.2856
SAM’S CLUB BBQ COMPETITION
(REGIONAL)
INDIANAPOLIS, IN (30 TEAMS)
OVERALL:
1. IQUE - 659.4284
2. SWAMP PIT - 651.4282
3. FAT GUYS IN A LITTLESMOK 650.2856
4. JACKED UP - 636.5712
5. ZBQ - 634.8574
STARTS: 08/12/2011
ENDS: 08/13/2011
CHICKEN:
1. EARLY MORNIN’ SMOKIN’ 174.8572
2. IQUE - 170.8572
3. SWAMP PIT - 167.4284
4. MA’S QUE CREW - 166.2858
5. GOTHAM CITY GRILLERS 165.1430
OVERALL:
1. FOWL BUTT BBQ - 684.5714
2. ABLE ACRES BBQ - 681.1430
3. SHIGS IN PIT - 674.8572
4. SHIGGIN & GRINNIN - 673.1426
5. TRUEBUD BBQ - 672.5710
RIBS:
1. GRIM REAPER SMOKERS 168.5714
2. SWAMP PIT - 168.0002
3. SMOKIN IN DA EYE - 164.5716
4. YABBA DABBA QUE! - 163.4288
5. RXCELLENTQ - 163.4284
PORK:
1. TNT DYNAMITE BBQ - 168.5714
2. BLAZIN BUTTS - 167.4286
3. ZBQ - 166.8574
4. JACKED UP - 165.7142
5. IQUE - 165.7142
BRISKET:
1. IQUE - 170.8570
2. FAT GUYS IN A LITTLESMOK 165.7144
3. JACKED UP - 165.7142
4. MA’S QUE CREW - 164.5716
5. FIRE & SPICE - 163.4286
MOUNTAIN HIGH BBQ & MUSIC
FESTIVAL
FRANKLIN, NC
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION: THE SMOKEHOUSE MAFIA
RESERVE CHAMPION: SWAMP
BOYS
OVERALL:
1. THE SMOKEHOUSE MAFIA 686.8572
2. SWAMP BOYS - 686.8566
3. MIDNIGHT BURN - 679.4282
4. SMOKE THIS - 677.7142
5. UNCLE CHETS - 677.7140
CHICKEN:
1. BIG MO FROM AHO - 176.0002
2. PACK-A-SMOKES - 175.4286
3. WOOD-N-PIG SMOKERS 173.1430
4. GB’S BBQ - 172.0000
RIBS:
2. BUB-BA-Q - 174.8572
3. THE SMOKEHOUSE MAFIA 173.1428
4. HOT WACHULA’S - 171.4284
5. JIGGY PIGGY - 170.8572
GRAND CHAMPION:
FOWL BUTT BBQ
RESERVE CHAMPION:
ABLE ACRES BBQ
RIBS:
1. SMOKE ON THIS - 177.7144
2. SWIGGIN’ PIG - 176.5714
3. TEAM ALLEGRO - 176.5714
4. WARREN COUNTY PORK CHOPP
- 173.1430
5. MASTER’S BBQ - 172.0000
PORK:
1. THE LONG DAWGS - 180.0000
2. MASTER’S BBQ - 174.2858
3. SMOKIN’ BUTT CREW - 174.2856
4. HIGH ON THE HAWG - 173.1428
BRISKET:
2. THE ALGOOD BAR-B-Q PIT C 175.4286
3. SWIGGIN’ PIG - 174.8572
4. LOTTA BULL BBQ - 174.8570
5. SMOKIN’ BUTT CREW - 174.2856
THE GREAT PACIFIC BBQ
PACIFIC, MO
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION:
BUTCHER BBQ
RESERVE CHAMPION:
GILLY’S BARNSTORMIN BBQ
CHICKEN:
1. GRILLS GONE WILD - 174.2858
2. SHIGS IN PIT - 173.7142
4. BOBBY G’S - 171.4286
5. BIG BUBBA’S ROADHOUSE BB 171.4286
OVERALL:
1. BUTCHER BBQ - 675.9998
2. GILLY’S BARNSTORMIN BBQ 665.1424
3. WHOLLY SMOKE BBQ - 661.1432
5. B&B BBQ & CATERING - 658.8570
RIBS:
2. SHIGS IN PIT - 173.7144
3. SPRUCE RIDGE SMOKERS 173.1430
4. IBQ’N - 172.0002
5. BONESMOKERS - 171.9998
CHICKEN:
2. WILDCATTERS Q CREW 175.4284
3. BIG O’S BBQ - 169.1428
4. COUNTY LINE SMOKERS 168.5714
5. POLITICAL PORK - 168.0000
PORK:
1. FARMBOY BBQ - 171.9998
2. STEEL SMOKIN’ BBQ - 171.4284
3. PORK PULLIN PLOWBOYS 170.8570
5. BIG T’Z Q CRU - 169.7142
RIBS:
2. HARDWAY BARBECUE - 172.0000
3. SMOKI BROS. BBQ - 171.4286
4. THE Q FACTOR - 169.7144
5. TRUEQUE - 168.5714
BRISKET:
2. TIPPYCANOE BBQ CREW 173.1428
4. BIG T’Z Q CRU - 169.7142
PORK:
2. LET’S KICK SOME ASH - 169.7142
3. BLAZIN BLUES BBQ - 169.7140
4. WHOLLY SMOKE BBQ - 169.1430
5. MUNCHIN HOGS @ THE HILTO 167.4284
SMOKIN IN MCMINNVILLE
MCMINNVILLE, TN
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION:
THE LONG DAWGS
RESERVE CHAMPION:
SMOKE ON THIS
OVERALL:
3. SOUTH PORK - 687.4280
5. THE ALGOOD BAR-B-Q PIT C 685.7140
CHICKEN:
1. WARREN COUNTY PORK CHOPP
- 174.2856
2. SOUTH PORK - 174.2856
3. BIG MUDDY BOYS BBQ - 173.1428
BRISKET:
1. BLUES HOG BBQ - 172.0000
2. THE Q FACTOR - 170.8570
10TH ANNUAL MD STATE
BBQ BASH
BEL AIR, MD
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION:
JACK’S OLD SOUTH
RESERVE CHAMPION: 3 EYZ BBQ
OVERALL:
1. JACK’S OLD SOUTH - 667.9998
2. 3 EYZ BBQ - 666.8566
3. JACKED UP BBQ - 662.2854
4. CHIX, SWINE & BOVINE BBQ 660.0000
5. FIRE FIGHTERS BBQ TEAM 656.0004
RIBS AND KIDS “Q”
TUSCUMBIA, MO (6 TEAMS)
STARTS: 08/12/2011
ENDS: 08/13/2011
CHICKEN:
3. PEQUEA PULLERS - 169.1428
4. TEAM MEAT COMA - 168.5714
5. COOL SMOKE - 168.0000
RIBS:
1. 3 EYZ BBQ - 178.2858
2. WOOD CHICKS BBQ - 177.1430
3. DOWN HOME BARBECUE 167.4284
4. UP IN SMOKE BBQ - 166.8572
5. WAR PIGS - 165.7144
PORK:
2. BLACK CAT BBQ - 170.2858
3. 3 EYZ BBQ - 167.4284
BRISKET:
1. CHIX, SWINE & BOVINE BBQ 174.2858
2. COOL SMOKE - 171.9998
3. LO’-N-SLO’ BBQ - 170.8572
5. 4:20 Q - 169.7144
KRYSTAL 93 BBQ AT THE SUMMIT
DILLON, CO
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION:
SMOKE N THE ROCKIES
RESERVE CHAMPION: RIB IT
OVERALL:
1. SMOKE N THE ROCKIES 676.5712
2. RIB IT - 670.8568
3. BUFFALOS BBQ - 670.2854
4. FLYBOY BBQ - 669.7142
5. BURNIN BOBS BUTTS N BONE 669.7138
CHICKEN:
1. SMOKIN TRIGGERS - 177.7142
2. FLYBOY BBQ - 176.5714
3. BURNIN BOBS BUTTS N BONE 174.2856
4. BIGGINS BBQ - 172.5716
5. QUAU - 172.5714
RIBS:
1. RIB IT - 178.8572
3. FLYBOY BBQ - 173.1428
5. Q PIG BBQ - 170.8574
PORK:
1. SWINESTONE COWBOYS 174.8570
2. GQUE - 173.7142
3. RIB IT - 172.0000
5. SMOKERS WILD - 170.2858
BRISKET:
2. 4 LEGS UP - 170.8572
3. BUFFALOS BBQ - 170.8570
4. SWEET PEPPERS - 167.4284
5. Q PIG BBQ - 166.8572
THE MED CITY BBQ
ROCHESTER, MN
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION:
SWINE ASSASSINS
RESERVE CHAMPION:
IOWA’S SMOKEY D’S BBQ
OVERALL:
2. IOWA’S SMOKEY D’S BBQ 688.5714
3. LUCKY’S Q - 678.8572
4. DRY 2 DA BONE - 670.2856
5. C R BUTTS SMOKE - 668.5714
CHICKEN:
4. WE BE PORKEN - 170.2858
5. TWO LITTLE PIGS BBQ - 168.0002
RIBS:
1. DRY 2 DA BONE - 174.8572
2. LUCKY’S Q - 174.2856
4. SPITFIRE - 169.7142
5. MYASSIS SMOKIN’ - 169.1428
PORK:
3. BAVARIAN BBQ BOYS - 172.0000
4. SMOKIN’ MOOSE BBQ TEAM 172.0000
5. LUCKY’S Q - 171.4288
BRISKET:
2. DOUBLE D - 174.2858
3. LUCKY’S Q - 173.1428
4. TWO LITTLE PIGS BBQ - 172.0000
CASS COUNTY “COOKIN’ AT
THE FAIR”
WEEPING WATER, NE
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION:
PARROT HEAD
RESERVE CHAMPION: BUBBA Q’S
GRAND CHAMPION:
UNCLE BUBS BBQ
RESERVE CHAMPION:
HALF SAUCED
OVERALL:
1. UNCLE BUBS BBQ - 691.4284
2. HALF SAUCED - 684.5714
3. SMOKE THIS BBQ - 671.4284
4. PITMASTER IQ - 665.1428
5. MY THREE SONS BBQ - 663.4282
