One step closer to a BBQ dream

Transcription

Kansas City Barbeque Society – America’s Barbeque Experts!®
June 2013
Postmaster: Dated Material. Please deliver by June 10, 2013
The Monthly Publication of the Kansas City Barbeque Society
One step closer to a BBQ dream
By: George Hensler
Back in February 2010 Mike Richter and his teammate Chris Owen from Chix, Swine & Bovine were asked to help with the cooking duties associated
with a scheduled KCBS judging class to be held in Salisbury, Maryland. The class was in conjunction with the Pork in the Park barbecue contest held
each year in April. At the time, the contest was organized by Sandy Fulton who was a driving force since the contests’ first days nearly 10 years ago.
As the CS&B crew was prepping and cooking the meats needed for the instructional boxes they noticed a young man hanging around and looking
on with interest as to what was going on. He was asked if he would like to help and he enthusiastically accepted. As it turns out, the young man was
named Dillon Booth and was the then 12 year old grandson of the contest organizer Sandy Fulton.
The team gave Dillon some paper towels and a bottle of spray cleaner along with some preliminary
instructions; “you have to work clean” he was told. Dillon jumped in and was gobbling up tips and
information like a brand new Hoover and cleaning up like one too. They gave him samples as each
meat was readied for the box. When they gave him a slice of brisket, Dillon took a bite then ran off,
returning ten minutes later. When asked where he went, he explained he went to share his slice of
brisket with his Mother Staci, as it was her favorite.
The team members took a liking to the kid and were equally impressed with his thirst for knowledge
and caring personality. As they parted ways after the cooking session, Dillon was given a team apron
and asked if he would like to join the team in April when they cooked the Pork in the Park contest. It
was also at this time, the team learned that Dillon had inoperable brain tumors, a condition he had
battled with for most of his life and still affects him.
Not letting his medical condition stand in his way, Dillon jumped at the opportunity to be a team
member for the weekend. He bugged his Mom until she relented and allowed him to miss Friday
classes so he could get out to the site and help the team with its prep work. Dillon was knocking on
the door of the CS&B motor coach at 7:00AM Friday morning which was a little early for the team
that had arrived and set up the evening before and had just spent several hours enjoying a few icy
cold adult beverages.
Upon answering the door, Mike found Dillon with a huge smile, apron on and ready to work. Mike says that several times as they were prepping the
meats that day, Dillon would pick up and wash a knife Mike had set down but was not yet finished with. When asked where the knife went, Dillon
reminded him, “we have to work clean.” He hung out and helped the team wherever he could and was very excited when the team asked him to accompany them to the awards ceremony, especially after he was given a team shirt to wear.
After walking with the team for 6 trips to the stage that day including the Grand Championship call, Dillon was hooked. Since then, Dillon cooks
about 4-5 contests a year with his friends from CS&B and has become a respectable barbecue cook in his own right. Last year he started his own
team called Tribal Smokers and has cooked numerous backyard contests collecting his share of BBQ bling on his own, but always grateful to Mike
and his crew for their guidance.
Today, between school, visits to the Doctors, practice cooks, backyard events as well has teaming up with
CS&B Dillon has a very busy schedule. His ultimate goal is to cook a KCBS contest as his own team. To that
end, he needed to add one more cooker to his inventory in order to be able to accommodate a full contest
load. This year at the Pork in the Park contest in April, he got a little closer to that goal.
Dillon had made an inquiry on Facebook as to the availability and pricing of a new UDS cooker from a
local builder in his hometown of Salisbury, Maryland. The post was seen by several BBQ folks who knew Dillon along with his story due to his close association with Mike and the Chix, Swine and Bovine team. A few
instant messages later found the folks on the BBQ circuit plotting, planning and scheming.
As a result, after the cooks meeting at the Pork in the Park contest, Dillon was presented with a brand new
UDS cooker. The best part was the cooker was packed with assorted gear including knifes, team tee shirts
and hats, rubs, sauces along with a complete BBQ Guru set up for the unit. The folks in the BBQ community
really stepped up, but there is no surprise there. I have said it before and I will say it again, BBQ folks are
good people.
I was lucky enough to be there when the smoker was presented and I will tell you this, the smiles on Dillon
and his families’ faces were, for lack of a better word, priceless. I don’t think there was a dry eye in the place.
Now that Dillon’s arsenal is complete, if all goes well, next year he’ll be out there cooking in the KCBS
series and according to Mike Richter, he’ll be a force to be reckoned with. From what I have heard and observed, I think he is right. I look forward to seeing Tribal Smokers out on the BBQ trail and wish Dillon the best. I know he will succeed and I also
know one more thing, Dillon will do his best to “work clean” just like Mr. Chris told him to do.
Inside
The Bullsheet
Retail List
4
Books, Seasonings & More
Welcome!32-34
Upcoming Events
KCBS New Members
2013-2014 Events
18-19
Class Schedules
Cooking, Judging & Table
Captain Classes
37-40
Volume 28, Issue 6
11514 Hickman Mills Drive
KCMO 64134
Phone: 800.963.5227
www.kcbs.us
page 2bullsheet – June 2013
bullsheet – June 2013Page 3
Welcome to the
700+ Club!
Gillys BBQ
Two Old Men and A Grill
901Q
Bub-Ba-Q
704.5714
Kennett Jaycee’s Show Me State
BBQ Cookoff
700.5712
Third Annual Bull Moose BBQ Contest
Bayou Boogie BBQ
704.5712
High on the Hog Festival
704.5718
Kings Mountain Firehouse BBQ
Cook-off
703.4288
BBQ Boogie & Blues
Butcher BBQ
700.0000
Bixby BBQ & Blues Festival
Congratulations to the
following new Master CBJ’s!!!!
TOM CARROLL
DAVID MIMMS
SUE AUSTIN
SANDRA CURRY
ANITA CROWELL
TIM PENNINGTON
WES SCALES
GARY ALDERSON
ROBERT MAHRT
KEITH RABENBERG
BARBARA STUART
JOANN NORRIS
RAY DAVIS
ALECIA DAVIS
JEFF VAUGHN
WES KAUTZI
DAVIDSON, NC
PASADENA, CA
MEMPHIS, TN
CAPE CORAL, FL
KANSAS CITY, MO
ROCHESTER, MN
LAS VEGAS, NV
EVANSVILLE , IN
MORTON, IL
BRENTWOOD, MO
OLATHE, KS
OLATHE, KS
ESTILL SPRINGS, TN
ESTILL SPRINGS, TN
PARKER, CO
LEAWOOD, KS
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
kcbs retail list
BBQ Books
The first price is for members only!
500 Barbecue Dishes: Paul Kirk............................................................$15.95
America’s Best BBQ: Ardie Davis & Paul Kirk....................................$20.00
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....................$20.95/$22.95
The Kansas City Barbeque Society Cookbook25th Anniversary Edition..................................................$20 Free Shipping
On the Grill Backyard Bunglers: Steve Tyler.....................................$19.95
They Were Smokin’: Billy Bob Billy.......................................................$24.95
Pins & Accessories
2013 KCBS Member Pin............................................................................$3.00
2012 KCBS Member Pin............................................................................$3.00
2011 KCBS Member Pin............................................................................$3.00
2010 KCBS 25th Anniversary Pin.............................................................$3.00
Specialty Pins
Pig, Cow, or Chicken Pin..........................................................................$3.00
Past Years KCBS Pins Limited Quantities 2005, 2003, 2008................. $2.00
KCBS Member Banner............................................................................$20.00
BBQ Seasonings & Sauce
Butch's Smack Your Lips BBQ Seasoning (8 oz.) regular or cajun.........$5.00
Happy "Holla" Steak Seasoning (3 oz.)......................................................$2.50
KC Backyard Rubs (7 oz.) (KC Style or Bold & Spicy)............................$5.00
Pig Pen’s Seasoning (5.5 oz.)......................................................................$5.00
Pig Pen’s Hot & Spicy Seasoning (5.5 oz.)................................................$5.00
Smacker’s Sweet & Spicy Rub (5.5 oz)...................................................................$6.00
BBQ DVD’s
Norman Dasinger - [email protected]
Arkansas
Mo Sliger - [email protected]
Arizona
Real BBQ Know How- Troy Black......................................................$29.99 ea
Happy “Holla”- Ed Roith- .. .............................................................$38.00 ea
KCBS Order Form
Ryan Passey - [email protected]
Illinois
Andrew Piskorz - [email protected]
Indiana
Brian Herbert - [email protected]
Georgia
Danny Boes - [email protected]
Maryland
Skip Schlesinger - [email protected]
Missouri
Lee Jeffers - [email protected]
Greg Dahl - [email protected]
Oklahoma
Don Jones - [email protected]
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]
Ohio, Kentucky, Indiana
LIam McCarthy - [email protected]
Vermont
Gerren Allen - [email protected]
Virginia
James Haddix - [email protected]
Mississippi
David Sansing - [email protected]
kcbs, 11514 hickman mills dr., kc, mo 64134
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International Add $15.00 for S/H
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Kansas City
Barbeque Society’s
Side Dish
our mission
Recognizing barbecue as America’s Cuisine, the
Mission of the Kansas City Barbeque Society is to
celebrate, teach, preserve and promote barbeque
as a culinary technique, sport and art form.
Kansas City BullSheet (USPS - 015592, Periodical Postage) is published
monthly by The Kansas City Barbeque Society at 11514 Hickman Mills Drive,
Kansas City, MO 64134. $18 of the $35.00 dues is allocated to subscription.
For editorial, display, and classified advertising information call 816/765-5891.
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Kansas City BullSheet is the official members-only publication of the Kansas City
Barbeque Society©. Join KCBS today to get your subscription started.
Kansas City Barbeque Society
11514 Hickman Mills Drive
Kansas City, MO 64134
Phone: 816.765.5891
Toll Free: 1.800.963.KCBS (5227)
Fax: 816.765.5860
Visit 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
Remus Powers PhB- Remus Says
Paul Kirk CWC, PhB, B.S.A.S.- Education
Corner; The Readers Recipe Exchange
George Hensler- Startin’ The Fire
Mike Garrison- The Adventures of the Flying
BBQ Judges
Pat Maddock - The Great Pacific Northwest
Marc Gonick - Barbecue Confidential
Articles By:
Debby Harwell
Randy & Carol Bigler
Ernie Poland
Gordon Hubbell
Phil & Rosemary Morrow
Photos By:
Debby Harwell
Ernie Poland
Remus Powers
Pat Maddock
the kansas city Bullsheet INQUIRIES
Kelly Cain
Editor, Kansas City Bullsheet
[email protected]
Contest sanctioning &
Team of the year Inquiries
Karrin Murphy
Team of the Year Coordinator &
Contest Manager
[email protected]
OFFICE MANAGER/
accounts receivable & Payable
Sybilla Hawkins
Manager, Accounts Payable & Recieveable
[email protected]
Membership inquiries
Sammye Phelps
Manager, Membership Services
[email protected]
KCBS Officers
Candy Weaver - President
Mike Budai - Vice President
Mark Simmons - Treasurer
Kim Collier - Secretary
Carolyn Wells - Executive Director/Co-Founder
President’s
Corner
So how’s your KCBS year been so
far? I’ve loved the cooler weather this spring
and it’s made me consider cooking later in the summer. I admit it
-- last year I took 6 weeks off during the hottest summer “dog”
days. This year has been a struggle cooking-wise for me. I’ve
messed around with recipes and even changed out my cooker a
time or two, leaving the pellet Geer (aka Jambo) at home. I think
it’s been helpful to judge more -- I highly recommend it for cook
CBJs out there!
Latest news from the Board.
Grants in Aid will be awarded to 34 students, children of KCBS
members! Grants were approved to four charitable entities.
We’re entering the final shake down for KCBScore. When all
the reps are trained, the KCBS Board will set a “date certain” to
switch all contests over to the new scoring system. Detail score
sheets will change for cook teams. Teams will see where their entry
scored on the table that judge the entry.
Have you heard about the 700+ Club? It’s a new recognition
for teams that score cumulatively 700 or more overall. Soon 700+
will share space with 180 Club on the web pages. As of May 13th,
six teams have won the pin: Gilly’s BBQ (Kennett, MO, April 6),
901Q (Somerville, TN, April 6), Bayou Boogie BBQ (Winchester,
TN, April 20), Two Old Men and a Grill (Kings mountain, NC,
April 20), Bub-Ba-Q (Calhoun, GA, April 27) and Butcher BBQ
(Bixby, OK, May 4).
Candy Sue Weaver
President, KCBS Board of Directors
LIFETIME MEMBERS
The following people have become
lifetime members of KCBS this month
All rights reserved,
Kansas City Barbeque Society© 2013.
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 July issue is June 15th @ 5pm CST Any ad, comment
or article received after this date may appear in the next issue.
KATHY KEM LEAVENWORTH, KS
JACK KEM LEAVENWORTH, KS
DON IRVIN PIQUA, OH
MARK CLARK LENEXA, KS
TRISTAN COX SMITHVILLE, MS
JEROME COX SMITHVILLE, MS
MISTY COX SMITHVILLE, MS
AUBREY COX SMITHVILLE, MS
PHYLLIS WALLACE ADA, OK
JASON BROWN LIBERTY, MO
NICOLE MACKEBEN LIBERTY, MO
TIM WONG FOUNTAIN VALLEY, CA
Minutes from
the Board
Please note Mike McCloud’s Marketing report and I make the motion
that we approve the WFC licensing agreement between WFC and KCBS
for non-bbq related contests and the approval of a $10,000 (maximum)
budget to implement a BBQ Backyard Sweepstakes, which will be used
to promote KCBS, Sam’s and the GABT Tour by building a new consumer
data base.
Don Harwell made a motion to accept Wayne motion for Licensing program for non-barbecue scoring/judging trial program.
Mark Simmons second
All say aye, No oppose
Motion pass
Candy Weaver Motion to accept the backyard bbq bash sweepstake
with 10,000 budget.
Second Steve Farrin
9 say aye, No oppose, Mike Peters abstain
Motion Pass
MINUTES OF THE MEETING OF
KANSAS CITY BARBEQUE SOCIETY
BOARD OF DIRECTOR’S MEETING
April 10th, 2013
Kansas City, MO
Steve Miller
Request to Speak
About having contest date changed and having 4 to 8 weeks between
events so there is no overlap. Carolyn Wells will contact Steve Miller.
Craig Snyder
Call in about contest overlap dates.
Candy Weaver: Call meeting to order
RECITATION OF KCBS MISSION STATEMENT AND BOARD PLEDGE
Board members present
Mike Budai, Kim Collier, Don Harwell, Steve Farrin, Carolyn Wells,
Mike Peters, Dave Compton, Randy Bigler, Candy Weaver ,Jeff Stith,
Mark Simmons
Other attendee
Mike McCloud with MMA
Craig Snyder, Steve Miller and Gary Mackes
Kim Collier
Motion to accept the minutes from last meeting,
Motion to have last month votes posted with corrections on roll call vote
to be expanded with yes, no Abstain; along with the names of the Board
members.
Kim motion to accept
Second Steve Farrin
All say aye, no oppose
Motion pass
Financials: Mark Simmons
Attached is a copy of the financials for March, 2013.
The Finance Committee moves that the March financials be adopted
as presented.