CHICKEN:
5. SMOKIN BUTTS - 159.9998
RIBS:
3. SMOKIN BUTTS - 169.7142
PORK:
BRISKET:
THE GOLDEN ACORN
BBQ FEST 2011
CAMPO, CA
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION:
SLAP YO’ DADDY
RESERVE CHAMPION:
LOOT N’ BOOTY BBQ
OVERALL:
1. PARROT HEAD - 674.2852
2. BUBBA Q’S - 666.2850
3. CAVEMAN CUISINE - 665.7136
4. TATTOO BOB’S BAR-B-Q 662.8570
5. LEEPS BBQ - 661.1424
OVERALL:
1. SLAP YO’ DADDY - 664.5714
2. LOOT N’ BOOTY BBQ - 661.1432
3. I.A.B. 30 BBQ - 655.4286
4. BIG POPPA SMOKERS - 654.8572
5. WHO’S SMOKIN NOW - 649.7136
CHICKEN:
3. BUBBA Q’S - 167.9998
4. FREDDIES FIREBOX - 167.4284
5. OMAHA’S BLOWIN’ SMOKE 167.4284
CHICKEN:
1. ROUTE 66 CATERING CREW 176.0002
3. ALL HOGS GO TO HEAVEN 173.1428
4. I.A.B. 30 BBQ - 170.8572
5. SLAP YO’ DADDY - 170.2858
RIBS:
1. LEEPS BBQ - 173.1428
2. BUBBA Q’S - 171.9998
4. WORTH SMOKIN’ BBQ - 167.9998
PORK:
1. HOT GRILL ON GRILL ACTIO 170.8572
2. DODGE COUNTY SMOKERS 169.7142
3. ROGUE Q SMOKERS - 166.2856
BRISKET:
1. TATTOO BOB’S BAR-B-Q 173.7144
2. LEEPS BBQ - 169.1428
4. ROGUE Q SMOKERS - 165.7142
5. BUBBA Q’S - 164.5712
RIBS:
2. KNOCK UR SOX OFF BBQ 167.4286
3. GOLDEN TICKET BARBEQUE 166.2860
4. I.A.B. 30 BBQ - 164.0004
PORK:
2. SLAP YO’ DADDY - 170.8570
3. I.A.B. 30 BBQ - 165.7140
4. CHILLIN ‘N’ GRILLIN - 164.5716
BRISKET:
1. HOGPIT SMOKEHOUSE - 166.2858
2. BAM BAM’S BBQ - 164.5714
3. PORKETEERS - 164.5714
4. RIB TICKLER BBQ - 164.5712
5. THE PIT CREW - 163.4286
FIRE, WATER, & ICE
KEARNS, UT
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION: OOPS
RESERVE CHAMPION: H2QO
OVERALL:
1. OOPS - 640.5714
2. H2QO - 633.1436
3. PITMASTER - 622.8570
4. FRANKENSWINE & EZZYGORE 617.7140
5. SMOKIN’ HOT SISTAHS - 613.7144
CHICKEN:
1. OOPS - 165.1428
4. BIG JOHNSON BBQ - 160.5714
5. H2QO - 160.0004
RIBS:
1. BACK COUNTRY BBQ - 168.0000
2. H2QO - 163.4286
3. PITMASTER - 156.5716
4. OOPS - 154.2858
PORK:
1. UTAH SMOKE - 164.0000
2. H2QO - 163.4286
3. RICHARD’S ROUNDUP BBQ 161.7142
4. OOPS - 161.1428
5. BIG JOHNSON BBQ - 152.5714
BRISKET:
1. OOPS - 160.0000
2. PITMASTER - 158.2856
5. OU812 BBQ - 149.1426
SMOKIN’ ON THE PRAIRIE
GILLETTE, WY
STARTS: 08/12/2011
ENDS: 08/13/2011
GRAND CHAMPION:
PONDEROSA BBQ
RESERVE CHAMPION:
ONE SLICE AT A TIME
OVERALL:
2. ONE SLICE AT A TIME - 676.0000
3. TAILGATORS BBQ PIT - 661.7148
4. JO-BAWB’S BBQ - 658.2854
5. HIGH PLAINS SMOKERS 656.5712
CHICKEN:
3. SWEET WILLIAMS - 172.5714
4. HOLY GHOST SMOKERS 170.2856
RIBS:
3. JO-BAWB’S BBQ - 174.8572
4. HOLY GHOST SMOKERS 174.2856
PORK:
2. JO-BAWB’S BBQ - 172.5714
4. GRILLIN’ VILLIAN - 165.1428
BRISKET:
3. JO-BAWB’S BBQ - 168.0000
4. SMOKE’N KABOOSE - 158.2858
5. SMOKIN HOT BUTTS BBQ 157.7144
4. KC CAN CREW - 172.0000
MAINELY GRILLIN’ & CHILLIN’ STATE
BBQ COMPETITION
ELIOT, ME
STARTS: 08/13/2011
ENDS: 08/14/2011
GRAND CHAMPION:
LAKESIDE SMOKERS
RESERVE CHAMPION:
FEEDING FRIENDZ
OVERALL:
1. LAKESIDE SMOKERS - 666.8566
2. FEEDING FRIENDZ - 666.8566
4. ZBQ - 655.4286
5. I QUE - 653.1428
CHICKEN:
1. ZBQ - 172.0000
2. HOGBUTTS BBQ - 171.4284
3. I SMELL SMOKE!!! - 171.4284
RIBS:
1. I QUE - 174.2860
2. MIGHTY SWINE DINING 173.1428
3. SWEET BREATHE BBQ - 169.7146
4. BONEYARD SMOKERS - 168.0000
PORK:
1. PORKBUTT & CHICKENLEGS 169.1428
2. SMOKIN’ HOGGZ BBQ - 167.4286
3. ZBQ - 165.7144
4. MADMIKE’SSMOKINHAWGBBQ 165.7142
5. I QUE - 164.5714
BRISKET:
1. I’M A HOG FOR QUE, BABY! 170.8570
3. ZBQ - 168.0000
4. FEEDING FRIENDZ - 168.0000
5. INSANE SWINE BBQ - 166.2856
ROCK N’ RIBS
SALT LAKE CITY, UT
STARTS: 08/19/2011
ENDS: 08/20/2011
GRAND CHAMPION: R & R BBQ
RESERVE CHAMPION:
BUFFALO’S BBQ
OVERALL:
1. R & R BBQ - 665.1428
2. BUFFALO’S BBQ - 659.4288
3. LONESTAR SMOKE RANGERS 641.7146
4. DENVER CAJUN BBQ KREWE 639.4286
5. RHYTHM ‘N QUE - 638.8566
CHICKEN:
2. UTAH SMOKE - 166.8572
3. R & R BBQ - 166.8570
4. GET YOU SOME BBQ ORIGINA 165.7144
5. PIKEMAN BBQ - 165.1430
RIBS:
1. PHIL & LOU BBQ - 169.1428
2. BAM BAM’S BBQ - 166.8574
PORK:
1. DENVER CAJUN BBQ KREWE 168.5714
2. R & R BBQ - 167.4286
3. PHIL & LOU BBQ - 164.0000
BRISKET:
2. RHYTHM ‘N QUE - 169.1428
3. OOPS - 168.5712
4. R & R BBQ - 168.0000
5. HOOCHIE-QUE - 165.7146
SMSU SMOKEFEST
MARSHALL, MN
STARTS: 08/19/2011
ENDS: 08/20/2011
GRAND CHAMPION:
SHIGGIN & GRINNIN
RESERVE CHAMPION:
SUBTLE SMOKE BBQ
OVERALL:
2. SUBTLE SMOKE BBQ - 653.7144
3. SPITFIRE - 649.7140
4. CHARCOAL LOUNGERS - 649.7138
5. QUIET RIOT - 644.0000
CHICKEN:
2. MAK’S BBQ - 176.0000
3. SWEDISH PIG - 175.4284
4. PIGS IN PERIL - 172.0000
5. SPITFIRE - 169.7144
RIBS:
1. PONDEROSA - 171.9998
2. REBEL FIRE QUE’N COMPANY 171.4286
3. SPITFIRE - 170.2856
4. MUSTANG SALLY TAILGATING 169.7142
5. LIQUOR BUTT - 168.5714
PORK:
1. FLYING ACES BBQ - 177.1428
2. BAD AZZ BBQ - 172.5716
3. MYASSIS SMOKIN’ - 169.7142
BRISKET:
1. BAD AZZ BBQ - 174.8572
3. QUIET RIOT - 170.8570
4. CHARCOAL LOUNGERS - 169.1428
FLINT HILLS BEEF FEST BBQ
EMPORIA, KS
STARTS: 08/19/2011
ENDS: 08/20/2011
BRISKET:
2. THE SMOKING HILLS - 175.4286
3. JAY WILLIES WHISKEY PIT 174.8572
5. BLUE BUCKET BBQ - 169.7144
MADISON RIBBERFEST
BARBEQUE AND BLUES
MADISON, IN
STARTS: 08/19/2011
ENDS: 08/20/2011
GRAND CHAMPION:
BUTTRUB.COM
RESERVE CHAMPION: ZZ-QUE
OVERALL:
1. BUTTRUB.COM - 676.5718
2. ZZ-QUE - 673.7144
3. EAT MOR BUTT BBQ - 665.1426
4. SQUEALERS AWARD WINNING 664.0000
5. RIB RUNNERS - 663.4282
CHICKEN:
1. GETTA QUE - 173.7142
2. RIBS & BIBS - 173.1428
3. INDIANA BONES - 172.5716
4. ZZ-QUE - 171.4286
5. DAWGHOUSE BBQ - 170.2860
RIBS:
1. MOONSWINERS - 176.0000
3. INDIANA BONES - 172.0000
5. BRONZE STAR BBQ - 169.7144
PORK:
2. RIB RUNNERS - 176.0000
3. ZACK’S CENTURY 21 - 174.2858
4. STEEL SMOKIN’ BBQ - 172.5714
5. ACME BBQ - 169.7144
BRISKET:
1. ZZ-QUE - 174.8572
3. HOUSE OF SWINE - 169.1428
4. SHIGS IN PIT - 169.1426
5. MOONSWINERS - 168.5716
BBQ ON THE RIVER AND FLY IN
CONTEST
EXCELSIOR SPRINGS, MO
STARTS: 08/19/2011
ENDS: 08/20/2011
GRAND CHAMPION:
THE SMOKING HILLS
RESERVE CHAMPION:
PELLET ENVY
GRAND CHAMPION:
POLITICAL PORK
RESERVE CHAMPION:
SMOKIN GUNS BBQ
OVERALL:
5. PORK ME PURPLE - 670.2860
OVERALL:
2. SMOKIN GUNS BBQ - 673.7142
4. BIG T’Z Q CRU - 669.7144
5. 4 SMOKIN BUTTTS - 663.9992
CHICKEN:
2. RUBBIN IT & LOVIN IT BBQ 175.4286
4. PORK ME PURPLE - 173.7144
5. J & J SWINE & BOVINE - 173.7142
CHICKEN:
2. BLAZIN BLUES BBQ - 176.5714
3. NEMHA COUNTY BORDER BAND
- 175.4284
RIBS:
1. LIL’ FIDDLER’S - 176.5716
3. RIBS 4 U - 174.2858
4. RIBS-N-BIBS - 174.2856
5. THIS IS HOW WE QUE IT 172.0000
PORK:
3. BIG D & THE BRIQUETTESBB 173.1428
RIBS:
1. MASTERQUE - 172.0002
2. BOYS OF BBQ AND PATTY 171.4286
3. THE SLABS.COM - 170.8572
4. PIG NEWTON - 170.2856
5. TAYLOR MADE BBQ - 169.7144
PORK:
2. SMOKIN THE RITE-WAY 173.7144
4. S&S BBQ KILL-EM & GRILL- 173.1428
5. BOYS OF BBQ AND PATTY 172.5714
BRISKET:
1. BIG T’Z Q CRU - 179.4286
4. BOCCE N BBQ BOY’S - 173.1428
7TH ANNUAL PEPSI WYOMING
STATE BBQ CHAMPIONSHIP &
BLUEGRASS FESTIVAL
WORLAND, WY
STARTS: 08/19/2011
ENDS: 08/20/2011
GRAND CHAMPION:
BURNIN BOB’S BUTTS N BON
RESERVE CHAMPION:
TEAM ENOSERV
OVERALL:
1. BURNIN BOB’S BUTTS N BON 667.9996
2. TEAM ENOSERV - 663.9996
3. QUAU - 663.9994
CHICKEN:
1. SIDE OF THE TRACKS - 170.2858
2. CANCERSUCKS CHICAGO 169.1428
3. QUAU - 169.1426
RIBS:
2. JO-BAWB’S BBQ - 173.1426
4. QUAU - 170.8572
5. MONTANA BBQ - 169.1430
PORK:
3. APRONS ONLY - 167.4284
4. QUAU - 165.7142
5. RANCH HAND BBQ - 165.1428
BRISKET:
2. THE PIGILANCE COMMITTEE 169.7144
3. GUPPA D’S BBQ - 166.2856
MARIETTA, GA (29 TEAMS)
STARTS: 08/19/2011
ENDS: 08/20/2011
GRAND CHAMPION: COOL SMOKE
RESERVE CHAMPION: BUBBA-Q’S
OVERALL:
1. COOL SMOKE - 690.8574
2. BUBBA-Q’S - 682.8568
3. WICKED QUE - 677.1428
4. BUB-BA-Q - 675.9994
5. BAREKNUCKLES BBQ - 673.7136
CHICKEN:
1. COOL SMOKE - 177.7144
2. CAJUN MOJO - 176.5716
3. PIT BULLS UP IN SMOKE 174.2856
4. WICKED QUE - 172.0000
5. JO JO’S BBQ - 170.8572
RIBS:
1. TNT SOUTHERN BBQ - 176.0000
2. BUB-BA-Q - 176.0000
3. BUBBA-Q’S - 172.0000
4. QUE’N STEW’N & BREW’N 170.8572
5. CHATHAM ARTILLERY BBQ 170.8570
PORK:
1. BUBBA-Q’S - 174.2856
2. KILLER B’S - 173.1428
3. CARPET CAPITOL BBQ - 170.2854
5. KUDZU Q - 168.5714
BRISKET:
1. COOL SMOKE - 176.5716
2. SOUTHERN TOUCH BBQ 175.4286
3. RESCUE SMOKERS - 175.4286
5. BAREKNUCKLES BBQ - 170.2856
MOUNTAIN MARYLAND BBQ
COMPETITION AND FESTIVAL
CUMBERLAND, MD
STARTS: 08/19/2011
ENDS: 08/20/2011
GRAND CHAMPION:
GOONEY CREEK BBQ
RESERVE CHAMPION: DIZZY PIG
OVERALL:
1. GOONEY CREEK BBQ - 673.7142
2. DIZZY PIG - 672.5716
3. CHIX, SWINE, & BOVINE BB 672.5714
4. 3 EYZ BBQ - 664.5712
5. DRILLING AND GRILLING 661.1430
CHICKEN:
2. BROWN LIQUOR BBQ - 168.0004
3. SMOKIN’ FOR FUN - 168.0000
4. 4:20 Q - 167.9998
5. THIS BBQ BITES - 166.8572
RIBS:
1. DIZZY PIG - 171.4288
3. APORKALYPSE NOW - 169.1432
5. PATAPSCO VALLEY SMOKERS 168.5714
PORK:
2. 3 EYZ BBQ - 170.8570
3. HAMBONES BY THE FIRE 170.8570
5. DIZZY PIG - 168.0000
BRISKET:
2. HAMBONES BY THE FIRE 173.7142
3. DIZZY PIG - 171.9998
5. FLORIDA SKIN-N-BONES 168.5716
STAND BY YOUR GRILL
FULTON, MS
STARTS: 08/19/2011
ENDS: 08/20/2011
GRAND CHAMPION: JIGGY PIGGY
RESERVE CHAMPION:
LOTTA BULL BBQ
OVERALL:
3. SMOKIN’ TRIGGERS - 694.2854
4. BAYOU BOOGIE BBQ - 693.1424
5. SOUTH PORK - 687.4282
CHICKEN:
1. SOUTH PORK - 177.7144
3. BIG PIG INC. - 174.8572
5. EUPORKIA - 173.1430
RIBS:
3. DELTA SMOKE - 176.0000
4. E.M.AAZING BBQ - 174.2856
5. 1709 BBQ - 173.7142
PORK:
1. EUPORKIA - 178.2858
2. HEAVENLY MANNA B.B.Q. 176.5714
3. BIG PIG INC. - 176.5714
4. PE LITTLE PIGS - 176.0000
5. OFF THE SAUCE COOKERS 175.4286
BRISKET:
5. BUTTS, BELLIES & BUDDIES 176.0000
GRAFTON BBQ FESTIVAL
COOK-OFF
GRAFTON, WI
STARTS: 08/20/2011
ENDS: 08/21/2011
GRAND CHAMPION:
QU SMOKIN’ KREWE
RESERVE CHAMPION:
SMOKIN’ ACES CRAP SHOOT
OVERALL:
1. QU SMOKIN’ KREWE - 652.5712
2. SMOKIN’ ACES CRAP SHOOT 648.0000
3. FAT ANDY’S BACKYARD BBQ 644.5708
4. BRINGIN’ THE HEAT - 643.4278
5. SMOKEY & THE ONE ARMED B 640.5714
CHICKEN:
1. WILD BOAR-EE BBQ - 169.7142
5. SMOKIN’ C’S - 161.7142
RIBS:
2. BURNITA BAR-B-QUE BOYS 163.4284
PORK:
3. DUCES’S WILD - 162.8568
BRISKET:
4. BURNITA BAR-B-QUE BOYS 159.9998
5. BREWTOWN SMOKERS - 158.2856
HUDSON VALLEY RIBFEST
NEW PALTZ, NY
STARTS: 08/20/2011
ENDS: 08/21/2011
GRAND CHAMPION:
MR BOBO’STRAVELINGALLSTA
RESERVE CHAMPION:
MEAT AT SLIMS’S
OVERALL:
1. MR BOBO’STRAVELINGALLSTA 668.0000
2. MEAT AT SLIMS’S - 663.4284
4. BABYLON GRILLBILLIES 652.5710
5. THE 5TH ARTERY - 646.8568
CHICKEN:
2. DOC BONE’S BBQ - 170.8572
3. QWANNABEE’S - 170.8572
5. LO’-N-SLO’ - 167.4286
RIBS:
1. THE 5TH ARTERY - 171.4286
2. FATBACK JOE’S BBQ - 170.8570
5. DEAN’S 911 RES-Q-CREW 168.5716
PORK:
1. ALL FIRED UP & KICKINGAS 173.1430
2. THREE MEN & A BABY BACK 167.4288
4. OPEN BAR BQ - 166.8574
BRISKET:
2. THREE MEN & A BABY BACK 167.4286
5. QWANNABEE’S - 166.2856
GRILL GAMES
KENOSHA, WI
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION: BREW-B-Q
RESERVE CHAMPION:
DUCES WILD
OVERALL:
1. BREW-B-Q - 674.8570
2. DUCES WILD - 663.4288
3. U BACON ME CRACY - 661.1426
4. DR. PORKENSTEIN - 653.1428
CHICKEN:
1. CANCERSUCKSCHICAGO.COM 171.4286
2. SMOKIN TASTY - 169.7144
3. MEMPHIS IN MUNDELEIN 169.1430
4. BREW-B-Q - 168.5716
5. THE SMOKE HUNTERS - 168.0000
RIBS:
1. SMOKIN’ CROATIANS - 169.1430
2. BREW-B-Q - 166.8572
3. DUCES WILD - 165.1430
4. CAPTAIN RON’S BREW-N-QUE 164.5716
5. SECOND CITY SMOKE - 164.0000
PORK:
1. DUCES WILD - 170.2858
2. BREW-B-Q - 170.2854
4. THE SCHOOL OF FIRE - 164.0002
5. CANCERSUCKSCHICAGO.COM 163.9998
BRISKET:
1. U BACON ME CRACY - 172.5714
2. BREW-B-Q - 169.1428
4. CAPTAIN RON’S BREW-N-QUE 164.5714
5. DR. PORKENSTEIN - 162.8572
MUSIC CITY BBQ FESTIVAL
NASHVILLE, TN
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION: SWIGGIN PIG
RESERVE CHAMPION:
WARREN COUNTY PORKCHOPPE
OVERALL:
1. SWIGGIN PIG - 679.9998
2. WARREN COUNTY PORKCHOPPE
- 679.9996
3. HOUSE OF Q - 674.8566
4. CANETUCK’S BBQ TEAM 674.2854
5. AN AGGIE AND HIS BBQ 672.5714
CHICKEN:
1. HOUSE OF HICKORY - 174.2856
3. THE ASH HOLES - 173.1430
4. SOUTHERN CITY FLAVORS 172.5712
RIBS:
1. SWIGGIN PIG - 180.0000
2. HOUSE OF Q - 176.5714
4. THE Q CREW - 172.5716