Mark Simmon to accept financials
Second Mike Peters
All say aye, No oppose,
Motion pass
Sanctioning
Existing Contest
8/23-24/2013 Wild West BBQ Shoot Out Wendover
NV
9/20-21/2013
Bricks, Broncs & BBQRussellKS
10/18-19/2013 A Smokin’ Good Time Prescott ValleyAZ
11/7-10/2013 World Food Championships - World Barbecue
Championship Las Vegas
NV
9/20-21/2013
Herington Rail N’ Trails BBQ FestivalHerington
KS Salisbury, NC- Russell, KS(121 miles)- Dover, DE- Tulsa, OKPlymouth, IN- Spearfish, SD- Clarence, NY- Kearney, MO- Des Moines,
IA- Fayetteville, AR- Shenandoah, VA-
9/13-14/2013
Bucksaw Band & BBQClintonMO Ponca City,
OK- Mears, MI- Grand Junction, CO- Decatur, AL- Yates Center, KS(146
miles)- Cameron Park, CA- Atlanta, GA- Wothington, MN- Winder, GAMisson, KS(82 miles)- Millington, TN- Hendersonville, TN, Litchfield,
IL- Floyd, VA
Randy Bigler motion for approval
Second Don Harwell
Motion pass
International Outreach Team: Wayne Lohman
Please note that the International Outreach Team (IOTeam) will be out
of the country teaching cooking/judging classes in Copenhagen, Demark
and Tallinn, Estonia when this report is presented to the Board for approval. We have a total of 38 cooking teams and 47 CBJ students enrolled at both locations. Please call or email me before Tuesday if you
have any questions.
Since the May report, the IOTeam has been contacted by an organizer
from Limerick, Ireland with an interest in a sanctioned contest in 2014. This interest was generated by an established grilling contest that has
been in place for a number of years. Ed Roith taught a CBJ class at this
location in 2004 which will give us some experience with both cooks
and judges. The organizer expects 35-45 teams to compete and has
requested both a cooking and CBJ class prior to the contest.
Wayne/Mike
My second motion is for approval of Carolyn Wells and Candy Weaver
to attend and participate in the I. C.C. (International Culinary Congress),
held in New York City in late September. Motion made by Wayne for Carolyn
Second by Don Harwell
Motion pass
Banquet: Jeff Stith
The banquet committee has been approached by Richard Preston, a
KCBS rep from the Nashville area who wants to be a part of the committee. I will locate an email address and have him added to the committee.
We understand that members of the RMBBQA are currently working on a
proposal to KCBS for 2015. More details later.
Jeff Motion to accept banquet report
Second Dave
Motion pass
Rules: Jeff Stith
The Rules Committee will be discussing wording on the newly adopted pork rule to determine whether it can be adjusted to satisfy some of the concerns on KCBS members. Because what was decided upon earlier this year will not go into effect until 2014, we
have a few months to tweak and fine tune the rule where needed.
Also, it has been brought to our attention that the beef and pork industries will be launching new official names for certain cuts of meat this
summer. Pork butts will no longer be referred to as such but rather “Boston Roast”. These changes are in an effort to make the names of meat
cuts less confusing to the general public and apparently to take away the
enjoyment that barbecue people get from making jokes about butts. We
will need to make adjustments to the wording of our definition of “pork”
prior to the end of this year when this occurs and all teams notified.
For the foreseeable future, the Rules Committee will not be making any
recommendation to make changes to the current rules pertaining to garnish although the topic resurfaces every few weeks.
Carolyn will confirm that the USDA and Pork Board cut names will be
compatible and report back to Board regarding pork butt and pork roast
Jeff Stith Motion to accept report
Second Randy Bigler
Motion pass
Rep Committee: Kim Collier
Motion to add the following to Rep advisory: Q: When is it acceptable for the judge to leave the judging table?
A: Judges may not leave the table until the table captain has turned
in the score cards to the contest Rep and has confirmed the contest Rep
has no questions or concerns. It’s critical the judge is readily available if
the contest Rep has any questions.
Kim Collier to motion
Second by Dave Compton
Motion pass
Score: Mike Budai
The committee has evaluated the latest version of Score and has discovered a new issue that affects the number teams per table when that
number exceeds 7. The committee also added a “working” notification
while waiting for reports to generate and a “cancel” option during contest
results transmission in the event of an internet connection disruption. All
of these are minor changes and I expect an updated version within the
next two weeks. While the committee continues to evaluate the category
tie breaking mechanism all the previous issues have been fixed.
Mike Budai ask the board to accept this report
Second by Randy Bigler
Report accepted
Technology: Mike Budai
1) Posted the March 13 board meeting recording to our website.
2) Continue to setup committee email groups and committee conference call accounts as they are requested.
Mike Budai asks the board to accept this report.
Report accepted
AdHoc: Don Harwell
As for the Ad Hoc Membership Survey and Regional Representation
Committee’s April Report.
As stated in the March report. The purpose of the committee is to update/finalize the Membership Survey that the Board was going to use in
2012. The goal is have a survey to all membership by mid-2013. Work
continues. This Ad Hoc committee is chaired by Don Harwell with members being Steve Farrin, Tana Shupe, Carolyn Well and Candy Weaver.
Don Harwell accept the report as written
Second by Jeff Stith
Report accepted
CBJ Committee:Don Harwell
As of the end of March,
Over 50 CBJ classes are scheduled for 2013
KCBS has had 22 Certified Barbeque Judging (CBJ) Classes this year
with a total of 1116 Students, 793 New Members, 319 KCBS Members, and 55 Media-Comp.
KCBS has also had 11Certified Table Captain (CTC) Classes with a total
of 217 students.
The CBJ committee met on March 26th with discussion on the following to be presented to the BOD:
CBJ Recognition of 100+ Contest
I motion that the Board recognize a CBJ with a CBJ/Rocker pin for
those who have met the following criteria.
A judge must be a member in good standing for each contest that is
counted for 100 plus
Must be a Master CBJ
Contests must be Sanctioned in order to count
Judging, working as a Table Captain or other assigned duties as determined by the KCBS Rep will count.
For Contest that occurred before June 1, 2013, a CBJ may create a list
of sanctioned contest they have participated in, i.e.:
Contest Name: Location: Date Judged: Rep’s Name if known:
For Contest that occur after June 1, 2013, a CBJ must use the KCBS
form with actual Rep Signatures included:
Contest Name: Location: Date Judged: Rep’s signature:
Don Motion to accept the recognition
Motion pass
At each CBJ class, CBJ pins are sold at a cost of $3 per pin. The
committee would like to add a lanyard with the CBJ pin with the cost to
remain at $3 for both.
I motion that a KCBS lanyard be added with the sale of a CBJ pin at
CBJ classes and that the cost remain the same as the pin when purchased at a CBJ class.
Don Harwell Motion to add lanyard
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 ad-
dress? ___________________________________________________
_________________________________________________________
I understand I will have 3 minutes to speak if marked above and will follow the
KCBS Board guidelines for Communication with the Board and Public Decorum
at Board meetings attached here to. If I have not asked to speak, I understand I
will only be granted the ability to listen to the meeting.
_______________________________________________ ___________________
SignatureDate
Deadline for submissions is as follows: Meeting Attendance, 24 hours; Speak at
meeting, 72 hours ; Limited to the first 25 to register per month
Motion pass
The CBJ committee discussed the importance of all instructors teaching the same principle within each class. Discussion centered around
the rule “Garnish is optional”. The CBJ instructors are teaching that
“Garnish is optional and if used it is not to be judged. Judges are to look
for illegal garnish only”. The CBJ committee has asked that the rules
committee look at rule # 12 and consider adding language to better define this teaching. The CBJ committee (I) motion that the REP Chair put
an advisory out to the Reps to state in their Judges’ meetings at contests
that “Garnish is optional and if used it is not to be judged as part of the
appearance score. Judges are to look for illegal garnish only”.
Don Harwell define language in motion that the REP Chair put an advisory out to the Reps to state in their Judges’ meetings at contests that
“Garnish is optional and if used it is not to be judged as part of the appearance score. Judges are to look for illegal garnish only
Second by Mike Peters
All say aye, No Oppose
Motion pass
Discussion continued on with the issue of when a judge can start eating
their entries on their judging plate.
The Judge’s CD states:
Once you have all your samples on your judging plate, you may begin
with the first sample by judging Taste and then Tenderness.
The Table Captain’s CD states:
Have the first Judge take a sample. That Judge should then pass that
container to the next Judge, receive the next sample container from you,
and continue the process of opening and passing each container around
the table for the Judges to select their samples. The judging process for
scoring Tenderness and Taste for each entry should not start until each
Judge has all entry samples on their judging plate.
The CBJ class teaches that the first judge receiving the samples can
start judging for taste and tenderness after the judge has ALL of his/her
sample entries on his/her plate. The first judge does not have to wait until
all sample entries are on all judges’ plates at their table. The sentence
underlined above from the TC’s CD is misleading and the CBJ committee
(I) motion that the REP Chair put an advisory out to the Reps to state
in their TC meeting at contests that the first judge does not have to wait
until all sample entries are on all judges’ plates at their table before they
can start their judging for taste and tenderness”.
Don Harwell motion to have verbiage the same on the Judges and Table
captain CD is the same.
Second by Kim Collier
Motion pass
Other discussion by the CBJ committee was about continuing education of CBJ Judges. This discussion will continue next month.
Don Harwell to accept report
Report accepted
Adding additional CBJ instructors for closed session
Nominating committee: Mike Peters
Randy Bigler has agreed to assist me on the nominating committee.
Randy is eligible for re-election next year and should he decide to run
again; he will not be involved in the actual election process.
Candy moved to accept the report
Report accepted
Mike Peters
Membership
Discussion re membership survey from a telemarketing company. I do
not believe that it will need a motion. I will share at the meeting
EDUCATION COMMITTEE REPORT:Tana Shupe
The Education Committee members thus far are Tana Shupe, Paul Kirk,
Starr Teel, and Todd Johns, with Carolyn Wells and Candy Weaver. Although I haven’t had the chance to hold a meeting of the entire committee, Carolyn Wells and I have been sent a video that we think could be
edited and presented to the board soon that will assist organizers who
express interest in holding a Kids Que. More information will be forthcoming, and I still plan to contact a couple of additional members within
the next month.
BACKYARD TOY PROJECT:
After speaking with Mike Budai about how TOY points for backyard
teams can be accumulated and tracked, it is obvious that this project will
be very much in the research stage throughout this year. I will speaking
with backyard cooks and should be ready with a questionnaire for these
teams that may help us decide how tracking can be done when the KCBScore program is launched. Philanthropy: Dave Compton
As of late last week we have had one application for a Grant and zero
applications for Grants in Aid. What is the Board’s opinion on sending
out an e-blast letting members know that time to apply is running out?
Also, the committee has received a copy of an application processing
program from Des Moines Area Community College (DMACC). This is just
seeing how other non-profits handle their applications; it might give us
some ideas.
Dave Compton motion that the Board accept this report.
Report accepted
Membership: Steve Farrin
Below are the numbers for MARCH 2013.
Number of Total Members= 17656
Number of New Members= 259
Number of Renewed Members= 1432
Number of Non-renewals= 961
Number of members who signed up via the website=198 (21 were
families)
Number of New Members from Judging classes= 506
Steve Farrin motion Accept the report
Report accepted
Old/New Business
Jeff Stith
I would like to make a motion that in addition to dessert and any other
ancillary category that we make it a policy to give a 180 pin (round one)
to the Kids Q and Backyard who achieve a 180 score at any contest
Motion pass
Mike Peters
For discussion - I would ask the board to consider donating the trailer,
possibly both to OBR with the understanding that it be KCBS branded
for their outreach purposes.
I am sure that there are some tax implications that we might be able to
take advantage of in addition to promoting a good cause.
Motion Don Harwell
I motion that we sell the old GABT truck and trailer.
Tabled until further information can investigated for all options, to sell,
donate, or rent it out.
First 700+ winner 901Q
Candy Weaver Move to go to close session
Moved to closed session
Motion to come out of Closed Session
Don Harwell motion that Addition of CBJ Instructor Ralph Williams
upon successful completion of training
Second by Mike Peters
Motion pass
Randy Bigler Motion close meeting;
Meeting adjourned at 9:29
Contest Review
Victorville, CA
High Desert Music Festival and BBQ Showdown Marks Debut in Victorville Festival brings
BBQ competition to the High Desert
Victorville, CA {May 9, 2013} The sizzling smell of barbeque floated on
a bed of cool music as the High Desert Music Festival and BBQ Showdown made its inaugural showing, April 20 and 21 at the High Desert
Event Center in Victorville, CA. 32 teams ranging from award winning veterans such as the Ridge Route Boys BBQ, The Pit Crew and Woodhouse
Barbeque to seven freshman teams including entrants Smokey Rubinson,
Mossy Rock BBQ and Smoke
Masters vied for a $7,400
cash purse and bragging
rights in a Kansas City BBQ
Society sanctioned contest.
When the smoke did settle,
William Wilson’s Wild Willy’s
Smokin’ Hot BBQ of Riverside, CA was awarded Grand
Champion with Benny Adauto’s Funtime BBQ BBQ of
Whittier named as Reserve
Champion.
For Wilson and Adauto,
their walk-ons represented their first as Grand Champion and Reserve
Grand Champion respectively and the event marked the first organized by
Debbie Yopp and Noble Jackson of the DEC Group. “We were happy to serve
as hosts to a group of dedicated and talented teams. We wanted to provide
a unique experience for the High Desert area of California,” noted Yopp.
“We could not have organized the event without the guidance of teams,
the help of judges,
and the support of
the BBQ community. There were
judges and teams
who traveled nearly
500 miles just to
participate,” she
adds.
In addition to the
KCBS sanctioned
competition,
the
showdown included the Far West
People’s
Choice
won by Rodeo
Daddy’s BBQ and
Russell Wilson, Will Wilson, John Harabedian and Willie the Far West Meat
Tapia- Grand Champion team of Wild Willy’s Smokin’ Hot Challenge won by
Pete’s Piggy Barn.
BBQ
The festival also
offered a children’s
art depot and two stages of music entertainment including performances
by music powerhouses Lakeside, Tierra and Rod Piazza and the Mighty
Flyers. “We really learned a lot and we had so much fun, grins Victorville
resident Jackie Washington of Mama n’ Dem, a first time competitor. “We
are looking to get into more competitions and to next year’s event.” The
event was sponsored by Barbeques Galore, Hansen’s Natural Beverages
and Far West Meats.
Introducing 100%
Reser’s America’s Best Potato
Salad Challenge Competitor
American-made ICEHOLE
Series Begins
High-Performance M Series
Coolers
As a barbecue competitor,
you spend many of your weekends on the road. When you’re
buckled down in competition
mode, you’re not going to want
to search far for that refreshing
drink or sandwich, which is why
you need an ICEHOLE® Cooler
by your side.
The 100% American-made
ICEHOLE
High-Performance
M Series Coolers are on store
shelves now. ICEHOLE coolers,
which come in three different sizes, are built with an exclusive freezer
seal design, interlocking non-skid feet and a smarter latch design, helping to meet all your weekend traveling needs. As an added bonus, a portion of every ICEHOLE cooler sale is donated to charitable organizations
to benefit our country’s veterans and their
families.
As a KCBS member, you will receive 10%
off the retail value of any ICEHOLE Cooler.
You will also have the option to customize your ICEHOLE Cooler with your team
or KCBS logo for $50.00. Simply email
your order to [email protected], noting desired cooler and your KCBS member
number in the message, or call (830) 8954405 and an Icehole representative will assist you from there.
Visit iceholecoolers.com to view the complete line of coolers.
The highly anticipated Reser’s® Fine Foods “America’s Best Potato
Salad Challenge” Competitor Series has officially kicked off for the season. The first event of the series took place at the Rock n Ribs BBQ
Festival in Springfield, Mo. in late April. Twenty-four teams whipped up
their best renditions of the potato salad, but it was the American National
Smokin Aces team who claimed the first place prize. Big Woodie BBQ and
Service Master/Pig Pimpin respectively took second and third place. The
American National Smokin Aces team received a check for $1000 and an
entry to compete in
the America’s Best
Potato Salad Challenge finals at the
2013 World Food
Championships.