5. OPTIMUS SWINE - 172.5714
PORK:
1. WARREN COUNTY PORKCHOPPE
- 172.5714
2. THEALGOOD BAR-B-Q PITCRE 171.9998
4. MASTERS BBQ - 170.8572
5. HOUSE OF Q - 170.8570
BRISKET:
1. CANETUCK’S BBQ TEAM 177.1428
2. ROCKY TOP BARBEQUE 175.4286
4. THEALGOOD BAR-B-Q PITCRE 170.8570
5. MASTERS BBQ - 167.9998
ARKANSAS CITY SMOKE-OFF
ARKANSAS CITY, KS
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
CAVEMAN CUSINE
RESERVE CHAMPION:
HOGS ON THE SAUCE
OVERALL:
1. CAVEMAN CUSINE - 689.7144
2. HOGS ON THE SAUCE - 685.1428
3. BUFFALO BBQ - 680.5714
4. ROUGHNECKS BBQ - 679.4282
5. KOSMO’S Q - 678.2860
RESERVE CHAMPION:
SWINE ASSASSINS
CHICKEN:
3. 2Q OR NOT 2Q - 173.1428
4. HOTTER THAN HELMS - 171.4286
5. POK N DA RIBS - 170.2858
OVERALL:
1. KILLER B’S BBQ - 673.7142
2. COOL SMOKE - 669.7142
3. UP IN SMOKE - 650.2856
4. 2 WORTHLESS NUTS - 649.7142
RIBS:
3. KOSMO’S Q - 175.4286
5. PIG IN PIG OUT - 173.1428
CHICKEN:
1. KILLER B’S BBQ - 176.5716
2. NARD’S BACKYARD BBQ 171.4286
3. UP IN SMOKE - 168.5716
4. COUNTY LINE QUE - 167.4286
OVERALL:
1. C ELIOTS BBQ - 679.9996
3. HOMEBBQ.COM - 672.5714
4. NAKED BONES - 672.5712
5. BIG PAPA’S COUNTRY KITCH 671.4284
CHICKEN:
1. EVERGLADES SEASONING BBQ
- 178.2858
3. THE ROLLING GRILL - 172.5714
4. C ELIOTS BBQ - 171.9998
5. GB’S BBQ - 170.2856
PORK:
2. OUT OF BOUNDS - 171.4288
5. SMOKIN IN THE PITS - 169.7144
RIBS:
1. MOUNTAIN GRILLAS - 170.8572
2. COOL SMOKE - 169.7142
4. COUNTY LINE QUE - 164.5712
5. HILL RAT BBQ - 162.8570
RIBS:
1. FATT ASHES BBQ - 176.5716
2. BIG PAPA’S COUNTRY KITCH 175.4286
3. C ELIOTS BBQ - 174.8572
4. SWAMP BOYS - 172.0000
5. UNKNOWN BBQ - 170.8572
BRISKET:
2. BARRY AND ERICA - 175.4284
4. KOSMO’S Q - 174.8572
5. PIG IN PIG OUT - 174.8572
PORK:
1. BIG ON THE PIG - 171.4284
3. KILLER B’S BBQ - 165.7142
4. COOL SMOKE - 165.1428
5. UP IN SMOKE - 165.1428
PORK:
1. J&J BAR-B-QUE - 177.1428
2. BIG BAD WOLF BBQ - 176.5716
4. UNCLE KENNY’S BBQ - 174.8572
5. NAKED BONES - 174.2856
BRISKET:
1. COOL SMOKE - 171.4286
2. KILLER B’S BBQ - 171.4284
3. LEGAL SMOKE BBQ - 169.1428
4. WAYLON’S WICKEDLY GOOD Q 168.0002
5. NARD’S BACKYARD BBQ 166.2856
BRISKET:
2. SWAMP BOYS - 177.7142
4. FORREST’S FINE FOODS 172.0000
5. GB’S BBQ - 170.8572
BIG ISLAND BARBEQUE
ALBERT LEA, MN
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION: THE SMOKING
HILLS
RESERVE CHAMPION: TIPPYCANOE BBQ CREW
OVERALL:
4. SPITFIRE - 672.5714
5. LUCKY’S Q - 672.5710
CHICKEN:
1. SMOKE WAGON BBQ - 178.2858
2. MUSTANG SALLY TAILGAITIN 175.4286
4. COUNTRY SMOKERS BBQ 172.5712
RIBS:
2. LUCKY’S Q - 176.0000
3. CARNIVORE DAWGS BBQ 171.4286
4. BIG T’Z Q CRU - 170.8570
5. BIG CHAIN BBQ - 170.8570
PORK:
1. SOUTH PARK SMOKERS 174.2856
3. WE BE PORKEN - 173.1428
BRISKET:
2. BIG T’Z Q CRU - 173.7142
4. SPITFIRE - 170.8572
5. BIG CREEK BBQ - 169.1426
SOOIE’T RELIEF BBQ BENEFIT
GREER, SC
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
KILLER B’S BBQ
RESERVE CHAMPION:
COOL SMOKE
UP IN SMOKE ON THE SQUARE
LINCOLN, IL
STARTS: 08/26/2011
ENDS: 08/27/2011
COLORADO STATE BBQ
CHAMPIONSHIP AT CRAIG
CRAIG, CO
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
ABLE ACRES BBQ
RESERVE CHAMPION: ONE2BBQ
GRAND CHAMPION: FLYBOY BBQ
RESERVE CHAMPION:
PEACE PIT BBQ
OVERALL:
2. ONE2BBQ - 661.1428
3. TRUEQUE - 654.2854
4. QUAU - 654.2854
5. THREE PORKS AND A SMOKER 652.5712
OVERALL:
1. FLYBOY BBQ - 669.1428
2. PEACE PIT BBQ - 669.1426
3. R AND R BBQ - 664.5710
CHICKEN:
1. BANDIT BBQ - 174.2856
2. GILLY’S BARNSTORMIN’ BBQ 173.7142
3. ONE2BBQ - 170.8574
5. LION BOUT THE Q - 166.8570
RIBS:
2. A BOY & HIS BBQ - 173.1428
3. BIG CHIEF BBQ - 170.8570
4. THE CHILLY WATER SMOKERS 165.7142
5. ALL IN QUE - 164.0000
CHICKEN:
1. SWEET PEPPERS - 177.1430
2. DEAD LAST BBQ - 177.1430
3. R AND R BBQ - 171.9998
RIBS:
2. OOPS - 170.2858
4. FLYBOY BBQ - 168.5716
5. BACKDRAFT BBQ - 168.5712
PORK:
1. TWYFORD BBQ & CATERING 170.2858
2. ALL IN QUE - 168.0000
3. QUAU - 167.4286
4. LION BOUT THE Q - 166.8570
5. PAULEK’S BABY BLUE - 166.2858
PORK:
1. SKIN & BONES 2 - 172.0000
2. FLYBOY BBQ - 172.0000
3. OOPS - 170.8570
4. R AND R BBQ - 170.8570
BRISKET:
1. A BOY & HIS BBQ - 169.7142
2. GILLY’S BARNSTORMIN’ BBQ 166.8570
3. TRUEQUE - 165.7142
4. THREE PORKS AND A SMOKER 165.7142
5. ONE2BBQ - 162.8572
BRISKET:
2. FLYBOY BBQ - 168.0000
4. WEBBERS OLD WEST BBQ 165.7144
5. SKIN & BONES 2 - 164.5716
ORLANDO, FL (30 TEAMS)
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION: C ELIOTS BBQ
MONROE COUNTY JAM & RIVER
RAISIN’ RIB OFF
MONROE, MI
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
BAVARIAN SMOKE BBQ
RESERVE CHAMPION:
SMOKIN ACES CRAPSHOOT BB
OVERALL:
1. BAVARIAN SMOKE BBQ 681.1428
2. SMOKIN ACES CRAPSHOOT BB 664.0004
3. ROADMASTER BBQ - 660.5716
4. CAN’T STOP GRILLIN - 655.9998
5. BOBBY G’S - 649.7140
CHICKEN:
2. CAN’T STOP GRILLIN - 171.4284
4. SMOKIN ROBINSON - 168.5716
5. SWEET RACKS N SMOKIN’
BUTTS - 168.5714
6. JUMBOS SMOKERY - 166.8570
RIBS:
3. AWW HELL - 168.5714
PORK:
1. DIVA Q - 173.7144
4. AWW HELL - 169.7144
5. JIMMY & SQUEALERS - 166.8572
BRISKET:
1. SMOKIN ROBINSON - 174.2856
3. DIVA Q - 170.8572
4. BOBBY G’S - 169.1430
5. RUBBED SMOKED - 167.9998
NEVADA KIWANIS CLUB
BBQ CONTEST
NEVADA, IA
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION: DRY 2 DA
BONE
RESERVE CHAMPION: R BUTTS R
SMOKIN
OVERALL:
1. DRY 2 DA BONE - 670.2854
2. R BUTTS R SMOKIN - 666.2856
3. MEADOW VALLEY BBQ - 661.7142
4. BUBBA Q’S - 661.1426
5. PORK COUNTY BBQ - 660.5710
CHICKEN:
1. SWEET THING BBQ - 174.8572
3. WOODWARD BARBEQUE 169.7142
4. DRY 2 DA BONE - 169.7142
5. T.A. QUE - 168.0000
RIBS:
1. TEMPLETON RYE WOODFELLOW
- 170.2856
2. DRY 2 DA BONE - 168.5714
3. PORK COUNTY BBQ - 166.2856
4. POSSUM HOLLER - 166.2856
5. E & D’S BBQ - 165.7144
PORK:
1. MEADOW VALLEY BBQ - 171.9998
2. BUBBA Q’S - 170.2858
5. IOWA OUTLAWS BBQ - 168.5714
BRISKET:
1. DRY 2 DA BONE - 169.1428
3. SMOKEY D’S WANNABEES 167.4284
4. TEMPLETON RYE WOODFELLOW
- 166.8570
5. BUBBA Q’S - 166.8570
PIGS & PEACHES BBQ FESTIVAL
KENNESAW, GA
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
BLUE SKY BBQ
RESERVE CHAMPION:
BUTTRUB.COM
OVERALL:
1. BLUE SKY BBQ - 681.7140
3. THE Q COMPANY - 671.4282
4. MRS. T’S BBQ - 664.0000
5. SOUTH PORK - 663.4278
BRISKET:
1. BETHEL SMOKERS - 176.0000
2. B&T BBQ COOK TEAM - 173.1426
4. PACK-A-SMOKES - 170.2856
5. BLAZEN BBQ - 170.2856
19TH ANNUAL
CAPE GIRARDEAU JAYCEES
CAPE GIRARDEAU, MO
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
REDNECK GRILLERS
RESERVE CHAMPION:
B&B BBQ & CATERING
CHICKEN:
1. SOUTH PORK - 175.4284
2. J & J’S SOUTHERN SMOKERS 174.2856
3. MRS. T’S BBQ - 171.4286
4. HOT SAUCE HOSS - 171.4284
OVERALL:
1. REDNECK GRILLERS - 681.7138
3. BLAZIN’ BLUES - 659.4282
4. SMELLY BUTTS BBQ - 657.1428
5. RIPPEL-QUE - 656.5712
RIBS:
2. THE Q COMPANY - 173.7144
4. BLUE SKY BBQ - 172.5714
5. NADA CHANCE BBQ - 170.8572
CHICKEN:
2. GOOD GRIEF BBQ - 169.7144
3. PENNY STREET PORKERS 169.1430
4. MCFRANKENBOO BBQ - 169.1428
5. SMOKIN T’S - 169.1428
PORK:
1. CHOOCHOO TRAIN BBQ 172.5716
2. JOHNNY MITCHELL’SSMOKEHO
- 172.0000
3. UNCLE CHET’S BBQ - 172.0000
5. MRS. T’S BBQ - 170.8572
RIBS:
1. SMOKIN BROTHERS - 174.8574
4. RIPPEL-QUE - 166.2858
5. 4 SMOKIN’ BUTTS - 166.2856
BRISKET:
1. TNT SOUTHERN BBQ - 173.7142
2. BLUE SKY BBQ - 173.7142
3. HOLY SMOKES - 173.1428
4. SOUTH PORK - 170.8570
5. OLD PLANTATION - 169.7144
THE GREAT SOUTHERN TAILGATE
COOK-OFF
AMELIA ISLAND, FL
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
RESCUE SMOKERS
RESERVE CHAMPION:
B&T BBQ COOK TEAM
OVERALL:
3. BETHEL SMOKERS - 673.7140
4. SMOKIN’ YOUR BUTT - 669.1426
5. IAB 30 BBQ - 667.4284
CHICKEN:
1. SWEAT’S BBQ - 176.0000
2. SOUTHERN SOUL BARBEQUE 175.4286
3. IAB 30 BBQ - 175.4284
5. CHATHAM ARTILLERY BBQ 173.1428
RIBS:
3. BUDMEISTERS - 170.2858
4. BBQR’S DELIGHT - 168.0000
PORK:
2. BUDMEISTERS - 171.4284
3. U RUB ME RAW - 170.8572
5. EB’S PIT STOP BBQ - 169.7144
PORK:
1. GOOD GRIEF BBQ - 180.0000
2. BLAZIN’ BLUES - 173.1428
3. KILLER HOGS - 170.2856
4. BUBBA’S TENNESSEE SMOKER 169.7142
BRISKET:
1. RIPPEL-QUE - 173.1430
4. WARDENS Q - 168.0000
5. SMELLY BUTTS BBQ - 165.7144
WHEN PIGS FLY BBQ
CONTEST & FLY IN
MCPHERSON, KS
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
JP CUSTOM SMOKE
RESERVE CHAMPION: SMOKIN CO.
OVERALL:
1. JP CUSTOM SMOKE - 682.8572
2. SMOKIN CO. - 674.8570
4. RUBBING BUTTS BBQ - 664.0000
5. LAZY BACON BBQ - 663.4284
PORK:
2. TWIN OAK SMOKIN CREW 177.7144
4. YARD TIME BBQ - 169.1428
5. HIGH OCTANE BBQ - 168.5714
BRISKET:
1. SMOKERS WILD - 170.2858
2. 4 LEGS UP BBQ - 169.1428
5. SMOKIN CO. - 167.4286
EAST CENTRAL STATE
BBQ COOK-OFF
PAOLA, KS
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
MUNCHIN HOG’S AT THE HIL
RESERVE CHAMPION:
DOUBLE STACK BBQ
OVERALL:
1. MUNCHIN HOG’S AT THE HIL 685.1426
2. DOUBLE STACK BBQ - 681.1430
3. SMOKE ON WHEELS - 671.4282
4. B&C SMOKERS - 669.1428
5. RUB-N TUG BBQ - 667.9996
CHICKEN:
2. FRONT DOOR GANG - 173.7144
3. SMOKIN’ BAD HABIT - 173.1430
4. BEWILDERED BBQ - 170.2858
RIBS:
2. THAT’S ALL SMOKES - 177.7142
3. RUB-N TUG BBQ - 174.8572
4. BUG’S B-QUE - 173.7144
5. HEAVY SMOKE - 173.1426
PORK:
1. FOUR MEN AND A PIG - 174.8574
2. HALF LIT SMOKEHOUSE 172.0002
4. SMOKIN BARNYARD BBQ 170.8574
5. RUB-N TUG BBQ - 170.8570
BRISKET:
4. APPLE MARKET SMOKERS 168.0000
5. BLACK EYE BBQ - 167.4286
SMOKIN’ ON OAK
BONNER SPRINGS, KS
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
TRUEBUD BBQ
RESERVE CHAMPION:
3 BROTHERS (DIFFERENT MO
CHICKEN:
1. LAZY BACON BBQ - 174.2858
2. COUNTY LINE SMOKERS 174.2858
5. SMOKIN CO. - 170.2854
OVERALL:
2. 3 BROTHERS (DIFFERENT MO 683.9992
3. MOO COW - 674.2858
4. BIG O’S BBQ - 659.9994
5. EATIN’ AIN’T CHEATIN - 657.7138
RIBS:
1. SMOKIN CO. - 170.8572
3. DADDY JACKS BBQ - 170.8570
4. 4 LEGS UP BBQ - 170.2856
5. GREAT PLAINS BBQ - 169.7142
CHICKEN:
2. BLOWIN SMOKE - 176.0000
3. PETRIFIED PIG - 172.5714
4. SLABBA DABBA DOO - 172.0000
RIBS:
2. MOO COW - 172.5714
3. BLOWIN SMOKE - 170.2858
4. SLABBA DABBA DOO - 168.0002
5. PUMPIN SMOKE BBQ - 168.0000
PORK:
1. SMOKIN WOLVES - 175.4284
3. KC SMOKE DAWGS - 172.5714
4. PIG PEN BBQ - 172.0002
5. BIG O’S BBQ - 171.4284
BRISKET:
1. PUMPIN SMOKE BBQ - 176.0000
2. BIG O’S BBQ - 173.1428
4. PIG PEN BBQ - 170.8570
SMOKIN ON THE WATER
LAKEPORT, CA
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION:
HERE PIGGY PIGGY BBQ
RESERVE CHAMPION:
SLAP YO’ DADDY BBQ
OVERALL:
1. HERE PIGGY PIGGY BBQ 670.8570
2. SLAP YO’ DADDY BBQ - 667.4284
3. CHECKERED PIG - 661.1424
4. BIG B’S DOWN -N- DIRTY B 660.0000
CHICKEN:
1. CASUAL SMOKERS - 172.0002
2. A & L BBQ - 171.4286
5. SMOKEY’S BAR-B-QUE - 168.0000
RIBS:
2. HUMINIE’S HOGALICIOUS BB 169.7144
PORK:
1. BIG B’S DOWN -N- DIRTY B 169.7144
4. THE DRUNK UNCLES - 168.0002
5. WOODHOUSE BARBECUE 166.2856
BRISKET:
2. CHAIN SMOKERS - 172.5714
4. CECIL’S SMOKIN BBQ - 165.1430
5. HALF FAST SMOKIN - 164.5716
NEW HOLLAND SUMMERFEST
NEW HOLLAND, PA
STARTS: 08/26/2011
ENDS: 08/27/2011
GRAND CHAMPION: 4:20 Q
RESERVE CHAMPION:
JACK’S DOWN HOME BBQ
OVERALL:
1. 4:20 Q - 662.8574
2. JACK’S DOWN HOME BBQ 661.1428
3. BACK PORCH BBQ - 659.4282
4. DIZZY PIG - 656.0002
5. PA MIDNITE SMOKERS - 654.8568
GRAND CHAMPION:
SMOKE ON WHEELS
RESERVE CHAMPION:
RHYTHM ‘N QUE
CHICKEN:
1. CHRISTMAS CITY BBQ - 176.0000
2. SMOKIN’ GNOME BBQ - 171.4286
3. BIG D’S BBQ - 171.4286
4. BLACK TIE BBQ - 170.8574
5. PIGHEADED BBQ - 170.2858
OVERALL:
1. KILLERS B’S BBQ - 687.4280
2. INBY8OUTBY9 - 667.4284
4. STILL SMOKIN - 662.2856
RIBS:
1. PIGHEADED BBQ - 172.5718
2. DIZZY PIG - 169.7144
3. SWINE DONE FINE - 169.1430
4. PHILLY BLIND PIG BBQ 169.1428
5. FREE RANGE BBQ - 168.0000
CHICKEN:
2. FAT BACKS BBQ & RIB SHAC 175.4286
3. INBY8OUTBY9 - 174.2858
4. SMOKIN TNT - 172.0002
5. QUELOGY - 170.2858
PORK:
1. THE BBQ GURU - 169.7144
2. BOVINE & SWINE - 168.0000
4. WHO ARE THOSE GUYS? 166.2858
5. SMOKIN’ S’WINE - 166.2858
BRISKET:
1. 4:20 Q - 176.0000
2. LO-N-SLO BBQ - 173.7144
3. FIRE ANTS BBQ - 169.7144
4. GUTS SMOKEHOUSE BBQ 169.7142
MANITOBA OPEN BARBEQUE
CHAMPIONSHIP
MORDEN MANITOBA, CN (12