The second event
in the competitor
series will be held at
the Blue Ridge BBQ
and Music Festival in Tryon, N.C.
on June 14. Think
you’ve got the tastiest potato salad in
all the land? From
mayonnaise to mustard bases and everything in between,
topped off with bacon, chives or a new surprise, Reser’s invites you to submit your entry to
a competition near you! To register and to view the complete schedule for
the Competitor Series at kcbs.us/potatosalad.php
Can’t find a Competitor Series event to compete in, or just want another shot at potato salad royalty? KCBS members are eligible to submit
a recipe entry to the online Consumer Series. For more information, visit:
http://www.resers.com/potatosaladcontest.
remus says:
San Francisco Barbecue
is NOT an Oxymoron!
By Remus Powers, Ph.B.
The response I got when I told some Kansas City barbecue friends
that I was going to San Francisco to eat barbecue reminded me of that
famous picante sauce ad. Instead of “New York City! it was “San Francisco!?” One remarked, “Isn’t ‘San Francisco Barbecue’ an oxymoron?”
I knew I wouldn’t find a hundred-plus real barbecue joints there like we
take for granted in Kansas City. But I knew I could count on Bob Kantor’s
Memphis Minnie’s BBQ Joint to serve up some good ‘cue.
Thanks to the pioneering work of Bob Kantor with his Memphis Minnie’s
BBQ Joint in the Lower Haight district, and a new kid on the block, Hi-Lo
in the nearby Mission district, I feasted on some top-notch barbecue in
America’s dynamic city of hills, trolleys, abundant fresh/local cuisine,
friendly residents and a rainbow of diversity.
Both joints smoke and grill with white oak and a fondness for J & R
Pits invented by the late Herbert Oyler and manufactured in Mesquite,
Texas. When you eat barbecue at Memphis Minnie’s BBQ Joint and at HiLo you’ll debunk the myth that San Francisco Barbecue is an oxymoron. Yes, this is California, home of
Santa Maria-style grilled trip-tips—
and you can get that if you want it
at both places—but their menus go
way beyond grilled steak. These culinary geniuses are masters of pitmaster basics who also stay on the cutting edge of creative fusion cuisine
with Asian, Mexican, Caribbean and
eclectic influences.
At Memphis Minnie’s BBQ Joint the
creativity doesn’t stop at offering
sake with your barbecue. My friend
George tried the 3-sake sampler and
told me it’s a good combo with the
‘cue. I took George’s word for it and
opted for a frosty glass of Anchor
Steam on tap.
General Manager/Pitmaster Tom
Campbell started our feast with delicious grit sticks, pork rolls, chipotle
mayo and Smoky Mountain Wings. I could have made a meal on that
alone. Tom was just getting started. Next was a plate of beef and pork
ribs, pulled pork, beef brisket and Andouille sausage—each smoked to
perfection—with collard greens, sweet potato chunks, coleslaw, mac &
cheese, pit smoked beans, and cornbread muffins on the side.
The finale I saved for last was a Bob Kantor Wednesday Special Masterpiece: a bbq Reuben sandwich. It rocks!
When I thought I couldn’t hold another bite, Tom brought banana pudding with whipped cream and vanilla wafers that equaled any I’ve enjoyed in North Carolina, plus a slice of smoked pecan pie that rivaled the
pecan pie my dear mother used to make, and a fried peach pie as good
as any I’ve enjoyed in Memphis. This place is Barbecue Heaven on earth!
Tom and Bob constantly come up with new ideas to celebrate holidays
and special events—they are already prepared for International Bacon
Day in August, for example.
HI-LO BBQ , within walking distance of Memphis Minnie’s was another
excellent adventure. Grilling is done upstairs (hi) and smoking is done in
the basement (lo). Head Chef/Pitmaster Ryan Ostler, from Austin, Texas,
has brilliantly adapted his Lone Star culinary skills to Northern California
fusion cuisine. The barbecue would make any Texan proud. Add locally
sourced produce and meats with tropical, Asian and Jamaican touches
and San Francisco has another barbecue winner.
The spareribs with Four Barrel Coffee Rub, beef brisket, hot links, pulled
pork sandwich on a Firebrand challah roll, pineapple & cabbage slaw, spicy
aioli & taro chips, grilled artichokes with miso-butter hollandaise, fried
Brussels sprouts with pineapple chili glaze and shallot crisps, potlikker
collard greens,
and
Iacopi
Farms
bbq
baked beans
& burnt ends,
pull-apart
potato
rolls
with whipped
honey
butter was excellent
enough
to write home
about. And a
frosty draft of
North
Coast
Red Seal Ale
was a perfect complement. The hot links were as hot Daredevil Bad McFad’s cannon after one of his human cannon ball launches in Luckenbach; glad to have the beer on hand to put out the fire. For dessert I
enjoyed sous chef Kat’s palate-pleasing butterscotch cookies.
Both places are savvy about sauce. They serve it on the side and they
don’t presume to drown their meat in it. Ryan’s HI-LO Texas red sauce
would draw raves from any barbecue lover, as would all four of Bob’s
South Carolina Mustard, North Carolina Vinegar, Texas Red Sauce, and
Bee Izabob’s Breath Spicy Hot Sauce. They are top notch sauces, but
HI-LO and Memphis Minnie’s barbecue is so good that it needs no sauce.
This trip was also inspired by a rare opportunity to see the iconic “Girl
With a Pearl Earring” painting by Johannes Vermeer, an intriguing 348
year old portrait known as “the Dutch Mona Lisa.” I visited her four times
while taking in the exhibit of other prints and paintings by Dutch Masters
on loan to the de Young Museum.
A tip of the hat and thanks to Kansas City native Chris Vittorino, GM at
Hi-Lo’s nearby sister restaurant, Hog & Rocks, for a tour of the restaurant
and kitchen. Fresh oysters were on special at a dollar apiece that night,
but alas I was too full of barbecue to partake.
Hats off and hearty THANKS also to Bob Kantor, Tom Campbell, Jacki
Butterfield, Manny, Ryan Ostler, Kat, and the entire staff at both joints.
Thanks to their mastery of pitmaster basics and culinary creativity, San
Francisco Barbecue is NOT an oxymoron!
Ribs to ya,
Remus Powers PhB ;o)
P.S. A discussion of San Francisco Barbecue would be incomplete without
mention of the late Andrea Ravinett Martin’s Hog Heaven Memphis Style Barbeque in the 1980s. You were gone too soon, Andrea. We miss you! Kudos to
Bob Kantor for displaying a framed Hog Heaven logo on a wall in Memphis
Minnie’s, a fitting tribute to the First Lady of San Francisco Barbecue.
Visit Us On Facebook!!!
www.facebook.com/KansasCityBarbequeSociety
Pork in the Park BBQ Festival
welcomes Smithfield
Rib Super Series
The 2013 Smithfield® Rib Super Series continued its journey towards
crowning the ultimate rib victor with its second stop of the season at the
Pork in the Park BBQ Festival in Salisbury, Md. Out of 102 cook teams,
the event’s first place prize went to Little Creek Bar-B-Cue of Bangor,
Penn.
Little Creek Bar-B-Cue, made up of husband and wife duo Rich and
Kim Green, has been cooking competitively since 2005. While the team
makes it a point to compete in the Pork in the Park event every year, this
was the first year for the team to enter the Smithfield Rib Super Series
contest. Having placed in the rib category in their past seven events, Little Creek Bab-B-Cue felt
pretty confident about
their ability to do well in
the ancillary Rib Super
Series.
“Our ribs are sweet
all the way,” said Rich.
“Well, with an underlying
bit of heat,” added Kim.
Aside from their competition team, Little Creek
Bar-B-Cue is also a takeout barbecue restaurant in
New York where the only
ribs served are from Smithfield. Even though Smithfield products are native to the southern region, Rich and Kim Green are proud to serve them
in their restaurant.
“They’re just… GOOD ribs,” said Rich. “They’re meatier and seem to
be trimmed better.”
Every competition team has their own tricks of the trade. In comparison
to some of the other cook teams out there, Little Creek Bar-B-Cue waits
to prepare their ribs until just a few hours before placing them on the
smoker.
“It does make me nervous sometimes, seeing guys prepping their ribs
12 hours in advance,” said Rich. But when you begin to consistently
place in the rib category, there’s really no need to be intimidated by what
the other guys are doing.
Congratulations, Little Creek Bar-B-Cue!
Keep up with the 2013 Smithfield Rib Super Series at kcbs.us/Smithfield.php
Contest Review
Columbus, MS
Grillin ‘on the River 2013
By Randy and Carol Bigler
Grillin’ on the River was almost Grillin’ in the River! When we arrived
on Thursday evening, most of the contest site was covered in water.
Teams that arrived early were skeptical about pulling into their assigned
sites, but have no fear Friday morning came the sun came out and the
sites dried out—well to some extent. Harvey Myrick, contest organizer,
and his group of volunteers pulled off a great contest in spite of all the
rain. Our hats go off to Harvey, Jason and the rest of the crew for a job
well done.
Friday night we judged two categories that are Mississippi’s two largest exports-catfish and sweet potatoes. The catfish event was sponsored
by Superior Catfish Products. Killer Hogs took first place with a score of
180. Congratulations to Malcom Reed and his team. The sweet potato
category was sponsored by Mississippi Sweet Potato Council. Late Night
Whiskey Smokers was the winner. Congratulations to John and Marsha
Hale.
We had 31 professional teams and 13 amateur teams. Give It to God
and Hotty Totty BBQ Crew both received a score of 180 in the Pork category. Give It to God came in first. Congratulations to Jeff Petkeuilius of
Give It to God and Ronald Burns of Hotty Totty BBQ Crew.
Results-for full results see the contest results pages
Grand Champion—Big Whit and the Boys
Reserve Grand Champion—Parrothead Smokers
1st place Chicken—Fire Dancer BBQ
1st place Pork Ribs—Parrothead Smokers
1st place Pork—Give It to God (180)
1st place Brisket—Give It to God
Off On the Right Foot
By Debby Harwell
Bob and Belinda Roberts have started out their barbeque season with
a bang. The completion road has not been an easy one this year, and not
what they expected! But feet certainly do have a major part to play in
their story. At the beginning of this year, Bob and Belinda were headed
out to the annual KCBS banquet. After a short stop over at their daughter’s place in Nashville, Tennessee, they had planned to continue their
journey to Kansas City by plane. All was on track, until a very quick stop
in a local fast food establishment to grab some quick
breakfast resulted in Belinda
slipping on a wet slick floor
and taking a dramatic spill to
the ground. Instead of heading to the airport to catch
their flight, they headed to
the emergency room of the
hospital. X-rays and consultations later, the results showed
that Belinda had severely broken her ankle. She required
surgery, plates and screws to
hold things together and over
5 weeks of rehab to get her
to a position that would allow
her to travel back home to
North Carolina. They missed
the banquet, and they also
missed five 2013 contest
that they were scheduled to
participate in. After returning to North Carolina, Belinda
continued with rehab and finally regained her ability to walk. She’s Bob’s
right hand, box builder, and entry runner. Without her up to speed, it was
going to be a rough start to competing again, but with the help of a good
friend, Kathy Lewis, they got to their first contest in Kings Mountain,
NC. Since this was practically in their back yard, it was hard to pass
up. Belinda was there to help oversee the operation and Bob was at the
cooker, trying his best to jump back into the swing of things. He told the
reps right before awards that he had “not had a very good cook.” Well,
we’re not sure what his “good cook” would look like. In Kings Mountain
he received his first Grand Champion since the great spill and hospital
stay in January. He also received a 700+ pin for his score of 704.5718.
But they haven’t stopped there. The very next week-end they again, with
Kathy’s as their helper or perhaps now their lucky charm, received another Grand Champion in Lexington, NC. Both the Lexington, NC and Kings
Mountain, NC contest are part of a 4 contest event called the “Old North
State Series”, with the highest average score being awarded additional
prize money. Kannapolis, NC and Salisbury, NC are the two addition
contest in the series. While Bob and Belinda of “Two Old Men and A
Grill” cook team aren’t guaranteed the win, it’s still anyone’s game; they
are definitely off to a great start! And it can surely be said that they are
now “Off on the Right Foot,” as they proceed on with this competition
barbeque season!
Contest Review
Columbus, GA
Char-Broil Pig Bowl
What a great place for a barbecue event. Char-Broil’s Pig Bowl is held
along the beautiful Riverwalk in Columbus, Georgia. Almost every site
overlooks the Chattahoochee River. On Saturday, kayaking demonstrations were held on the river. This year’s event hosted a People’s Choice
with two categories-Local and non-local. The local winner was The Roll
of Flames and the non-local winner was Troubadour BBQ out of Opelika,
AL. Congratulations to all.
This year a Best Burger Event was held in conjunction with the KCBS
event. Both events are automatic qualifiers for the World Food Championships held in Las Vegas, Nevada in November 2013. Bama Jama won
the Best Buger Contest. Congratulations to Robert Messer and his team.
Good Luck in Vegas!!
We had 29 professional teams.
Results—for full results see the results pages
Grand Champion—Que’n, Stew’n & Brew’n
Reserve Grand Champion—Wicked Que
1st place Chicken—Waylon’s Wickedly Good Q
1st place Pork Ribs—Que on the Hooch
1st place Pork—Holy Smokes BBQ Team
1st place Brisket—Que’n, Stew’n & Brew’n
Contest Review
CBJ #8841
Certified Barbeque Judge
Turning “Good Judges” into “Great Judges”
Greetings all!
Now that spring has sprung I thought it would be an appropriate time
to do a little KCBS CBJ spring training, just like them ball players do.
First off, please,please, please go to our KCBS website and take 10
minutes to read through the 2013 rules. It’s not only a good review you
might even pick up something you’ve missed. What could it hurt,
right?
Then lets go over some of the items we approached last season.
The most important reminder I’d like to review is
“Judge only what is presented to you”.
This is one of the most important unwritten rules we live by as KCBS
judges. You cannot judge what isn’t there. If you personally don’t like
Christmas ornament chicken, or if you want bark on your pork chunks
along with some nice fat slices, or if you want burnt ends with your brisket, or you see thick slices and automatically think it’s overdone. Get
over it! It’s not there, it means nothing because we
“only judge what is presented”.
You should by now have a game plan on what contests you want to
judge this year and have already been in contact with the organizer and
hopefully have been accepted to judge their contest. Remember to keep
all your correspondence with the organizer, you should even carry it with
you to settle any questions that may arise. And please have their phone
number in hand in case you have a problem and need to cancel. If you
ever have a problem you must let the organizer know as soon as you can.
We need to be responsible in communicating with them if we want the
same consideration in return.
A couple of hot topics to hit the BBQ fan already this spring is clarification of a couple rules and procedures. First was to clarify exactly when it
is appropriate to start judging for taste and tenderness.
There were two ways this was being handled at contests. One was “no
judge shall start the judging for taste and tenderness until all judges had
all their samples on their plate” the reasoning behind this was that if a
box were spilled during picking the sample the TC/Rep could divide uneaten portions so every judge had a sample.
The other way and the correct way is “as soon as the judge has all their
samples they can begin the scoring process”. The thought behind this is
the cook team deserves to have their product sampled as soon as possible
to receive the best score possible. In reality the time span between the
first judge and the last judge is probably under 30 seconds and if a spill
happens there should be uneaten samples available. So when you have
the samples on your own plate, have at it.
Also after you have finished judging your last category, you must stay in
place until released by your Table Captain. If there is a problem in scoring it’s very important that you still be in your seat to clear it up. It’s only
a matter of a few extra minutes and the teams deserve their scores are
correct as you intended them to be.
OK, hold on to your hats, what we have here is a clarification and renewal of CBJ instruction that had gotten off track over the last few years.
I was personally challenged by a competition cook regarding the garnish
rule according to KCBS instructions. His assertion was that garnish plays
no role in assigning a score for presentation . My teachings were garnish
enhances the box, while not actually judged it did come into play in presentation scoring. In researching the rules the only written word is
“garnish is optional” and listed what types of greenery are allowed.