TEAMS)
STARTS: 08/27/2011
ENDS: 08/28/2011
GRAND CHAMPION:
BURNSIDE BBQ
RESERVE CHAMPION:
PRAIRIE BBQ ASSOCIATION
OVERALL:
1. BURNSIDE BBQ - 670.2854
2. PRAIRIE BBQ ASSOCIATION 656.5716
3. SMOKIN HAWG BBQ - 650.2856
4. BAD AZZ BBQ - 646.8568
5. DUGZAPIG - 644.5708
RIBS:
1. MIKE’S CATERING - 174.2858
2. BITE ME BBQ - 170.8572
5. CROW CREEK BBQ - 163.4284
PORK:
2. STILL SMOKIN - 176.5714
3. SMOKIN GOURMET - 172.5716
4. PICKIN PORKERS - 170.8572
5. JACKS SMOKIN BUTTS - 168.5714
BRISKET:
2. MIKE’S CATERING - 168.0000
3. INBY8OUTBY9 - 167.9998
SMOKIN’ IN THE BOGS
WARRENS, WI
STARTS: 09/02/2011
ENDS: 09/03/2011
GRAND CHAMPION:
BRINGIN’ THE HEAT
RESERVE CHAMPION:
BIG DADDY’S
OVERALL:
1. BRINGIN’THE HEAT - 663.4286
2. BIG DADDY’S - 658.2856
4. FOX RIVER BBQ - 653.1434
5. REBEL FIRE QUE’N CO - 651.9998
CHICKEN:
3. TAILGATOR’S BBQ - 168.0000
4. DUGZAPIG - 166.8570
5. PORK-U-LATOR - 165.7142
CHICKEN:
2. SMOKIN’ CROATIANS - 170.8574
3. SERGEANT SMOKER - 169.1428
5. M-BURS - 164.0000
RIBS:
5. PORK-U-LATOR - 160.0000
RIBS:
2. FREEMAN BROTHERS BBQ 170.2856
3. BARABOO Q - 169.1428
4. BIG DADDY’S - 168.0002
PORK:
3. BAD AZZ BBQ - 168.5714
4. DUGZAPIG - 165.1426
PORK:
4. BIG DADDY’S - 166.8572
5. MADISON MEAT MAFIA 165.7144
BRISKET:
1. AFRICAN COOKBOYS - 166.2856
3. SMOKIN’ BONES - 159.4286
4. BAD AZZ BBQ - 158.2856
SMOKE ON THE BEACH
MYRTLE BEACH, SC
STARTS: 09/02/2011
ENDS: 09/03/2011
GRAND CHAMPION:
KILLERS B’S BBQ
RESERVE CHAMPION:
INBY8OUTBY9
BRISKET:
1. WYOCENA YACHT CLUB Q CRE 167.4286
3. SMOK’N BOTTY BBQ - 165.1430
4. BIG BOAR SMOKERS - 162.8574
5. BIG DADDY’S - 161.1428
SMOKIN IN MESQUITE BBQ
CHAMPIONSHIP
MESQUITE, NV
STARTS: 09/02/2011
ENDS: 09/03/2011
OVERALL:
2. RHYTHM ‘N QUE - 662.2850
3. PORKY’S REVENGE - 659.9998
4. LEFT COAST Q - 658.2854
5. MAD MAX’S BBQ - 656.5718
CHICKEN:
2. I.A.B. 30 BBQ - 172.5714
5. TRAILHOUND SMOKERS BBQ 170.2856
RIBS:
1. LITTLE MISS BBQ - 178.2858
2. MAD MAX’S BBQ - 174.2858
3. RHYTHM ‘N QUE - 171.4286
5. ROOFTOP BBQ - 170.2858
PORK:
1. LEFT COAST Q - 171.4286
5. ALL SAUCED UP - 169.1428
BRISKET:
1. RHYTHM ‘N QUE - 173.1428
2. ALL HOGS GO TO HEAVEN 169.1430
3. WOODHOUSE BARBECUE 168.5714
FOUR STATE BBQ CHAMPIONSHIP
PRESENTED BY DOWNSTREAM
CASINO RESORT
QUAPAW, OK (40 TEAMS)
STARTS: 09/02/2011
ENDS: 09/03/2011
GRAND CHAMPION:
CAVEMAN CUISINE
RESERVE CHAMPION:
MUNCHIN HOG’S @ THE HILT
OVERALL:
2. MUNCHIN HOG’S @ THE HILT 690.2856
4. RIBS 4 U - 685.1426
CHICKEN:
1. UNCLE BC’S - 178.8572
2. WILLIES HOG POND BBQ 176.5716
4. RIB CRIB PIGMEN - 173.7144
RIBS:
3. RIBS 4 U - 176.0000
4. RIB CRIB PIGMEN - 174.8572
PORK:
1. SHAKE ‘N BAKE BBQ - 177.1430
2. B&B BBQ AND CATERING 176.5716
BRISKET:
1. HOG TIDE BAR-B-QUE - 178.8572
3. WILLIES HOG POND BBQ 176.5714
4. LITTLE PIG TOWN - 175.4286
5. B&B BBQ AND CATERING 174.8572
WINDSOR SEPTEMBERFEST
COOKOFF
WINDSOR, MO
STARTS: 09/02/2011
ENDS: 09/03/2011
GRAND CHAMPION:
TRUEBUD BBQ
RESERVE CHAMPION:
THE SMOKING HILLS
OVERALL:
3. GETTIN’ SAUCED - 686.2854
4. MOKAN MEATHEADS - 682.8566
CHICKEN:
1. TRUEBUD- 180.0000
3. EMERALD BUFFALO - 173.1428
4. BIG O’S BBQ - 173.1428
5. PORK BARREL BBQ - 172.0000
RIBS:
2. STICKS AND CHICKS BBQ 176.5714
PORK:
2. MOKAN MEATHEADS - 176.0000
4. MOOCOW - 174.8572
5. TRUEBUD- 171.4284
BRISKET:
3. CRAMERQUE - 173.1428
4. SMOKIN’ ROY’S BBQ - 172.5714
SMOKIN BREW BBQ
PARKER, CO
STARTS: 09/02/2011
ENDS: 09/04/2011
GRAND CHAMPION:
THE SMOKERING.COM
RESERVE CHAMPION:
BIGGINS BBQ
OVERALL:
1. THE SMOKERING.COM - 681.1426
4. A FROG AND A DOG - 676.0000
5. Q PIG BBQ - 671.4280
CHICKEN:
2. PATRIOTS BBQ - 176.0000
3. SMOKIN’ OAK BARBEQUE 174.8572
4. CHIBI-Q - 174.8570
5. SKIN AND BONES II - 173.1428
RIBS:
2. WILD HOGS BBQ - 173.1430
3. GETTIN’ PIGGY WIT IT! - 173.1428
5. THE SMOKERING.COM - 170.8572
PORK:
1. BACKDRAFT BBQ - 178.2858
2. GETTIN’ PIGGY WIT IT! - 174.8570
3. GQUE - 174.2856
BRISKET:
1. A FROG AND A DOG - 174.8572
3. SMOKE THERAPY - 170.8570
4. Q PIG BBQ - 169.7140
5. CHIBI-Q - 169.1426
KCBS Upcoming Events
10/07/2011-10/08/2011: Cullman, AL.
Oktoberfest Bar-B-Q Challenge. Steve
Cooke. 304 Graham St, SW, Cullman,
AL 35055. Phone: 256-339-1209. Fax:
256-734-4458. Email: [email protected]. St. Champ.
October
10/07/2011-10/08/2011:
Metropolis,
IL. Super City Blues & Ques. Priseilla
Abell. . Phone: 618-524-1696. Email:
[email protected].
St.
Champ.
10/07/2011-10/08/2011: Golden City,
MO. Golden City Rockn’ Blues & BBQ
State Championship. Michelle Higgins.
PO Box 234, Golden City, MO 64748.
Phone: 417-682-1568. Fax: 417-6810176. Email: [email protected]. Website: http://www.gcbbq.
com. St. Champ.
10/07/2011-10/08/2011: De Soto, KS.
Cookin’ on the Kaw BBQ Contest. Sara
Ritter. PO Box 70, De Soto, KS 66018.
Phone: 913-583-1585. Fax: 913-5851821. Email: [email protected].
Website: http://www.desotoks.org. St.
Champ.
10/07/2011-10/08/2011: Arthur , IL.
Central Illinois Bragging Rights.
George Fritz. . Phone: 217-649-7703.
Email: [email protected]. Website:
http://www.cibr-bbq.com. St. Champ.
10/07/2011-10/08/2011:
Harrisburg,
PA. Keystone Classic Barbeque. James
Sharp. 2300 N Cameron St., Harrisburg,
PA 17110-9443. Phone: 717-787-2905.
Fax: 717-705-9900. Email: kile@state.
pa.us. Website: http://www.keystoneinternational.state.pa.us. St. Champ.
10/07/2011-10/08/2011: Centralia, MO.
Anchor City Cook Off. Ginny Zoelless.
PO Box 235, Centralia, MO 65240.
Phone: 573-682-2272. Email: ginny@
midamerica.net. Website: http://www.
anchorcityco.com. St. Champ.
10/07/2011-10/08/2011: Lyons, GA. The
Real Squeal: Lyons Barbecue & Music
Festival. Alexa Carter Britton & Tim
Lively134 NW Broad St, Lyons, GA
30436. Phone: 912-526-6445 or 706554-3552 or 706-551-2045Fax: 912526-4372. Email: [email protected]
or [email protected]. Website: http://
www.therealsqueal.com. St. Champ.
10/07/2011-10/08/2011: Rocky Mount,
NC. Eastern Carolina BBQ Throw
Down. Debbie Julio. PO Box 1180,
Rocky Mount, NC 27802. Phone: 252972-1159. Fax: 252-972-1232. Email:
[email protected]. Website: http://www.bbqthrowdown.net. St.