Even the teaching reps were on both sides of this issue.
Ed Roith who helped set up the original teaching rules and procedures
for CBJ’s stated that originally the garnish rule was intended to be this,
“Garnish is optional, once deemed as legal it should have no further
role in appearance scoring”.
What this means is that once you have decided the garnish, if used, is
legal you need to ignore it completely and only judge the meat. Yes, it
is difficult to not let the perfect putting green VS a handful of chopped
iceberg lettuce influence your thoughts on appearance scores but it is
necessary to train yourself to to just that. Our duty as judges is to judge
meat, not greenery.
This clarification was presented to the KCBS Board of Directors by the
CBJ Committee and it was agreed by the Board that this was the original
intention of how garnish was intended to be considered in KCBS competition BBQ and will be emphasized in all future training classes in this
manner. Personally I’d like to see it printed that way in the rules and also
highlighted on the CD at the Judges
meeting before each contest.
Till next time,
Judge #8841
Waynesboro, GA
Boss Hogg Lives In Waynesboro
By Ernie Poland
The Boss Hogg Cookoff had another successful run in Waynesboro, GA,
the weekend of May 11. The weatherman threatened some rain, but it
never happened, so the weekend went as planned from their Pancakes
and Horseshoes dinner on Thursday evening to Wings and Strawberry
judging on Friday evening, to a 41 team KCBS contest at the normal
times on Saturday.
As a special attraction for the public, the Boss Hogg Cookoff provides
every team with 10 pounds of Chicken Wings on Friday and asks them to
cook them off any way they want to, then to offer them free to the public
as they walk around on Friday evening. Friday evening also features and
Anything Strawberry competition that is judged in a small open tent in the
middle of the public area where visitors are free to come right up to the
outside of the tent and watch the judging process. Good bands, blow-ups
and a giant slide for the kids, free chicken wings and beer, and Strawberries to judge, along with good weather, make for a great Friday evening in
Eastern Georgia, and the
crowds
do
come out and
help the event
raise
about
$15,000 for
local causes.
The Waynesboro contest
distinguishes
itself as a very
cooker
and
judge friendly Winners Jim and Jan Burg, Killer B’s BBQ, take the Champions
event.
That ride in the Boss Hogg mobile in Waynesboro with Organizers
means things Amy Lively, Nan Lynch & Elizabeth Billips
like a 24-hour
hospitality
room for the teams with food (healthy and not), soft drinks and water,
along with air conditioning and indoor plumbing, a big Saturday breakfast, along with generous space for sites and good utilities. Judges are
well treated, have information about the contest well in advance and
enjoy a traditional, and delicious, Red Velvet cake served at the end of
judging. They also pay to 10 places, have some unique trophies for everybody that places, and have an $11,500 prize pool. The result is that
Waynesboro has their limit of teams and judges signed up a couple of
months before the contest.
Truth be told, all of those things help make a good contest, but when
it is run by four very enthusiastic and skilled organizers with a wonderful team of volunteers, it makes a great contest. Think about the great
contests you know. Super organizers and enthusiastic volunteers are
probably at the heart of all of them.
Things always get more serious on Saturday morning, as the smoke
settles in the calm air and anticipation grows. On this Saturday, The
Smoke House Bandits took the chicken win by 0.0002 points. Killer B’s
BBQ won the tie with The Real Smokin Butts BBQ to win in Ribs. Uncle
Kenny’s got a clear win in the Pork category, and J&J’s Southern Smokers
got a 180 pin for their Brisket win. Killer B’s BBQ used a 1st, a 2nd and
two 7th places to capture the Grand.
A Waynesboro tradition is that the Grand Champions get to take a ride
in the Boss Hogg Mobile, a bright red Cougar convertible with bull horns
mounted on the front and really loud air horns to take them on a victory
lap of the grounds. An appropriately attired, white-suited Boss Hogg is
at the wheel.
Waynesboro will be around on Mother’s Day weekend for a long time.
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.”
6/8/13
Cleveland, OH
Instructor(s): Chris Marks
Contact: John Asby
440-327-6242
http://www.heatexchangeonline.com
8/22/13
10/26/13
6/29/13
New Holland, PA
Kansas City, KS
North Haledon, NJ
Instructor(s): Tom Christine
Instructor(s): Bob Snelson
Instructor(s): Paul Kirk
Contact: Tom Christine
Contact: Bob Snelson
Contact: Robert M Greenway
215-603-2508
913-471-4669 or 816-507-3728
973.423.5506
[email protected]
[email protected]
robert.greenway@nicholashttp//www.nhsummerfest.org
http://www.lottabsbbq.com
markets.com
7/19/13
6/8/13
8/23/13
11/2/13
Unadilla, GA
Warminster, PA
Overland Park, KS
Fairfax, VA
Instructor(s): Jack’s Old South
Instructor(s): Dan Hixon
Instructor(s): Rod Gray’s
Instructor(s): Chris Capell
Contact: Myron Mixon
Contact: Dan Hixon
Competition Cooking Class
Contact: Brian Capell
229-886-5225
[email protected]
Contact: Rod Gray
703-273-3580
[email protected]
http://www.3eyzbbq.com/rub- http://www.jacksoldsouth.com
816-225-1155
brian.walrath@dizzypigbbq.
sales.htm
[email protected]
com
http://www.pelletenvy.com/
http://www.dizzyclass.com
7/22/13
6/15/13
classes/
Ponca City, OK
Los Gatos, CA
11/23/13
Instructor(s): Fast Eddy’s By
Instructor(s): Paul Kirk
8/24/13
Kansas City, KS
Cookshack Restaurant and CaContact: David Peterson
Kansas City, KS
tering Class
408-833-4164
Contact: Christa Jones
[email protected]
913-471-4669 or 816-507-3728
800-423-0698
913-471-4669 or 816-507-3728
[email protected]
[email protected]
6/22/13
[email protected]
http://www.cookshack.com/
Kansas City, KS
store/cooking-classes
12/7/13
9/6/13
Ponca City, OK
8/16/13
913-471-4669 or 816-507-3728
Unadilla, GA
Instructor(s): Fast Eddy’s
Sellersburg, IN
[email protected]
Instructor(s): Myron Mixon
Competition Cooking Class
Instructor(s): Chris Marks
Contact: Myron Mixon
Contact: Hal Wagner
229-886-5225
800-423-0698
812-248-2233
[email protected]
[email protected]
[email protected]
http://www.charcoalandmore. http://www.jacksoldsouth.com http://www.cookshack.com/
store/cooking-classes
com/bbq-bootcamp
For a complete listing of classes, visit: www.kcbs.us
Going Green?
Enjoy reading the Bullsheet online? Want to save trees? If you would like to stop receiving a
paper copy of the Bullsheet each month and read it on the KCBS website instead, please e-mail
your name and member number to [email protected] and tell us you want to go green!
UPCOMING KCBS CERTIFIED
BARBEQUE JUDGING CLASSES
6/1/13
Maryville, TN
Certified BBQ Judging Class
Contact: Susan Stout
865-250-4732
[email protected]
http://www.blountbbqbash.
com/KCBS_Certification_
Class.html
8/3/13
Shawnee, KS
Contact: Kate Kinkaid
913-631-5200
[email protected]
https://www.shawneeconnect.
org
UPCOMING KCBS table
captaiN CLASSES
6/1/13
Huron, SD
Table Captain Class
Contact: Candi Hettinger
605-353-7354
[email protected]
http://www.sdbbqchampionships.com
9/5/13
Cookeville, TN
Contact: Mark Maxwell
931-260-6985
[email protected]
http://www.fallfunfest.com
7/11/13
Greenwood, SC
Table Captain Class
Contact: Laura Ackerman
864-942-8448
uptown@cityofgreenwoodsc.
com
www.festivalofdiscovery.com
6/13/13
Frisco, CO
Contact: Nora Gilbertson
970-668-9132
[email protected]
9/12/13
Clinton, MO
Contact: Emily Gilkey
660-492-0015
[email protected]
http://www.bucksaw.com/
9/6/13
Cookeville, TN
Table Captain Class
Contact: Mark Maxwell
931-260-6985
[email protected]
http://www.fallfunfest.com
6/20/13
Fairplay, CO
Contact: Janine Snyder
719-836-3410
janine@southparkkickassbbq.
org
10/3/13
Kansas City, MO
Contact: Kim Palmer
816-569-4025
[email protected]
www.americanroyal.com
7/18/13
Warren, PA
Contact: Melissa Anderson
814-723-3050
[email protected]
www.wccbi.org
12/6/13
Ponca City, OK
800-423-0698
[email protected]
www.cookshack.com/store/
Cooking-Classes
6/8/13
Apex, NC
Contact: Graham Wilson
919-362-7141
[email protected]
http://www.peakcitypigfest.
com
7/25/13
Cleveland, TN
Contact: Louie Alford
423-339-1989
[email protected]
Midwest BBQ Institute at
The Culinary Center of
Kansas City
Serious Education Curriculum
Dedicated to the Art of Science of
Grilling and Smoking
www.kcculinary.com
913-341-4455
N.T.O APRON
N.T.O (No Time Out) Apron has unique style and quality. It comes
with hot mittens that you no longer have to search for because
they are with you at all time. Velcroed right on the apron body.
The velcro strap adjusts to fit any size.
Visit us at
WWW.
NTOAPRONS.
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For more info
For Sale.
18 ft. custom trailer smoker, including a sink, 5 ft. x 5 ft.
open storage area with
cover, folding utility table, twin stacks, pull-out stainless steel grills,
brakes, spare tire, open areas covered with bed-liner, 9 ft. shade
umbrella. Ideal for catering, tailgating or competition; won many
BBQ awards in TX & NM. $15, 000.00 building cost, sacrifice for
$10,000.00 firm; call 1-505-982-2046 for appointment.
The Bullsheet Archives Are
Available On The KCBS
Website!!
KCBS wants to make sure you have access to past issues of the Bullsheet.
Members are now able to view past issues of The Bullsheet dating back
through 2011.
This will be a members-only feature that is located under the ‘About KCBS’
section on the KCBS website. Each month, we will upload the latest issue so
you can read it no matter where you are on the barbeque trail.
Rancher’s Reserve Beef Cup
takes off
The 2013 Rancher’s Reserve® Beef Cup kicked off the season at the
West Coast BBQ Classic in Long Beach, Calif. Twenty teams submitted
their most creative top sirloin dishes in hopes of taking home pocket
full of bonus prize money. The first, first place call of the season went to
Hog Wild BBQ Team, with a score of 173.1430. My Smokin’ Grillfriend
followed with a close second place win and Ridge Route Boys BBQ took
home the third place win. Congratulations!
The Rancher’s Reserve Beef Cup is looking forward to a fantastic season of discovering who holds the secret to the best top sirloin dish. If you
think you’ve mastered the top sirloin, be sure to register for a Rancher’s
Reserve Beef Cup event near you. For more information, to view the complete schedule and to register, please visit: kcbs.us/rancherspoints.php.
Sam’s Club National BBQ Tour
sends first round of teams on
to Bentonville
In a smokin’ shootout between some of barbecue’s best, the Sam’s Club
National BBQ Tour presented its first round of tickets to the Series final
in Bentonville as it closed out Region 4 in late April. A huge congratulations to Tombstone BBQ of Kalama, Wash. for their Grand Champion win
and GQue of Superior, Colo. for claiming Reserve Grand Champion at the
regional event held in Las Vegas.
“We had no idea how we would compete on a national level,” said
Michael Eckert, pitmaster for Tombstone BBQ. “Wining grand champion
was shocking!” Eckert, a former chili competitor, has only been competing in the barbecue circuit for a year now. Placing this highly in the Sam’s
Club National BBQ Tour series, and beating out barbecue lords such as
Johnny Trigg and Big Poppa Smokers in a single competition, serves as
a huge testament to the team’s quick adaptation and mastery of the barbecue field.
“We keep things simple and strive for consistency,” said Eckert, who
is proud of his team’s Texas-style Brisket, which has regularly received a
top placing call this season. Tombstone BBQ spent much of the winter
off-season studying the barbecue styles of different regions, helping them
to really fine-tune their competition approach. As any good student would
hope, the competition results show a clear payoff of all those hours spent
studying!
Trailing a mere 1.7142 points behind Tombstone BBQ, GQue made
claims to the Region 4 Reserve Grand Champion title.
“It’s kind of surreal,” said Jason Ganahl, pitmaster for GQue. “Some
guys expect to do well and some just hope to do well. We just hoped to
do well!” And “well” was exactly how the team performed in Las Vegas.
Aiding in their Reserve Grand win, GQue received the first place call
for both Chicken and Ribs. Ganahl notes that Ribs have been the team’s
strongest category so far this season.
“I’m spending more time picking out better quality ribs,” said Ganahl.
“I’m looking at better marbling, wanting as much fat as I can possibly
get.”
What’s the secret to doing well in the Sam’s Club National BBQ Tour?
Ganahl adds there’s an element of just being fortunate.
“Worry about controlling things you can control, and don’t worry about
the things you can’t,” said Ganahl. “You can’t control what the judges
will like or dislike, but you can control how you cook and prepare your
turn-ins.” Echoing that thought, Michael Eckert stated that come competition time, you’re only competing against yourself.
Looking forward to the Sam’s final this October, both Tombstone BBQ
and GQue plan on competing in several more competitions to stay in
shape.
Congratulations to the following teams from Region 4 who will be headed to Bentonville, Ark. in Oct. for the Sam’s Club National BBQ Championship:
Tombstone BBQ
GQue
Movin’ the Chains
Phil & Lou BBQ
Lutz’s Famous BBQ
Rhythm ‘N Que
TJ’s Prime Time BBQ
Brew ‘N’ Bar-B-Que
I.A.B. 30 BBQ
Emerald Buffalo
With four regions remaining, there are still plenty of opportunities to
snag a spot in Bentonville. Visit kcbs.us/samstour to view the complete
schedule and event results.
Sam’s Club National BBQ
Tour: The Journey Continues
The Sam’s Club® National BBQ Tour just keeps on rolling! April on in
to May proved to be a powerhouse of a barbecue month, with competition
after competition filling the weekend calendars. The tour wrapped things
up in the western region with the final Region 4 local event in Renton,
Wash. before the regional event in Las Vegas. Movin’ the Chains narrowly
squeaked away with the Grand Champion win in Renton, holding a .0004
point lead over Piggy D’s BBQ who took Reserve Grand.
Las Vegas played host to the first regional event of the season, welcoming local qualifying teams from Region 4 to a battle for one of 10 available tickets to Bentonville. The first regional Grand Champion call of the
season went to Tombstone BBQ who racked up a score of 667.4280.
Tombstone BBQ was chased closely by GQue, who received a first place
call in Chicken and Ribs and managed an overall score of 665.7138. Additional congratulations go to Movin’ the Chains, Phil & Lou BBQ, Lutz’s
Famous BBQ, Rhythm ‘N Que, TJ’s Prime Time BBQ, Brew ‘N’ Bar-BQue, I.A.B. 30 BBQ and Emerald Buffalo, all of whom will continue on
to Bentonville.
The tour left the wild-west and headed to the open plains in Overland Park, Kan. In another close local event, Dirt Road BBQ took home
the Grand Champion title with a .0002 lead over Smokeaholics KS, the
Reserve Grand Champion. Likewise, third and fourth place finishers,
Munchin Hogs and Sizzlin’ Bones BBQ, finished within .0002 of a point
between them. It goes without saying, but the competition is fierce!
From Kansas to Missouri, the tour continued with its local qualifying
events for Region 2 in St. Charles. Just a few points shy of 700, Truebud
BBQ walked away as the weekend’s Grand Champion team, boasting a
top five placing call in each category. Aided by a first place call in Brisket, Iowa’s Smokey D’s BBQ took home Reserve Grand Champion. The
Sam’s Club National BBQ Tour events never fail to present barbecue’s
finest, and the St. Charles event certainly proved no different.
On over to beautiful east Tennessee, the Sam’s Club National BBQ Tour
made its home for one weekend in Knoxville. Narrowly missing a 180
in Brisket, Uncultured Swine made their claims over the Reserve Grand
Champion title with a score of 677.1426. Rocky Top Barbeque stole the
show for the day, however, and with a score of 677.7140, took home the
title of Grand Champion.
Keep up with the Sam’s Club National BBQ Tour the rest of the season as the road to Bentonville journeys on. Congratulations to those who
already have their spot reserved, and good luck to everyone still in the
running!
NEWS FROM THE RMBBQA
by Kevin Feit
Contest Spotlight:
Pony Express BBQ Challenge
When it comes to competition BBQ, most competitors know that first
year contests can be a crap shot. Unless an organizer has really done
their homework, you can end up with a disorganized mess. On the other
hand, some organizers really hit a home run in their rookie year.
I recently competed in the Pony Express BBQ Challenge in Gothenburg,
NE – a first year event organized by Mike Eberle and cast of others. Prior
to the event, I had a lot of apprehension. Gothenburg, NE in April can
be snowy, cold, windy, and downright miserable to deal with. In addition,
being a first year event, you worry about not having enough electricity,
water access, etc.
Well, I can tell you that the organizers in Gothenburg put their best
foot forward, and really put on one of the best contests I have ever attended. Not only did the weather cooperate (70’s & sunny), but not one
of the important factors were overlooked. Every cook site had 30-amp
connectivity, had it’s own water connection, and was located on grass in a
campground area. In addition, there were shower facilities on site. One
of highlights of the weekend were the award plaques, which were hand
made by the local high school Wood Shop students. Every competitor
that placed in the top ten in any category received a plaque.
47 teams competed in the first year event, and almost every team that
I spoke with said they were already planning on attending in 2014.
To see contest results, you can go here: http://www.kcbs.us/events.
php?year=&month=&id=3815
Congratulations to everyone who was involved in organizing the event,
and to those who competed. We will see you again next year!
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club, college or corporation
8116
Barbecue Confidential
Where there’s smoke, there’s probably barbecue!
WYSIWYG
By: Gordon Hubbell
By Marc Gonick
B.A.R.B.E.C.U.E.
As I pass the weeks until my next barbecue contest, I do a lot of reading. I read everything from my monthly barbecue newsletters, to on-line
barbecue websites, to classic books (even Shakespeare plays), to new
business development books, to various sports magazines. As I read,
I came across several clever plays on words. These were single words
where all the letters of the word were used to spell other words from it.
The other words reflect the essence or nature of the word. I’m sure there
is a name for this literary method, but I don’t know it.
So, yesterday I started thinking… What could all the letters of the word
“Barbecue” stand for? And without the aid of alcohol, here is what I
came up with:
B
A
R
B
E
C
U
E
-
Bad to the Bone
Aroma
Rubs
Beer
Excitement
Culinary Group
Unity
Excellence
B – Bad to the Bone
True Barbecue is an ancient and primal technique of cooking meat with
low heat and smoke, the minimum of cooking technology, to produce
a succulent meat offering. All you really need is a pit, wood and fire.
That’s all our Caribbean ancestors had. It’s also the hearty way to cook
simple cuts of meat and make them taste amazing. In the antebellum
South, the poorer cuts of meat were given to the servants who patiently
barbecued them into better fare (I imagine) than served at the main
house. I could eat barbecue 6 times a week, as I need to save one day
each week for steak and seafood.
A - Aroma
What is better than the smoky smell of meat being barbecued? Nothing!!! Enough said.
R- Rub
In barbecue seasoning is called a “Rub”. Why? Because it’s rubbed
into the meat to create a deeper and more harmonized melding with the
meat. It’s not simply applied to the top of the meat, but on the top,
bottom and sides for maximum flavor. Rubs also vary from very mild, to
herbal, to very hot.
I also like the fact that the word “Rub” sounds kind of sensual! I find
this a manifestation of the passion of barbecue.
B – Beer
OK, just saying the word “Beer” should get no argument from anyone.
Beer is one of the best beverages to assist in the consumption of any
barbecue meat. And many barbecue cooks use beer in the preparation
and cooking of their meat, as well as in their homemade sauce. To me,
Dark beer is the best to use in cooking barbecue. It imparts a rich, bold
flavor to accent the rich, smoky flavor of the meat.
Dark beer is also good to me to drink with barbecue. Although in the
hot summer months I prefer a classic Ale, and not a wimpy India Pale
Ale. I normally drink and cook with English, Irish and German beers.
Yeah, I know, in my American barbecue. Sorry! However, I have discovered a few new American microbrews (dark and ales) in the past year that
I really liked and want to experiment cooking with.
E - Excitement
Who doesn’t get excited about barbecue? Certainly the cook gets excited as he plans, cooks and serves their prized barbecue. And certainly
the lucky beneficiaries of the barbecue are excited to eat it – not having
to cook it themselves, if nothing else.
And barbecue functions are almost always successful. You don’t have
to worry who will come and who won’t, or everyone getting along. Just
light up the grill, slap down some meat, open a refreshing beverage, and
“they will come” and have a good time.
C – Culinary America
Barbecue is truly “America’s culinary cuisine”, even though it’s roots
go back to native tribes of the Caribbean. American’s have adopted this
culinary method and perfected it. We’ve perfected the end product, created consistency, and added variety, without compromising the original
art and simplicity of barbecue. Barbecue is a culinary category that continues to grow and get more recognition every day. No other country has
added as much to the evolution and elevation of barbecue, nor claimed
it as their own, as the United States.
U - Unity
Other food categories rarely please everyone. Some people are allergic
to shellfish, some people don’t like Italian or Mexican food, or seafood,
and some people are just very picky eaters. However, barbecue is the one
food group that just about everyone can agree to eat. Especially at an organized barbecue. It doesn’t matter whether the barbecue is pork, beef,
chicken or another meat, people are “all in” and the initial line is long.
And as we all know, the camaraderie at barbecue contests among the
cooks, judges and volunteers is unlike you’d find many places else. People are so genuine and down to earth.
The title is an old computer acronym -- What You See Is What You Get.
We pronounced it “wizzywig” and it applied, years ago, to applications
that would let you take a peek at the finished product even though you
were working in a program that didn’t support graphics full time. That
term came back to me as I was pondering my team’s judging results on
some entries at a recent contest. The scores, as they often are, weren’t
what I expected, and I tried to look back at those entries as if I were not
a judge and the entries were not my own. It is hard to do that, but it got
me to thinking . . .
The old saying “we eat with our eyes” isn’t literally true but it aptly describes the way appearance affects our expectations. As judges, maybe
we even let it get in the way sometimes. Yes, we need to score appearance, and little white boxes that open to reveal gorgeous stuff that by
looking so good screams out “eat me” should be rewarded appropriately.
However, we need to turn off our appearance judging button after the
Table Captain completes that pass. Impossible? No, just hard to do, and
worth some thought and consideration.
First, let’s think about pork. When I first started judging, most pork
entries were a pile of shredded or chopped pork on top of the parsley.
Appearance was rather routine and pretty much the same from entry to
entry, frankly. Every pork entry looked like, well, a pile of pork! Pork
entries have now evolved to a contest style where medallions of money
muscle are showcased, usually by both bark-heavy chunks and some
pulled or chopped pork bits. It looks pretty, but what does it “say”? It
is more complex and harder to do, but does it inadvertently steer us in
the wrong direction?
Brisket, and even chicken entries, have gone through the same evolution. Burnt ends now appear in many brisket boxes along with the ubiquitous slices. Lately, I’ve seen even the more or less standard chicken
thighs show up on a bed of shredded breast meat. And, of the four
meat categories, ribs are the only one that (because of the rules) hasn’t
“morphed” into a multi-faceted presentation.
So, what we might have now -- if we don’t consciously work against
it -- is a set of expectations for appearance that can, if we let them,
overpower our analyses of taste and tenderness. Remember also, that
appearance carries the lowest score weighting factor. What happens, for
example, to the cook who decides his or her best option is a relatively
standard “pile” of pork because the money muscle or bark didn’t finish
up to snuff? Horrors! There’s only pulled pork in that box! It isn’t as
pretty as that rosy, red-tinged, shiny, perfectly symmetrical set of meatframed medallions in the box just ahead of it. Or is it? It must not be
as good! Get my drift? We lose track of the fact that we’re supposed to
judge each entry on its own and that “simple” box might have some really killer pulled pork in it.
Brisket may actually suffer from an even worse potential appearance
bias. The competitive standard has evolved to sliced flat pieces (not too
thick, now – remember some judge might say it was overcooked if it’s
thick) along with perfectly cubed, almost soggy burnt ends carefully arrayed in the free space above and below the slices. Woe be to the cook
who would say that his burnt ends should stand on their own or, perish
the thought, elect to enter shredded brisket. Our expectations would be
violated. Thankfully, we are not always robots, though.
My goal is not to complain about creative presentations or generate
support against them. Actually I fully support creative and beautiful
adaptations in appearance (even without grass!). Rather, it is to remind
all of us that a gorgeous presentation cannot and should not deliberately
“set the tone” for the judging that follows. Each factor has to stand
on its own and be separate. We have to keep our brains turned on and
judge in all three “channels” (appearance, taste and tenderness) independently.
So, WYSIWYG needs to bite the dust in competition judging, just as it
did in computer programs as the capabilities of the machines improved.
Let’s “erase” our old programming and remember (and keep reminding
ourselves) that what we see in the box is only one facet of what we are
going to experience from it. As long as it is the right meat and doesn’t
violate any hard preparation or presentation rule, it gets three scores that
represent how good it looks, how good it tastes, and how tender it is,
without any preconceptions, relationships to previous entries, or interrelationships between the three rating types.
Finally, as I’ve already mentioned, barbecue functions are fun. They
are usually family or community gatherings bring out the best in everyone.
E – Excellence
Barbecue is all about producing an “Excellent” smoked meat product.
With all the time, effort, attention and patience it takes to properly prepare barbecued meat, it should be better than just good. And if it isn’t
“perfect”, as long as it’s not burned or undercooked, people will be very
happy to eat it.
Then there is the other foods that being out the excellence in barbecue; the sides. Excellent barbecue is enhanced by great sides, which
can be anything these days. I prefer the traditional Memphis-style classics of BBQ beans, Cole slaw, greens and cornbread. However, items like
macaroni & cheese, rice, French fries, mashed potatoes, potato salad,
corn salad - basically picnic foods - are all acceptable now.
So there it is, B.A.R.B.E.C.U.E. defined. Cleaver, huh? I can’t wait
until my next barbecue contest, so I can think about less trivial things.
Bikes Blues &BBQ
Arkansas State BBQ Championship
Cook-off
Sponsored by Sam’s Club
September 20th – 21st, 2013
Prize money- $20,000
Contact Ron Autry at 479-571-0203
or [email protected]
Contest Review
Contest Review
Smithville, MO
Summerville, GA
By: Phil & Rosemary Morrow
Smokin on the River
Wow - what a great weekend we spent with the Smithville, Mo. Masonic
Lodge and their VERY first effort at putting on a BBQ contest.
When we were asked to help them as their Contest Reps, we had no
idea what a wonderful group of people they would be to work with and the
incredible volunteers. It was amazing to see the public support, visit with
the Honorable Mayor from The City of Smithville, Brian Fullmer, all of the
Alderman, and the State Representative of 12th District, Ken Wilson, in
addition, to the Brotherhood of the Smithville Masonic Lodge, the Job’s
Daughters, the DeMolay boys and the Eastern Star Ladies. The Eastern
Star Ladies sold the delicious baked goods on Saturday. All of their wonderful goodies, hit the spot! I wish I would have bought the whole table!
Mr. Troy Whitton and his crew followed the SANCTIONING GUIDELINES
as all contests should do and they had 48 great BBQ teams from many
states, complete with 48 great judges and certainly 8 fantastic Table captains. Many thanks to Scott Willi, the judging coordinator. Plus, a great
volunteer group that assisted with the turn-ins and all facets of the judging area. Without them the contest would not have worked so smoothly.
Rosemary and I have repped a number of contests over the years, and
all have their things to be so proud of and high spots throughout the
planning; then through the completion of their contest. But we think the
teams and judges will concur that Troy, Scott and the whole group of planners and supporters will all agree - this is about as good as it gets. We all
owe a GREAT BIG THANK YOU to Troy Whitton for his dedication and all
of his efforts. Oh yes, and most certainly Congratulations to
TRUEBUD for their Grand Championship, as well as SHUT THE FRONT
DOOR for their Reserve Grand. Also to Smoke This BBQ and Burnt Finger BBQ as they tied for the Grand Championship in the Sauce contest,
“Thanks Remus Powers PHB for your help.”
A great contest is in the books for 2013 and we will watch with pride
as this contest grows during the coming years!! Smithville, MO should be
very proud of the amazing group of dedicated members of the Masonic
Lodge.
Contest Review
Huntsville, AL
Whistle Stop BBQ and Music Festival
The historical Huntsville Train Depot and Roundhouse was the setting
for the 13th Annual Whistle Stop BBQ and Music Festival. This event is
special to us, because it is held in our hometown (Huntsville, AL) and
helps support three important historic sites in town- Early Works Children’s History Museum, Alabama Constitution Village, and The Huntsville Train Depot.
Results from other contests not handled by KCBS are as follows:
People’s Choice winner was Sportspage from Huntsville, AL.
Best Wings winner was WAAY Pit Crew-Channel 31 from Huntsville, AL.
Kid’s Que winner was Monkeys Cooking Team from New Iberia, LA.
Every year this contest holds a Kid’s Choice event. This is an extra
event that asks 12 backyard teams to turn in an extra box of Chicken
and Ribs to be taken to a judging area where 12 kids are the judges.
Rocky Danner helps with this contest and this is an excellent way to get
children involved in barbecue events. We have been told that in the past
the kids have chosen the same winner or at least the highest ranking
team that participated. We must have some pretty good future judges out
there. Thank you to all who are involved in this event. The winner was
Grillin’ N Chillin’ from Huntsville, AL.
We had 63 professional teams and 64 amateur teams.
Grand Champion—Swiggin’ Pig
Reserve Grand Champion—The Looney Pit
1st place Chicken—The Looney Pit
1st place Pork Ribs—Smokin ’Butt Crew
1st place –Pork—Why You Grillin Me Dawg?!
1st place –Brisket—Big Blue Que—Athens, AL
What a beautiful little town nestled in the hills of Georgia. This was a
first time KCBS contest for Summerville and the town was very supportive
of the event. We arrived at the contest site late Thursday afternoon, where
we met the organizer, Roxy Weesner. She and her committee members
were very organized. Every element of the contest was being handled or
discussed in great detail. You could tell this was going to be a great event.
The contest was sponsored by The Well. The Well is an organization
dedicated to helping homeless women over the age of eighteen get their
life back. They are given a place to live, food to eat and in most cases
clothing. They are given medical help when needed and educated in
ways to make a good impression when applying for jobs.
Next year promises to be even better. This is one you will want to put on
your calendar for next year.
We had 41 professional teams and 11 amateur teams. Smoke Me Silly
received a 180 in Pork. Congratulations to Robert Vanderipe and his
team.
Grand Champion—Old Plantation BBQ
Reserve Grand Champion—4:20 Q
1st place Chicken—Backyard Kuisine
1st place Pork Ribs—House of Q
1st place Pork—Smoke Me Silly (180)
1st place Brisket—Jiggy Piggy
Sam’s Club is the Official
Supplier of KCBS
KCBS is proud to announce that for the third consecutive year, Sam’s
Club® is our Official Supplier!