Champ.
10/07/2011-10/08/2011:
Greenfield,
MA. Riverside Blues & BBQ. Christy
Moore. . Phone: 413-772-1553. Email:
[email protected]. Website:
http://www.riversidebluesandbbq.com.
10/07/2011-10/08/2011: St. Louis, MO.
St. Louis River Rub. Kurt Schwab
& JUDGES: Charlie BrinzaPO Box
69024, St. Louis, MO 63169. Phone:
314-421-3480. Fax: 314-421-1263.
Email: [email protected] or [email protected]. Website: http://www.stlriverrub.com. St. Champ.
10/07/2011-10/08/2011: Jackson, MS.
Wahabi 1st Annual BBQ Cookoff. William Sistrunk. 140 Holmar Drive, Brandon, MS 39047. Phone: 601-937-1052.
Email: [email protected]. Website: http://www.wahabishriners.org. St.
Champ.
10/07/2011-10/08/2011: Jackson, TN.
Sam’s Club BBQ Competition (Regional). Wayne Lohman. . Phone: 901-7542948. Email: [email protected].
Website: http://www.kcbs.us/sams-clubseries.php.
10/08/2011-10/08/2011: Tuxedo, NC.
3rd Annual Future Legends of Barbeque (Competitors Series). Paige
Hafner Wells. . Phone: 828-606-0209.
http://futurelegendsofbbq.com.
10/08/2011-10/09/2011: Waxhaw, NC.
Grill’n & Chill’n on Main. Catherine
Murphy. . Phone: 704-843-2195 x226.
http://www.waxhaw.com. St. Champ.
10/14/2011-10/15/2011:
Springfield,
TN. United Way of Robertson County
The Battle. Michelle Powell. . Phone:
10/14/2011-10/15/2011:
Bentonville,
AR. Sam’s Club BBQ Competition
(National). Tana Shupe. . Phone: 931607-2622. Email: [email protected].
Website: http://www.kcbs.us/sams-clubseries.php.
10/14/2011-10/15/2011: Garnett, KS.
Autumn Blaze BBQ Smokeoff. Ted
Uhler. . Phone: 785-448-5357. Email:
[email protected]. Website: http://garnettkofc.com. St. Champ.
10/14/2011-10/15/2011:
Chambersburg, PA. Smoketoberfest BBQ Challenge. Eric Forrester. PO Box 153,
Shady Grove, PA 17256. Phone: 717816-7252. Fax: 866-314-9123. Email:
http://www.smoketoberfestbbq.com. St.
Champ.
10/14/2011-10/15/2011: Florence, CO.
Florence Eureka Days - Kick in the Butt
BBQ Competition. Cindy Cox. 805 E
Main, Florence, CO 81226. Phone: 719546-4343. Email: cindycox@bresnan.
net. Website: http://www.kickinthebuttbbq.com. St. Champ.
10/14/2011-10/15/2011:
Nelsonville,
OH. Ohio Smoked Meat & BBQ Festival. Kevin Dotson. PO Box 276, Nelsonville, OH 45764. Phone: 740-753-4346.
Fax: 740-753-1019. Email: [email protected]. Website: http://
www.ohiobbq.org. St. Champ.
10/14/2011-10/15/2011: Ward, SC. Grillin on the Farm. William Bell. . Phone:
803-275-7994. Website: http://www.
grillnonthefarm.com .
10/14/2011-10/15/2011: Parsons, KS.
Balloons Bikes Blues & BBQ. Dave
Winchell. 1405 Belmont, Parsons, KS
67357. Phone: 620-423-1193 or 620421-2365. Email: dwinchell@cableone.
net. Website: http://www.visitlabette.
com. St. Champ.
10/14/2011-10/15/2011: Canton, GA.
Cherokee Pignic. Pamela Carnes. .
Phone: 770-345-0400. Email: pam@
cherokeechamber.com. Website: http://
www.cherokeepignic.com. St. Champ.
10/14/2011-10/15/2011: New London,
CT. Best Backyard BBQ. Barbara Neff. .
Phone: 860-443-3786 or 860-460-0414.
Email: [email protected]. Website: http://www.neffproductions.com/
bbq. St. Champ.
10/14/2011-10/15/2011: Independence,
MO. The Fountains Blaze Off & Senior
Q. Megan Hollar. . Phone: 816-2575100. Email: [email protected].
St. Champ.
10/14/2011-10/15/2011:
Libertyville,
IL. Barn Burner Bar-B-Q. Stephanie
Norum. 14245 W Rockland Rd, Libertyville, IL 60048. Phone: 847-990-3714.
Fax: 847-362-5032. Email: snorum@
lambsfarm.org. Website: http://www.
lambsfarm.org/events. St. Champ.
10/14/2011-10/15/2011: Munfordville,
KY. Big Buffalo Crossing BBQ CookOff. Coni Shepperd. PO Box 304,
Munfordville, KY 42765. Phone: 270524-4752. Fax: 270-524-4852. Email:
[email protected].
Website:
http://www.visitmunfordville.com. St.
Champ.
10/15/2011-10/16/2011: Fort Smith, AR.
10th Annual Bordertown Bash. Daniel
Moore. PO Box 10242, Fort Smith, AR
72917. Phone: 479-650-9135. Email:
[email protected].
Website:
http://www.bordertownbash.com.
St.
Champ.
10/21/2011-10/22/2011: White County
(Cleveland/Sautee), GA. 2nd Annual
Hillbilly Hog BBQ Throwdown & Musicfest. Heather Sinyard. 68 Barker
Trail Rd, Cleveland, GA 30528. Phone:
706-809-0139. Email: [email protected]. Website: http://www.hillbillyhogbbq.com. St. Champ.
10/21/2011-10/22/2011:
Lynchburg,
TN. 23rd Annual Jack Daniel’s World
Championship (Invitational). Debbie Christian. . Phone: 931-759-6332.
Email: [email protected]. Website: http://www.jackdaniels.com. St.
Champ.
10/21/2011-10/22/2011: Woodstock, VA.
Shenandoah Valley BBQ Fest. Dean
Morgan. . Phone: 540-459-3867. Email:
[email protected]. Website: http://
www.shencofair.com. St. Champ.
10/22/2011-10/23/2011: Dalton, GA.
Liberty Tree BBQ Festival. Kasey Carpenter. 201 West Cuyler St, Dalton, GA
30720. Phone: 706-218-8065. Fax: 706529-9664. Email: buckblue@hotmail.
com. Website: http://www.libertytreebbq.com. St. Champ.
10/28/2011-10/29/2011: Fort Gibson,
OK. Smokin’ the Fort - BBQ & Bluegrass Festival. Gary Perkins. PO Box
730, Fort Gibson, OK 74434. Phone:
918-478-4780. Fax: 918-478-4780.
Email: [email protected]. Website: http://www.fortgibson.com.
St.
Champ.
10/28/2011-10/29/2011: Gastonia, NC.
Carolina Smoke-off. Denise Propst.
4514 Lisa Drive, Gastonia, NC 28056.
Phone: 704-864-5102. Email: denise@
getdenise.com. Website: http://www.getdenise.com.
November
11/04/2011-11/05/2011: Harrison, AR.
Cookin’ on the Creek. Anna Marie
Sullivan. 621 E Rush, Harrison, AR
72601. Phone: 870-741-2659. Fax: 870741-9059. Email: [email protected]. Website: http://www.
cookinonthecreek.com. St. Champ.
11/04/2011-11/05/2011: Livingston, AL.
Sucarnochee BBQ & Blues Cook-off.
Stephen Liverman. Station 45, UWA,
Livingston, AL 35470. Phone: 205-6525405. Fax: 205-652-3827. Email: [email protected]. Website: http://www.
centerforblackbelt.com. St. Champ.
11/04/2011-11/05/2011: Shelby, NC. Hog
Happnin’. Jerry Gardner. PO Box 2343,
Shelby, NC 28150. Phone: 704-4824202. Email: [email protected].
Website: http://www.hoghappnin.com.
St. Champ.
11/11/2011-11/12/2011: Antioch, CA.
Smokin’ on the Delta (Preliminary Approval). Karen Howe. . Phone: 925-7574400. Email: [email protected]. Website: http://www.contracostafair.org. St.
Champ.
11/18/2011-11/19/2011: Plant City, FL.
Plant City Pig Jam. Amy Nizamoff.
106 North Evers Street, Plant City, FL
33563. Phone: 813-754-3707. Fax: 813752-8793. Email: [email protected].
Website:
http://www.plantcitypigjam.
com. St. Champ.
11/18/2011-11/19/2011: Cumming, GA.
The National BBQ Cup. Randall Bowman. 465 Tolbert St, Cumming, GA
30040. Phone: 770-886-6290. Fax: 770886-6291. Email: [email protected]. Website: http://www.nationalbbqcup.com.
December
12/02/2011-12/03/2011:
Scottsdale/
Fountain Hills, AZ. Get Your Pig On
Barbecue. Mea Abraham/ April Copeland. 2310 E Magnolia, Phoenix, AZ
85034. Phone: 602-296-1561. Fax: 602296-1574. Email: info@getyourpigon.
com. Website: http://www.getyourpigon.
com. St. Champ.
12/02/2011-12/03/2011: Demopolis, AL.
Christmas on the River. Paul Willingham. 102 East Washington St, Demopolis, AL 36732. Phone: 334-289-2856.
Email: [email protected].
St.
Champ.
12/09/2011-12/10/2011: Mesa, AZ. Holiday Cook-Off for Kids (1). Tom Duncan
Sr.. . Phone: 480-209-9685. Email: [email protected]. Website: http://www.
whiskeyranchbbq.com. St. Champ.
12/09/2011-12/10/2011: Vista, CA. The
Little Engine That Could I. Henry Silvestre. . Phone: 951-445-1903. Email:
[email protected]. Website: http://fit2gobbqevents.com. St. Champ.
12/10/2011-12/11/2011: Mesa, AZ. Holiday Cook-Off for Kids (2). Tom Duncan
Sr.. . Phone: 480-209-9685. Email: [email protected]. Website: http://www.
whiskeyranchbbq.com. St. Champ.
12/10/2011-12/11/2011: Vista, CA. The
Little Engine that Could II. Henry Silvestre. . Phone: 951-445-1903. Email:
[email protected]. Website: http://fit2gobbqevents.com. St. Champ.