“Sam’s Club has been an incredible addition to our barbeque family
and we’ve shared great benefits with them over the past three years,”
said Carolyn Wells, KCBS Executive Director. “We’re excited to extend
our partnership and look forward to continuing our relationship for many
years into the future.”
Additionally, Sam’s Club is host of the Sam’s Club National BBQ Tour,
the largest and richest competitive barbeque tour on the circuit, with
more than 25 competitions held across the nation. Sam’s Club is also the
official sponsor for the KCBS Team of the Year, contributing a hefty prizepurse and prestigious title to the teams who have the greatest amount of
success in the 2013 competition season.
Reflects Heat
it really works!!!
• Low pitch for better stability in the wind •
• Systems include a storage container •
• Straight-forward Quick and Easy set-up •
Canopy System Kits - Sold Factory Direct
10x10 - $89.95
12x10 - $89.95
10x20 - $129.95
16X20 - $159.95
12x20 - $139.95
20x20 - $179.95
Shipped UPS - Prepaid or COD
Heavy-duty, free-stand- c a l l f o r o u r l a t e s t c a t a l o g
ing, silver-top canopy
system kits. Uses 1 inch 8 0 0 - 6 5 0 - 7 0 0 4
‘thin-wall’ electrical
conduit.
S H E LT E R
SYSTEMS
the reader’s recipe
X
change
by Paul Kirk CEC, Ph.B., B.S.A.S.
Kansas City Baron of Barbecue – Barbecue Guru
Order of the Magic Mop – Ambassador of Barbecue
[email protected]
Certified Master Barbecue Judge • Master of the Grill
http://baronofbbq.
Order of the “Ole Has Been”
blogspot.com
“A Barbecue Fantasy”
www.baron-of-bbq.com
Since barbecue contest are in full swing the questions keep coming up
what to do with the left-overs. In other words what can we prepare with
the left-overs?
One of my favorites is Jambalaya or Gumbo, you can almost put anything in it and it comes out delicious.
1-2-3 Jambalaya
1
1
1
1
4
2
3
2
1
1
2
2
large yellow onion, diced
large green bell pepper, seeded and diced
pound smoked sausage, cut into 1/4-inch slices
tablespoon olive oil
cups chopped barbecued chicken
cups chopped barbecued brisket
cups uncooked long-grain rice
(10 1/2-ounce) cans French onion soup, undiluted
(14 1/2-ounce) can chicken broth
(14 1/2-ounce) can beef broth
to 3 teaspoons Creole seasoning
to 3 teaspoons Louisiana hot sauce
Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or
until sausage is browned. Stir in chicken, brisket and next 6 ingredients.
Bake, covered, at 350°degrees F for 40 minutes, stirring after 30 minutes.
Garnish, if desired. Serves 8 to 10
These baked potatoes can be served as either a side dish or a light entrée. Feel free to experiment with different cheeses, and to garnish with
scallions, cilantro, or chopped green chilies instead of chives. If you like,
add a sprinkle of chili powder, garlic powder, or onion powder.
Pulled Pork Baked Potato
1/2 pound cooked pulled pork
4 russet potatoes, (about 10 ounces each)
1 tablespoon canola oil or other neutral-flavored oil
1/2 cup Cheddar cheese, or Monterey Jack, or mozzarella, shredded
1/4 cup sour cream, or more to taste
Preheat an oven to 400º degrees F.
Rub the potatoes with the oil. Arrange them on a baking sheet and
pierce each a few times with a knife or fork. Bake until cooked through,
1 to 1 1/4 hours.
Cut a lengthwise split in each potato and fluff the insides with a fork.
Arrange the warmed pork, cheese, and sour cream on top. Sprinkle with
chives, if using, and serve. Makes 4 servings
To make these quesadillas even easier to prepare, substitute jarred
roasted red peppers or canned green chilies, cut into strips, for the sautéed bell peppers. To change things up, add chopped tomato, diced onion, sliced olives, or cilantro.
Pulled Pork Quesadillas
1/2 pound cooked pulled pork
1 tablespoon olive oil
1/2 red bell pepper, cored and cut into strips
1/2 green bell pepper, cored and cut into strips
1 tablespoon butter, unsalted at room temperature (optional)
4 9- or 10-inch flour tortillas
2 cups Monterey Jack, or Cheddar or Mexican cheese blend, shredded
Salsa, for serving (optional)
Preheat an oven to 200 degrees F and arrange a baking sheet in the
oven.
Meanwhile, in a large nonstick skillet over medium heat, warm the oil.
Add the bell peppers and cook, stirring occasionally, until browned and
very tender, 8 to 10 minutes. Transfer the peppers to a plate or bowl and
set aside.
Carefully wipe out the skillet and set aside.
Lightly spread the butter, if using, on one side of each tortilla. Lay
the tortillas, buttered side down, on a work surface. Arrange 1/2 cup of
cheese on half of each tortilla, leaving a 1-inch border at the edge. Arrange the bell peppers and pork on top, then fold the tortillas in half over
the fillings.
Rewarm the skillet over medium heat. Add 2 of the quesadillas and
cook, covered, until golden brown on the bottom, 2 to 4 minutes. Carefully turn and cook, uncovered, until golden brown on the other bottom
The Great Pacific Northwest
By Pat Maddock - KCBS & PNWBA
Four of the top 13 teams at the Las Vegas regionals of the Sam’s Club
tour were all from the great Northwest including champs “Tombstone
BBQ” with pitmaster Mike Eckert from little old Kalama, Washington.
Mike is in his second year of competition BBQ and teammate Chris Kelly
is likewise fresh on the competition trail. Third place finishers were
“Movin’ the Chains” from Beaverton, OR, Jesse and Charlotte Henry and
the other two top finishers from the PNWBA were Jason Bauer’s “War Pig
BBQ” (who lost a tie for 10th) and “Wine Country Q”, Rhana and J.D.
McGee.
The following weekend, amidst
the
funky
Northwest
weather the
Washington
State Spring
BBQ Championships
were
held
in Monroe,
WA and it
was “Dances
with Smoke” Langley firefighters will once again be feeding a throng of Canam a r c h i n g dian BBQ fans visiting the Cascades Casino to take in PNWBA’s
away
with Canadian Festival of Chili and BBQ. Competing teams prep the
top honors.
pork, hand it over to the firefighters and help to raise thousands
Pitmaster
each year for their Burn Fund.
Tom Wallin
scored two
category seconds and barely edged out the McGees, “Wine Country Q”
by just two tenths of a point as J.D. and Rhana scored two firsts. It’s all
in those “other” categories. Isn’t it?
As of press time, about 30 PNWBA teams are heading to the Vancouver, British Columbia area for the $10,000 Cloverdale Rodeo Cowboy
Cook-off, then a week later it’s down to the KCBS event in North Bend
(Coos Bay) OR for one heck of a competition and to salute our old friend
Jim Monihan. (I’ll try to have a picture to prove it in the next issue.)
One of the most anticipated events just around the corner is the Canadian Festival of Chili and BBQ at the Cascades Casino in Langley, British
Columbia where the three amigos (Fettback, McKay and Roycroft) are
hosting the $15,000 event with only a $99 entry. To area “old timers”
the event is known as the David and Pat Veljacic Memorial Cookoff in
remembrance of the originator of the event and his lovely wife who have
both passed away. Dave started the event back in 1987 and over the
past few years, the amigos have focused their fund raising toward the BC
Professional Firefighters Burn Fund for whom they’ve raised more than
$25,000. It’s set for June 22nd and 23rd and it will be, as always, a
packed house.
Loads of other PNWBA events pepper the calendar all summer long
throughout the beautiful Northwest. You can get the details at PNWBA.
com Noteworthy KCBS events upcoming around here are the Battle of
the Bones in Central Point, Oregon, June 21st through 23rd and the Kla
Ha Ya Days BBQ Championships in Snohomish, WA July 20th and 21st.
And there’s still more but I’ll tell you about those next month. Come
smoke with us (and No that statement has nothing to do with the new
state law in Washington). The great Northwest is beckoning.
half and the cheese has melted, 1 to 3 minutes. Transfer the finished
quesadillas to the baking sheet in the oven. Carefully wipe out the skillet
and repeat with the remaining quesadillas. Cut each quesadilla into 4 to
6 wedges. Serve with salsa, if using. Makes 4 servings
Here’s a recipe that a great party appetizer for the pot luck dinners.
Creamy Barbecued Chicken Spread
1-1/2 cups chopped barbecued chicken
1 package (8 ounces) cream cheese, softened
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons chopped onion
2 teaspoons barbecue rub
1/2 teaspoon white pepper
Place all the chicken, celery and onions in a food processor; process
until coarsely chopped.
In a small bowl combine the cream cheese, mayonnaise, rub and pepper and blend well. Mix into the chicken mixture. Cover and chill.
Use as a sandwich spread or serve on crackers as an appetizer.
Yield: 2-1/2 cups
Enjoy!
By: T. Michael Garrison,
KCBS Master judge
A ‘must do’ event for the Flying BBQ Judges is the VFW 846 BBQ in Overland Park. As a former Naval Officer I particularly appreciate the recognition of veterans by the organizers of this competition. Jim Lilleston does
a great job in organizing this event. He is a Combat Veteran and a career
Army soldier. He brings his military leadership and organizational skills
to bear in bringing this one together. Al Amborn organizes the judges and
no one does it any
better than Al.
(see photo) Upon
arrival Al checks
me in; name,
number and all.
No lines no writing, he does it all.
Al knows his corps
of judges, many
of them Masters,
and has the most
efficient ‘check
in’ on the circuit.
Austin Deforest
seemed to be the
guy who was doing all the work and clearly he was doing a very good job. (see photo) This
contest has grown to 73 teams this year and continues to get bigger. With
a top notch team of Reps, Mark Simmons, Larry Hadley, and Lynda Showalter, this event had to be a success. Then we see competitors like Rod
Gray from Pellet Envy. As a competitor, Rod earned the grand Champion
for this contest. Two unique aspects of this event are some outstanding
desserts after the Q judging and a unique Friday evening competition.
The judges are handpicked for Friday evening and Flying BBQ Judge were
picked to judge the Wild Turkey entries. Anything goes, but the entries
must use Wild Turkey
in the preparation. We
had some Swedish
meatballs to die for,
a cheese cake with
a Wild Turkey glaze,
and some chicken
thighs that were tenderized with Wild Turkey. What a great experience.
Looking out the
window to see a very
heavy snowstorm in
May reminds our group of Smoke in the Spring in Osage City, Kansas.
Dave Azwell organizes a very good contest that continues to grow each
year. One year he had blowing snow with a 100 foot ceiling and 1 mile
visibility. One year he had snow on the ground and thunderstorms that
prevented anything from flying. Flying into Osage City airport is always a
maybe due to the weather that always seems to accompany this event.
The fair grounds are currently under construction to allow more teams in
the future but 71 teams competed this year and Dave’s judge corps was
100% KCBS Certified judges. Unfortunately, this year, his date conflicted
with one of the top aviation events of the year. Sun N Fun, in Lakeland,
Florida, was the same date and we had the opportunity to attend SNF this
year. Due to the current sequestration in our government all the military
presence was missing. The Air Force Thunderbirds were scheduled but
not allowed to perform this year. I am currently the Key Man (President) of
the Kansas City Hangar of the Quiet Birdmen. Bob McGuinness, Governor
of the Lakeland Hangar, extended me a very warm welcome to Lakeland
and Sun N Fun. (see
photo) We tried to find
some Florida BBQ without success but the seafood is great. Considering what was going on
in Kansas the Florida
weather was absolutely
perfect. Dave, we will
be back in 2014 to
Smoke in the Spring.
SWAINSBORO, GA
June
RANDALL FINCHER
PAPA DALE’S BBQ
CALHOUN, GA
STEVEN JUSTICE
TC’S BBQ
SWAINSBORO, GA
New Members
Alabama
ANGELA COMBS
HAMPTON COVE, AL
PETER COMBS
BBQ ‘R’ US COMPETITION
COOKING TEAM
HAMPTON COVE, AL
SCOTT CRUMRINE
SOUTHERN TRADITIONS
BBQR’S
HUNTSVILLE, AL
DAVID LUKER
BIRMINGHAM, AL
KATHY LUKER
BIRMINGHAM, AL
JASON MCCOY
DOTHAN, AL
KATHRYN NORMAN
MADISON, AL
Arkansas
BRYAN CARPENTER
ROYAL SMOKERS
ROYAL, AR
WESLEY CARPENTER
ROYAL SMOKERS
ROYAL, AR
CHRIS DISTERDICK
CHICK’N BUTTS BBQ
MAUMELLE, AR
KELLY HARDGRAVE
BBQ IMPOSSIBLE
HARTMAN, AR
CHRISTINA MERLE
TILLY, AR
DIRK MERLE
TILLY, AR
CLAUDE SMITH
LITTLE ROCK, AR
TONY VALENTINE
PRIMAL Q
HARRISON, AR
TAMMY WARREN
TILLY, AR
Arizona
BRAD CHURCH
GRUMPY BRAD’S BBQ
PHOENIX, AZ
BOB HILL
AZ BEER BELLY BBQ
GLENDALE, AZ
FLYNN KELLY
PHOENIX, AZ
RONALD WILSON
KINGS OF COOKIN
TUCSON, AZ
California
DAVID BROWN
TURLOCK, CA
GARY BRYSON
SAN LORENZO, CA
MARK CAJIMAT
SWEET SMOKECESS
VISALIA, CA
ERIK CLAIRE
SALTWATER COWBOYS
SANTA ROSA, CA
SHERRI COIGNY
TEAM BACON
PITTSBURG, CA
District of Columbia
PHILIPPE MCCANHAM
CHRIS & PHIL’S
CHATTAHOOCHEE
BARBEQUE COMPANY
MARIETTA, GA
JAYE MCCREA
JACKSON, GA
CHAD BASINGER
WELLINGTON, KS
MARK BATREZ
SLOW N LOW
OVERLAND PARK, KS
J. RYAN CAMPBELL
OLATHE, KS
JILL JOHNSON
CORBIN, KY
BRIAN DOCKERY
POON DOCS
LANSING, KS
TYLER MAYNARD
RICHMOND, KY
DEBBIE COX
BAKERSFIELD, CA
DOUG BERIDON
WASHINGTON, DC
SCOTT COX
BAKERSFIELD, CA
CHEN-LUN CHANG
WASHINGTON, DC
JEFF MYERS
ATLANTIC, IA
CHRIS GUERRERO
OLATHE, KS
CHRIS GEORGE
SUNNYVALE, CA
MAX COHEN
WASHINGTON, DC
MINDY HERNANDEZ
EDWARDSVILLE, KS
JEFF HENLEY
STANTON, CA
BRENDAN DANAHER
WASHINGTON, DC
RICH RODEWALD
WHISKEY Q
COUNCIL BLUFFS, IA
Idaho
WILLIAM T. HOWELL
OVERLAND PARK, KS
SHAWN HENLEY
STANTON, CA
DANIEL HARRISON
WASHINGTON, DC
DARREN KERNS
BAKERSFIELD, CA
ELIZABETH POWELL
LATE EMPIRE BBQ
WASHINGTON, DC
BRAD MODLIN
BAKERSFIELD, CA
RICK PREVOST
BAKERSFIELD, CA
CHAD SCHILIT
WASHINGTON, DC
Delaware
DALE JONES
BUCCANEER BARBEQUE
IDAHO FALLS, ID
Illinois
PRIS ABELL
METROPOLIS, IL
STEVE BLEVINS
LAWRENCEVILLE, IL
DOUG BERNART
HOCKESSIN, DE
KORY GRAFF
RUNAWAY HOGS
MURPHYSBORO, IL
MARY BORGER
SEAFORD, DE
PAUL KIEFER
SOUTH ELGIN, IL
BUTCH CARMEAN
LAUREL, DE
BEN MCNAMARA
COLLINSVILLE, IL
RICK COUGHLIN
MAGNOLIA, DE
SUE MILLER
OSWEGO, IL
LINDA LUCAS
WILMINGTON, DE
TODD SCHAEFFER
HICKORY STICK BBQ
IRVINGTON, IL
JOHN NABB
302SMOKE
CLAYTON, DE
MARK WISEMAN
ROBINSON, IL
RICHARD SWEDA
VACAVILLE, CA
KYLE OWSIANY
MIDDLETOWN, DE
CHAD WOOLIVER
1 BBQ DADDY
TROY, IL
JIM WADE
CARLSBAD, CA
WENDY OWSIANY
MIDDLETOWN, DE
JAIME QUINTANA
BAKERSFIELD, CA
RICHARD RAMIREZ
A DOSE OF SMOKE
BAKERSFIELD, CA
WILLIAM RIGGS
BENICIA SMOKERS
BENICIA, CA
BOB ROLLINS
ALAMEDA, CA
LITRIANA SHIMANO
REDLANDS, CA
GAYLE SWEDA
VACAVILLE, CA
KAREN WASHBURN
NEWBURY PARK, CA
MICHAEL WASHBURN
NEWBURY PARK, CA
Colorado
RICHARD WALLS
WILMINGTON, DE
DEBRA YOUNG
WILMINGTON, DE
Florida
CRISTINA AHLE
HIGHLANDS RANCH, CO
DENNIS DOTSON
LAKE CITY, FL
KURT AHLE
HIGHLANDS RANCH, CO
WILLIAM GIFFIN
BOCA RATON, FL
LYNN BOYER
BOULDER, CO
PETE GRIFFIN
LARGO, FL
ROY BOYER
BOULDER, CO
CHRISTOPHER HASTY
ORLANDO, FL
MICHAEL GATSCHET
LAKEWOOD, CO
BRUCE NIDY
RANCH HOUSE KITCHEN
DEFUNIAKSPRINGS, FL
MINDY HOLDER
PARKER, CO
RHETT MONTAGUE
SEDALIA, CO
PAUL SCHMEISSER
THORNTON, CO
BRAD THOMPSON
SEDALIA, CO
RUDY ZUPETZ
SEDALIA, CO
Connecticut
JOEL KOPYLEC
99 PROBLEMS BUT A GRILL
AIN’T ONE
WALLINGFORD, CT
DIANE OLSEN
TAMPA, FL
ERIN TOUNG
DAYTON BEACH, FL
Georgia
Indiana
DONALD BRYANT
LAWRENCEBURG, IN
DENNIS R. CARR
LAWRENCEBURG, IN
GREYSON GRAY
BATESVILLE, IN
DWAIN MAYBRIER
GREENDALE, IN
REGINA MAYBRIER
GREENDALE, IN
CLINT RATHFON
MOTHER TRUCKIN BBQ
NEW WHITELAND , IN
JOHN ROUTH
MOTHER TRUCKIN BBQ
INDIANAPOLIS, IN
BILLIE JO SCHNEBELT
AURORA, IN
STACY SCHNEBELT
LAWRENCEBURG, IN
GARRY SEE
CLAYTON, IN
DAVID BAILEY
BUST’N BUTTS BBQ
FLOWERY BRANCH, GA
JEFFERY SMITH
MOTHER TRUCKIN BBQ
INDIANAPOLIS, IN
TIM COLEMAN
TC’S BBQ
SWAINSBORO, GA
GARY TURNER
SIX GUN BBQ
MORRISTOWN, IN
CHRIS DORSEY
TRIP THREAT SMOKERS
Kansas
JOEL HICKS
LEXINGTON, KY
DONALD R. HIGDON
BARDSTOWN, KY
BRANDON BANNER
WASHINGTON, DC
Iowa
PAUL HAMMACK
LEXINGTON, KY
ADAM BURLACK
LEAWOOD, KS
PATRICK CONNOR
MONEY’S COOKIN
PORTERVILLE, CA
ANDY MOSS
SOUTHERN TOUCH BBQ
GAY, GA
MICHELE HAMMACK
LEXINGTON, KY
HANK FRANKEL
PRAIRIE VILLAGE, KS
SHARON FREEMAN
SHAWNEE, KS
BILL KENNEDY
OVERLAND PARK, KS
STEVE KILLAM
TOPEKA, KS
CHRIS KREIFELS
WELLINGTON, KS
KENNY MALM
WHISKEY PIT BBQ COMPANY
LINDSBORG, KS
DONALD MILLER
OVERLAND PARK, KS
JAMES MORASCH
EDWARDSVILLE, KS
MARIAN MORASCH
EDWARDSVILLE, KS
RALPH NEIGHBORS
OLATHE, KS
MATTHEW NULL
RUBBIN RACKS & SMOKIN
BUTTS
OLATHE, KS
TAD MURRAY
LEXINGTON, KY
MELISSA OGLES
GLASGOW, KY
MICHAEL OWSLEY
ELIZABETHTOWN, KY
ELISSA PERRY
LEXINGTON, KY
DWAYNE RAGLAND
ELIZABETHTOWN, KY
JERAMY RICHARDSON
BRANDENBURG, KY
Maryland
WINSTON ALLEN
CLINTON, MD
JOHN BOOTH
ANNAPOLIS, MD
BRIAN BOOTS
BROTHER BOOTS QUE
REISTERSTOWN, MD
MICHAEL A. CARDELLA, JR.
BOWIE, MD
ED CREAN
ASH KICKIN BBQ
SALISBURY, MD
DAVID L. DALFONSO
SALISBURY, MD
WANDA DALFONSO
SALISBURY, MD
ROGER M. EDMUNDS, JR
CHRISFIELD, MD
DUSTIN OLSON
DERBY, KS
ROBERT W. EVANS
FREDERICK, MD
JESSI ROMO
EDWARDSVILLE, KS
GINA GLENNON
ANNAPOLIS, MD
ROBERT SANTACROCE
ST. MARYS, KS
CHARLES GORUM
CROWNSVILLE, MD
WES SHUMATE
LEAWOOD, KS
LISA LARSON GORUM
CROWNSVILLE, MD
WILLIAM SLOAN
OVERLAND PARK, KS
CATHY HERMAN
LAUREL, MD
JOHN VALDIVIA
TOPEKA, KS
JAMES HODGES
GAMBRILLS, MD
MARY VAN VALKENBURG
MELVERN, KS
DAVID HOOVER
LAUREL, MD
GEORGE VESEL
MISSION, KS
ZACHARY KRELL
ELLICOTT CITY, MD
RUSS VEST
MELVERN, KS
STEVE LALLY
CHESTNUT HILL COVE, MD
SAMUEL M. WENDT
LEAWOOD, KS
MATT LANHAM
ANNAPOLIS, MD
CARY WILLIAMS
OVERLAND PARK, KS
DAN LINGER
SILVER SPRING, MD
Kentucky
MARIE BLANDFORD
SPRINGFIELD, KY
RALPH BLANDFORD
SPRINGFIELD, KY
CAMRON BROOKS
LOUISVILLE, KY
GORDON DRUIEN
SHEPHERDSVILLE, KY
BRITTNEY GIVENS
CORBIN, KY
DIRK LOOSE
ABERDEEN, MD
SHANE MATTHEWS
CAMP SPRINGS, MD
WILLIAM MAY
BOWIE, MD
BARRY MORTON
UPPER MARLBORO, MD
ROBERT ORKIN
TILGHMAN ISLAND, MD
GADY OWEN
CHESAPEAKE CITY, MD
THOMAS PARDUE
CROWNSVILLE, MD
MATHEW LITTLE
MANKATO, MN
KELLY MUNCY
MILLERSVILLE, MO
AARON COLEMAN
GOTHENBURG, NE
AARON REINHART
BALTIMORE, MD
MICHAEL MALZ
HAMBURG, MN
DAWN MYERS
ANNAPOLIS, MO
MEGAN COLLING
KEARNEY, NE
ESTHER M. RIVERA
EDGEWATER, MD
RICH MILLER
MINNEAPOLIS, MN
ALISSA NEIDLINGER
INDEPENDENCE, MO
COREY COOPER
GOTHENBURG, NE
JAMES RUDY
FATMAN & LITTLEBOY
COMPETITION BBQ
MIDDLETOWN, MD
ROD MITCHELL
MADISON LAKE, MN
PAUL NEIDLINGER
INDEPENDENCE, MO
JEANINNE DAVIS
BRADY, NE
GARY NELSON
MADISON LAKE, MN
GREG PATON
KANSAS CITY, MO
RODNEY DIAZ
GOTHENBURG, NE
LUCAS PIERCE
MANKATO, MN
WARREN PETERSON
KANSAS CITY, MO
STEPHEN EXON
LINCOLN, NE
JEREMY PRANGE
MANKATO, MN
ASHLEY PLEUS
BIG COUNTRY BBQ
SPRINGFIELD, MO
ADAM FINKE
GOTHENBURG, NE
DON RUTLEDGE
SALISBURY, MD
JEFF SANDERS
PHOENIX, MD
SHANE SARVER
ANNAPOLIS, MD
JOANNE SETZER
ANNAPOLIS, MD
MARK SHEPARD
PASADENA, MD
JESSICA SMITH
COLUMBIA, MD
MATTHEW SMITH
COLUMBIA, MD
CHER SOMMER
EDGEWATER, MD
JOHN SOMMER, SR
GAMBRILLS, MD
EDWARD TORBERT
SALISBURY, MD
Michigan
BRIAN ANDERSEN
GRAYLING, MI
GABE BRASELTON
KANSAS CITY, MI
KEVIN KERR
ST. LOUIS BIG UGLY DRUM
SMOKING CREW
WENTZVILLE, MI
BRIAN MARTIN
B&R SMOKE
FERNDALE, MI
DAVID PETERS
NORTHVILLE, MI
NOLAN SINGLETON
OKEMOS, MI
BENJAMIN WIRICK
SAND LAKE, MI
GARY ROBERTS
NORTH MANKATO, MN
LEANN SIEBERG
LAKE CRYSTAL, MN
KEN SPELTZ
HASTINGS, MN
Missouri
DAVID L. WARKENTIEN
INDEPENDENCE, MO
RICK ADE
KANSAS CITY, MO
JAMES ALLEE
PLATTE CITY, MO
MICHAEL ANTONOPOULOS
KANSAS CITY, MO
ANDY BEAVER
ST. JOSEPH, MO
MICHAEL COLLINS
KANSAS CITY, MO
BOB CRAVER
PLEASANT HOPE, MO
GERARD CURTI
CARTHAGE, MO
PHILLIP RENDINA
KANSAS CITY, MO
ROY ROGERS
KANSAS CITY, MO
MICHAEL SALDI
ANNAPOLIS, MO
MICHAEL SATTER
KANSAS CITY, MO
CHRIS STANDIFER
INDEPENDENCE, MO
PETE WARNER
KANSAS CITY, MO
SCOTT WORMSLEY
UNCLE TOM’S FUN BUS
KANSAS CITY, MO
Mississippi
TRISTIN BREWER
SMITHVILLE, MS
AUBREY COX
SMITHVILLE, MS
MISTY COX
SMITHVILLE, MS
SIMON CURZON
INDEPENDENCE, MO
JEFF DOWNING
BURNT BOAR
PURVIS, MS
TERRY DAVIS
LEES SUMMIT, MO
ERIC YARBROUGH
COLUMBUS, MS
MATTHEW FRASER
ELDERSBURG, MO
BOB FULLERTON
EXCELLO, MO
Montana
ROBERT WEBSTER
ANACONDA, MT
North Carolina
DANIEL GORDON
DANNY J’S BBQ
HAZELWOOD, MO
RICHARD BREON
SKINNY RICK’S BBQ
CLYDE, NC
WILLARD BARNETT
SWEET WILLY’S SWINE
NORTH BRANCH, MN
DEBBI GORDON
DANNY J’S BBQ
HAZELWOOD, MO
CHRIS BERGERSON
ALBERT LEA, MN
DONALD J. GREGORY
ST. JOSEPH, MO
MICHAEL HILL
FOUR MEN AND A SMOKIN
PIG
HILLSBOROUGH, NC
ANDREW BOBRYTZKE
MANKATO, MN
RANDY HALL
KANSAS CITY, MO
RON BOELTER
MADISON LAKE, MN
JOE HENDERSON
MAPLE LEAF BBQ
HIGH RIDGE, MO
Minnesota
MARK BOOTH
NEW MARKET, MN
SUMMER COVARRUBIAS
NORTH MANKATO, MN
SCOTT HAEFNER
MANKATO, MN
GREG P. HANSEN
ST. PETER, MN
JEFFREY HANSON
HOGLINE
OWATONNA, MN
DAN HIGH
IRON, MN
SHEILA HIGH
IRON, MN
TOM HOFFMAN
MANKATO, MN
ANDREW KARELS
WAVERLY, MN
G. JOHN LACH
NORTH MANKATO, MN
CHANDRA HODGES
SPARTA, MO
ROBERT HODGES
SPARTA, MO
DERECK IRMINGER
PLATTE CITY, MO
MARK LITTLE
TEAM BIB’S
WINSTON-SALEM, NC
AMBER NEWTON
LINWOOD, NC
LANGSTON ROWE
NEW BERN, NC
HERBERT CARPENTER
CRF BLUE RIBB’N BBQ
BISMARCK, ND
Nebraska
FRANK ALGYA
OMAHA, NE
BRIAN KING
ALL SMOKED OUT BBQ
LEES SUMMIT, MO
STEVE ARP
OMAHA, NE
BRYAN KRETZINGER
ST. JOSEPH, MO
SCOTT BEACHLER
LINCOLN, NE
KATHLEEN LEE
OAK GROVE, MO
BRANDON BENITZ
KEARNEY, NE
KATHLEEN LEE
OAK GROVE, MO
JUNE BLAUVELT
GOTHENBURG, NE
MITCHELL LORD
FEDERICKBURG, MO
ZEB BLAUVELT
GOTHENBURG, NE
BRAD CARY
HOGZ BREW
GOTHENBURG, NE
NICOLE MACKEBEN
LIBERTY, MO
SCOTT FRIEND
HASTINGS, NE
KATHLEEN GRUBER
GOTHENBURG, NE
RASHAWN HARVEY
KEARNEY, NE
BRIAN KEISER
GOTHENBURG, NE
DOUG KEISER
GOTHENBURG, NE
JASON MEYER
KEARNEY, NE
JACOB NELSEN
ALMA, NE
JOHN NELSEN
ALMA, NE
JENNIE NOLLETTE
AMHERST, NE
CANDI OLDHAM
KEARNEY, NE
MIKE PETERS
GOTHENBURG, NE
FRANK PRIDE
BRADY, NE
MICHAEL RIPP
KEARNEY, NE
TIM SCHMEECKLE
GOTHENBURG, NE
BRANDON VOGEL
OMAHA, NE
GARY WENDT
WNW BBQ
KEARNEY, NE
GARY WIDHOLM
GOTHENBURG, NE
GALEN WINKLER
JUNIATA, NE
GARY WITTENBACH
WNW BBQ
HASTINGS, NE
KEVIN WOLFE
KEARNEY, NE
New Hampshire
TODD JOSEPH
HANCOCK, NH
ANGELO MAZZELLA
KOSHER PORK
BEDFORD, NH
New Jersey
MICHAEL ACKEN
MORRISTOWN, NJ
CHRIS CAMPBELL
MAPLE SHADE, NJ
MICHAEL DIMARSICO
PHILLIPSBURG, NJ
ROBERT HARTSHORN
SEWELL, NJ
PAUL HETTESHEIMER IV
PIGMAN AND THE
SOUNDERS
GLEN ROCK, NJ
ALAN KOFSKY
BICOASTAL BBQ
SPARTA, NJ
JAMES LAMAINA
BONES & BIBS SWINE TEAM
BLACKWOOD, NJ
CARY LAZAR
UNION, NJ
JEFF LEVINE
HOG SNIPERS
WEST MILFORD, NJ
JUAN LOPEZ
B FOR CHICKEN
ELIZABETH, NJ
CHRIS MANSON
PIGMAN AND THE
SOUNDERS
RANDOLPH, NJ
DAN MASSIMINO
WOOLWICH TWP, NJ
MATHEW MEYER
BUTCH’S
MT. LAUREL, NJ
MICHAEL O’DONNELL
BUTCH’S
MT. LAUREL, NJ
GREGORY SCISCOE
HIGHLAND LAKES, NJ
JONATHAN WILLIAMS
WILLIAMSTOWN, NJ
MELINDA WILLIAMS
WILLIAMSTOWN, NJ
BRYON WRIGHT
BEVERLY, NJ
Nevada
BRYAN ANDERSEN
LAS VEGAS, NV
New York
RUSSELL BAISLEY
WANTAGH, NY
RICHARD BOCK
KINGSTON, NY
TIM BUCOLO
BASH BROTHERS BBQ
MT. KISCO, NY
BRIAN BURKE
ROCKY POINT, NY
BOBBY FORD
FREEPORT, NY
RICHARD FREGOE
RAD TO THE BONE BBQ
BRASHER FALLS, NY
DANIL HAGEMAN
DIVONE HEAT
LAKE GROVE, NY
MICHELLE HAGEMAN
DIVONE HEAT
LAKE GROVE, NY
GRACE HAHM
IRVINGTON, NY
DREW KESSLER
STONY POINT, NY
MATTHEW LIEBIG
HOGZILLA NEW YORK
FORT EDWARD, NY
FREEMAN BYLER
MILLERSBURG, OH
MELVIN JONES
MEDINA, OH
CATHY KELLER
VALLEY CITY, OH
JON MARTIN II
DELAWARE, OH
MARK MORSE
CINCINNATI, OH
MIKE MORSE
AMELIA, OH
STEVIE WEAVER
COALWAY COOKERS
FREDERICKSBURG, OH
Oklahoma
KEITH D. ALLISON
TULSA, OK
KRISTIN ALSUP
CHOCTAW, OK
CURTIS ANDREW
STILLWATER, OK
KATHY ANDREW
STILLWATER, OK
STEPHEN BASHORE
MIAMI, OK
DAVE BOYD
TULSA, OK
SUZANNE BROADBENT
OKLAHOMA CITY, OK
ANDY BROWN
OKLAHOMA CITY, OK
TRAVIS CAGLE
CHOCTAW, OK
FELTON CHARCHERE
OKLAHOMA CITY, OK
LAWRENCE CHURCHILL
WOODWARD, OK
CHRISTIAN CLARK
THE GRISWOLDS
TULSA, OK
JENNIFER FULTZ
TULSA, OK
JOHN GOODENOW
TULSA, OK
SCOTT GOODENOW
COLLINSVILLE, OK
JOHN HALL
SAPULPA, OK
GREG HAMILTON
SAPULPA, OK
JERRY HARRIS
FORT GIBSON, OK
CLAYTON HASBROOK
OKLAHOMA CITY, OK
BRENT HIGGINS
SAND SPRINGS, OK
SANDY HONEYCUTT
MOUNDS, OK
RAMBON SHAMILOV
BROOKLYN, NY
LARRY HUTCHINGS
TULSA, OK
STELLA SHIFRIN
BROOKLYN, NY
DERRICK JONES
PONCA CITY, OK
SEAN SIMPSON
MFCEO BBQ
STATEN ISLAND, NY
MICHAEL JORDEN
BROKEN ARROW, OK
ROBERT SOTO
NORTH SALEM, NY
JOHN STORELLI
SMOKIN VALLEY BBQ
WAVERLY, NY
JON UMSTADT
SEAFORD, NY
JENNIFER VOGT
LAKE KATRINE, NY
Ohio
CHRIS MALUSZYNSKI
OSLO, OH
STEPHEN KEARNEY
MUSKOGEE, OK
REX LEE
SAND SPRINGS, OK
RICHARD LUNDY
FT. GIBSON, OK
PAT MADDEN
CHOCTAW, OK
KURT MELBY
BIXBY, OK
THOMAS MERCADO
TULSA, OK
2012 & 2011 KCBS Member Pins
Still Available!