KCBS Upcoming Events
04/27/2012-04/28/2012: Edenton, NC.
Hog Fest in Historic Edenton. Jerry
Rahal. . Phone: 252-482-0106. Email:
http://www.hogfestedenton.com.
St.
Champ.
04/27/2012-04/28/2012: Lexington, NC.
BBQ Capital Cook-Off. Chad Hodges. .
Phone: 336-249-0383. Email: [email protected]. Website: http://
www.uptownlexington.com.
May 2012
05/04/2012-05/05/2012: St. Joseph, MO.
Apple blossom Barbecue Contest. Tom
Supple. . Phone: 816-238-7144. Email:
[email protected]. St. Champ.
12/30/2011-12/31/2011: Buena Park,
CA. 2nd Annual Wildwest BBQ Championship (1). Henry Silvestre. . Phone:
951-445-1903.
Email:
hsilvestre@
aol.com. Website: http://www.fit2gobbqevents.com. St. Champ.
05/11/2012-05/12/2012: Manhattan, KS.
Rods, Ribs & Rock-n-Roll. Buck Driggs.
. Phone: 785-776-0541 or 785-313-1346.
St. Champ.
12/31/2011-01/01/2012: Buena Park,
CA. 2nd Annual Wildwest BBQ Championship (2). Henry Silvestre. . Phone:
951-445-1903.
Email:
hsilvestre@
aol.com. Website: http://www.fit2gobbqevents.com. St. Champ.
05/18/2012-05/19/2012:
Bakersfield,
CA. Bakersfield’s Biggest Baddest BBQ
Championship. Mike George. . Phone:
661-331-3900. Email: mikegeorge@
agapemtgco.com. Website: http://www.
bakebbq.com. St. Champ.
January 2012
05/18/2012-05/19/2012: Abilene, KS.
Wheatstock Grill-Off: Peace, Love &
BBQ. Barbara Schoming. . Phone:
785-263-6688 or 785-787-2480. Email:
[email protected]. Website: http://
www.caringforyou.org/flour. St. Champ.
01/27/2012-01/28/2012: Young Harris, GA. Georgia BBQ Championship
Throwdown (Preliminary Approval).
Jim Stancil & Email Only. Phone: 404386-2531. Email: [email protected] or [email protected].
Website: http://www.georgiabbqchampionship.com. St. Champ.
05/18/2012-05/19/2012: Steeleville, IL.
Randolph County Pig Party. Jason Vallett. . Phone: 618-615-5093 or 618-6155093. Email: [email protected]. St. Champ.
01/27/2012-01/28/2012: Lake Havasu
City, AZ. Lake Havasu Music Brews and
BBQ. Skip & Cheryl Ramsden. . Phone:
March 2012
03/02/2012-03/03/2012: Pensacola, FL.
Smokin in the Square. Ivan Delabruere.
. Phone: 850-995-0060 or 850-516-2622.
Website: http://smokininthesquare.food.
officelive.com. St. Champ.
03/16/2012-03/17/2012: Tupelo, MS.
Link Centre Don’t Be Cruel BBQ Duel.
Bev Crossen Randy Pickens. [email protected]. Phone: 662-397-6821
or 662-397-6821. Website: http://www.
tupelobbqduel.com.
03/30/2012-03/31/2012: Benton, KY.
Benton KY Kiwanis Barbeque KookOff. Ed Jones. . Phone: 270-527-1877.
Website:
http://bentonkykiwanisclub.
org. St. Champ.
03/30/2012-03/31/2012: Slidell, LA.
Slidell BBQ Challenge. Skinny King.
. Phone: 985-643-6863. Email: [email protected]. Website: http://labbq.org/slidell. St. Champ.
April 2012
04/06/2012-04/07/2012: Kennett, MO.
Kennett Jaycee’s Show Me State BBQ
Cookoff. Allen Williams. . Phone: 573717-6875. Email: kennettkcbbq@yahoo.
com. Website: http://kennettjaycees.com.
05/18/2012-05/19/2012: Langley, OK.
Grand Lake BBQ Festival. Darrel Hicks.
. Phone: 918-261-5422. Email: [email protected]. Website: http://
www.grandlakebbq.com. St. Champ.
05/19/2012-05/20/2012:
Sacramento,
CA. The Big Oink. Ed Anhorn. . Phone:
916-599-5095. Email: [email protected]. Website: http://www.sierrasmokehousebbq.com. St. Champ.
05/25/2012-05/26/2012: Lewisburg, TN.
Lewisburg Rotary Club BBQ Cook-Off.
Jeff Jordan. . Phone: 931-359-4373.
Email: jjordan@advancedeyecareclinic.
net. Website: http://www.rotary of lewisburg.org. St. Champ.
June 2012
06/01/2012-06/02/2012: Valley Center, KS. Valley Center Spring Fling.
Marshella Peterson. . Phone: 316-7557340. Email: [email protected].
Website: http://www.vckschamber.com.
St. Champ.
06/15/2012-06/16/2012: Tryon, NC. Blue
Ridge BBQ Festival. Christina Feagan
Carl Wharton. . Phone: 828-859-7427
or 828-817-3691. Email: christina@
carolinafoothillschamber.com.
Website: http://www.blueridgebbq.com. St.
Champ.
06/22/2012-06/23/2012: Apex, NC. Peak
City Pig Fest. Graham H. Wilson. .
Phone: 919-362-7141. Email: gwilson@
prstreet.com.
06/29/2012-06/30/2012: Artesia, NM.
Smokin’ on the Pecos. David Grousnick.
. Phone: 575-513-4291. Email: [email protected].
06/29/2012-06/30/2012: Covington, VA.
Covington Cork and Pork Festival. Les
Balgavy. . Phone: 540-960-1532. Email:
[email protected].
Website:
http://www.covingtoncorkandpork.com.
St. Champ.
July 2012
07/03/2012-07/04/2012: Whiting, IA.
Whiting 4th of July BBQ Cook-Off. Kurt
Neldeberg. . Phone: 712-455-2095 or
712-251-7861. Email: klneld@longlines.
com. Website: http://www.whitingbbq.
com. St. Champ.
07/13/2012-07/14/2012:
Gettysburg,
PA. The BBQ Skirmish. Dan Zalewski.
. Email: [email protected].
Website: http://www.adamsarts.org.
07/21/2012-07/22/2012: Kingston, RI.
Wakefield Rotary Campus Cookoff &
State BBQ Championships. Arthur Faria. . Phone: 401-789-3902. Email: [email protected].
August 2012
08/17/2012-08/18/2012: Salt Lake City,
UT. Rock ‘N’ Ribs Festival. Kristen
Young. . Phone: 801-535-6132. Email:
[email protected].
Website:
http://www.thegallivancenter.com.
St.
Champ.
08/25/2012-08/26/2012: Washington Island, WI. Deaths Door Barbeque. Dick
Jepson. . Phone: 920-535-0504. Email:
[email protected].
Visit Us On Facebook!!
www.facebook.com/KansasCityBarbequeSociety
Cat Head Biscuits And
Garlic Fried Chicken
By Sonny Ashford
Have you been to Borders Bookstore for their going out of business
sale? Well, I guess that should “Gone” Out of Business at this point. I
went there three weeks ago to look for a couple of books on barbeque or
good Southern foods that would serve up good at a cook site and there
was nothing. There were a few, maybe a third, of the books left. This
made me wonder where I go next when one of the clerks passed along
that I should go to e-Bay. This was kinda fortuitous as I had a friend
send me an e-cookbook was obtained from e-Bay. Cat Head Biscuits
And Garlic Fried Chicken turned out to be just what I was looking for as
a review book.
Now right up-front this book was an e-book that you bid on and I
didn’t know there was such a thing but sure ‘nuf it was right there and
I got a good gift and learned something at the same time. Finish reading this review and then go to http://www.ebay.com/itm/ws/eBayISAPI.
dll?ViewItem&item=170694980822 and bid on a copy. They start at
$0.99 so you know it is a bargain.
This is Carolina Mountain Cooking that was written by Pearlie and Jewel
and the dedication for “Cat Head Biscuits And Garlic Fried Chicken was
created from the recipes and memories of two of the Carolina Mountain’s
most talented cooks and most gracious Southern ladies.” The bottomline is that they hold to this throughout the book. For forty-four years I
have been going to North Carolina and most of those year the cooking
was done on a wood stove [aka your smoker] and I think the idea here
is to adapt some of these wonderful recipes to your Dutch Oven or just
simply inside the smoker.
There are several sections:
Meats and Main Dishes
Fruits and Vegetables
Breads
Jams and Gravies
Desserts
Casseroles
In the Meat and Main Dishes you get to see Church Social Meatloaf, Catfish With Bacon And Horseradish Sauce, Garlic fried Chicken and Cornbread Pie as a few examples. All of this can be served up with Fruits and
Vegetables recipes like Hobo Beans, black-eyed Pea Soup Wilted Dandelion Greens, Fried Cabbage and Green Tomato Pie. Of course the Breads
include Johnny Cakes, Cat Head Biscuits, Molasses Oatmeal Bread that
can be consumed with Jams and Gravies to spread and sop such as Old
fashioned Tomato Gravy, Sausage Gravy or mama’s Strawberry Jam. But
man the Desserts like Black Mountain Buttermilk Pound cake, Bottom’s
Up Peach Cobbler, Hummingbird Cake, or Kentucky Derby Pie but don’t
forget the Casseroles for Friday night or on the Sunday cover dish where
Dump Dish Dinner, Bumsville Beef and Macaroni Skillet, Chicken and
Dressing Casserole will always be welcomed again and again.
This a lot of fun to read and a lot more fun to make and eat some of
these recipes. I hope you will try some of them on your smoker and
also at the house. There also are stories scattered though that you
will enjoy, at least I enjoyed them. Now, I just want to meet Pearlie and Jewel but remind you to go to get a copy of Cat Head Biscuits
And Garlic Fried Chicken at http://www.ebay.com/itm/ws/eBayISAPI.
dll?ViewItem&item=170694980822.
When you get your copy let me know if you enjoy it as much as I do.
branded emblem
Trading/collector’s pins for your team of event.
•
free art
•
free quotes
•
low pricing/top quality
•
100-pc minimum

Inside - Kansas City Barbeque Society

Transcription

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