Important Restaurant Depot
Update - Pass Is Active!
The Restaurant Depot pass has been reinstated! An e-mail was sent
out to the stores nationwide notifying them that the pass is active. You
will just need to take your current KCBS membership card into the store
for your pass. If you have any trouble, please give the KCBS office a call.
ROB MOTLEY
TULSA, OK
RICH GIBSON
EASTON, PA
ALMA NATALE
OKLAHOMA CITY, OK
JONATHAN GODSHALL
SOUDERTON, PA
STEPHEN PERKINS
PERKS BBQ
MUSTANG, OK
DAVID KAUTTER
SOUDERTON, PA
GRANT SCOTT
TULSA, OK
KYLE SIMMONS
EDMOND, OK
ROGER STILLWELL
MOORE, OK
AUBREY THOMPSON
TULSA, OK
DARREL WENZEL
BROKEN ARROW, OK
JACK L. WERNER
OKLAHOMA CITY, OK
Oregon
CHRISTOPHER HOLCOMB
WINSTON, OR
MARIAH HOLCOMB
WINSTON, OR
Pennsylvania
DARREN KELLER
EASTON, PA
LAWRENCE KELLY
GARNET VALLEY, PA
BRENDA KIEFFER
POTTSTOWN, PA
JODY KLOCKO
KINGSTON, PA
SHANNON KORNBAU
YORK, PA
DALE KORNBAU, JR
MR. PIGGLES ROASTS
YORK, PA
BRIAN KOVATCH
ALBERTSVILLE, PA
NANCY LONGENBACH
HARRISBURG, PA
DUANE MACDONALD
WASHINGTON CROSSING, PA
KIMBERLY ARMSTRONG
LANCASTER, PA
THOMAS MANNERING
BIRDSHORO, PA
BOB BAIR
SMOKEN TURTLES
LANCASTER, PA
MIKE MARTEL
QUAKERTOWN, PA
ANTHONY BASILIKO
DOUBLASSVILLE, PA
BILL BENO
PERKASIE, PA
BERNIE BOTTARI
HATFIELD, PA
GRANT BOYER
SMOKE SHOWING BBQ
E. GREENVILLE, PA
CHUCK BROOKS
PERKASIE, PA
SHEILA BURKE
ROSLYN, PA
STEVEN CHERRY
PHILADELPHIA, PA
BRIAN COFFROAD
SMOKEN TURTLES
LANCASTER, PA
PATRICK COREY
AVONDALE, PA
KERRY DEANGELIS
ARDMORE, PA
KEN FORSYTHE
LITITZ, PA
Texas
TALMADGE WALLACE
PHILADELPHIA, PA
ROBERT LLOYD
ABILENE, TX
PHILLIP WEYMOUTH
MERTZTOWN, PA
JOE WELLS
FORT WORTH, TX
FRANK WOSCZYNA
THE BARBECUTIES
ROYERSFORD, PA
BRANDON ZELLNER
LEHIGHTON, PA
JEREMY BEHM
NEW TRIPOLI, PA
South Carolina
DANIEL CASKIE
THE HOLY CITY SMOKERS
SUMMERVILLE, SC
NEIL GLOVER
THE HOLY CITY SMOKERS
CHARLESTON, SC
South Dakota
RICHARD RUTHERFORD
CHICK N’ RIBS
SPEARFISH, SD
BILL WENDT
WNW BBQ
WOONSOCKET, SD
Tennessee
ANDY ALLEN
PULL MY MEAT
ROCKFORD, TN
DAN MCARTHY
WILLOW GROVE, PA
JAN ALLEN
PULL MY MEAT
ROCKFORD, TN
WILL MOONEY
PERKOMENVILLE, PA
LISA CHEEK
NASHVILLE, TN
ERIN MUHLY
BERWYN, PA
SHANE GREER
SMOKEY BOTTOM BOYS
BRIGHTON, TN
PAT NODECKER
GORDONVILLE, PA
ED PIRES
TRAPPE, PA
JUDY RUTT
DENVER, PA
JASON SHELLAWAY
GILLBERTSVILLE, PA
CANDACE SNAVELY
ANNVILLE, PA
ROBERT SNAVELY
ANNVILLE, PA
MIKE STEVENS
BADLANDS BBQ
MORGANTOWN, PA
RODGER UNGER
BIGLERVILLE, PA
JOHN GRIGSBY
UNCLE BUTCH BBQ
CORRYTON, TN
SASCHA KRUSE
GERMAN REDNECK
COOKERS
CHATTANOOGA, TN
MIKE NEIGHBOURS
KNOXVILLE, TN
RON POKRANDT
GERMANTOWN, TN
RACHEL RAGLAND
SMOKIN BETTIES
KNOXVILLE, TN
WILLIAM RAGLAND
SMOKIN BETTIES
KNOXVILLE, TN
ELLIOTT TANNER
MURFREESBORO, TN
Utah
KELLY EARL
HEBER, UT
JOE LACHACZ
SANDY, UT
Virginia
RYAN ALSABAGH
MCLEAN, VA
KATHY BAE
ARLINGTON, VA
DAVID BLACK
ALEXANDRIA, VA
BENJAMIN BLACKBURN
HOPEWELL, VA
RICHARD BOONE
CHESAPEAKE, VA
CHRIS BRESNAHAN
CHESAPEAKE, VA
JANET BRESNAHAN
CHESAPEAKE, VA
GORDON CALLAHAN
BROADLANDS, VA
STEVE CHAFIN
MIDLOTHIAN, VA
HAROLD COLLINS
WISE, VA
KARL CSENSICH
CSENSICH BBQ
ASHBURN, VA
ROBERT CUNNINGHAM
STAFFORD, VA
DAVID DAUB
ALEXANDRIA, VA
JAMES DEMAY
MINERAL, VA
PETER DOWTON
ALEXANDRIA, VA
MIKE FISK
CHESTER, VA
VIENNA, VA
TOM MESSER
NORTON, VA
JOERGEN ESBECH
ODENSE
JOHN NARVID
ASHBURN, VA
RENE GUNDERSEN
BJAEVERSKOV
ROBERT ORR
FAIRFAX, VA
MORTEN HANSEN
RANDERS
ROBERTA ORR
FAIRFAX, VA
JAN HVESTENDAHL
VIG
LASSE KOLDKJAER
OSTBIRK
MIKE POCRATSKY
NOKESVILLE, VA
SOEREN NIELSEN
HELLERUP
WILLIAM REPASS
SPRINGFIELD, VA
CLAUS HASSE OLESEN
ODENSE
GREG SEROKA
MANASSAS, VA
STIG PEDERSEN
AALBORG
JOSHUA STEWARD
ARLINGTON, VA
JETTE PETERSEN
RINGSTED
VINCENT TATESURE
ALEXANDRIA, VA
PETER PETERSEN
REGSTRUP
ALEX WEST
VIRGINIA BEACH, VA
FRANK RACHLITZ
HVALSOE
Wisconsin
JEFF ANDERSON
EMERALD, WI
KIM SCHULZ
AALBORG SE
JIM LUBRICH
HAGER CITY, WI
STEEN SLABIAK
LOEGUMKLOSTER
LUKE SCHUENKE
DELAVAN, WI
HENRIK SOMMERLUND
LANGESKOV
West Virginia
THOMAS HOOD
TOM & CHARLIE
CHARLES TOWN, WV
International
THE NETHERLANDS
DANNY BRASSINGA
THE HAGUE, ZH
THE NETHERLANDS
DENMARK
LARS BOEGEBJERG
FREDERICIA
PHIL GORDON
SPRINGFIELD, VA
RYAN HINES
RICHMOND, VA
PETER BRAGH
VIBORG
NGUYEN LE
ASGER HVAM
RANDERS
JERRY OWENS
HEAVENLY HOGS BBQ &
CATERING
ALEXANDRIA, VA
MAX FREED
ARLINGTON, VA
BRIAN HOLOUBEK
MCLEAN, VA
KENNETH ENEMARK
LOEGUMKLOSTER
NICOLE MERRICK
SPRINGFIELD, VA
OLE PAGH SVENDSEN
VARDE
HUGO VAN DEN BERG
EDE
SWEDEN
JENNY ERIKSSON FROHLICH
OLOFSTORP
THOMAS ERIKSSON
FROHLICH
OLOFSTORP
THOMAS HANSEN
ANNELOV
JESPER HANNO
CHRISTENSEN
ESBJERG O
LENA DEJBJERG
HILLEROED
For Sale.
Smoker for competition,
tailgating, or catering;
mounted on 5 ft. x 12 ft.
trailer with plate and
extended metal floor and
sides coated with bed-liner;
6 ft. x 2 ft. (pipe) cooking
chamber; 2 ft. square fire
box lined with fireplace
bricks, 9 ft. shade umbrella
included plus many extras,
like a stained cedar tray and
stainless steel grates.
$4500 OBO.
Call 1-505-982-2046
for appointment.
KCBS Upcoming Events
June
5/31/13-6/1/13: Marysville, KS. Big Blue BBQ
Championship. Allie Argo Bruce Wehling. Phone:
785-562-8374. Email: [email protected]. Website: http://bigbluebbqmarysville.com.
5/31/13-6/1/13: McLouth, KS. McLouth BBQ
Blowout 22nd Annual. Cliff Weeks. Phone: 913796-6330. Email: [email protected]. Website:
http://www.mclouthbbq.com.
5/31/13-6/1/13: Levittown, PA. Que for the Troops.
Tom Christine. Phone: 215-603-2508. Email: [email protected]. Website: http://www.queforthetroops.com.
5/31/13-6/1/13: Owatonna, MN. Smokin’ in Steele.
Joe Elbert. Phone: 507-279-4015. Email: [email protected]. Website: http://www.smokininsteele.com.
5/31/13-6/1/13: Valley, NE. 2nd Annual Valley Veterans Barbecue Competition. Doug Eggen. Phone:
402-510-1603. Email: [email protected]. Website: http://www.valleyne.org.
5/31/13-6/1/13: Okemah, OK. Okfuskee Volunteer
Firefighters Wildfire Cookoff. Jamie Griffin & Greg
Scott. Phone: 918 623 7990 or 918-623-6091Email:
[email protected] or okwildfirecookoff@
yahoo.com or [email protected]. Website:
http://www.okemahok.org.
5/31/13-6/1/13: Valley Center, KS. Valley Center Spring Fling. Marshella Peterson. Email:
[email protected]. Website: http://www.vckschamber.com.
5/31/13-6/1/13: Memphis, TN. Variety Children’s
Charity BBQ Bash. Sherri Schwartz. Phone: 901409-6695. Email: [email protected]. Website: http://www.varietychildrenscharity-memphis.
com.
5/31/13-6/1/13: Huron, SD. Original SD BBQ
Championships. Candi Hettinger. Phone: 605-3537354. Email: [email protected]. Website:
http://www.sdbbqchampionships.com.
5/31/13-6/1/13: Canon City, CO. Royal Gorge
Holy Smoke BBQ Showdown. Autumn Dever.
Phone: 719-429-7662. Email: [email protected]. Website: http://www.fremontcommunityfoundation.org.
5/31/13-6/1/13: N. Charleston, SC. Sam’s Club
National BBQ Tour. KCBS OFFICE. Phone: 800963-5227.
5/31/13-6/1/13: Ft. Washington, MD. Beltway
BBQ Showdown. Jonathan Jones. Phone: 301-5687719. Email: [email protected].
6/1/13-6/2/13: Swanzey, NH. Monadnock Up In
Smoke BBQ Fest. Geordie Fifield. Phone: 603831-1655. Email: monadnocksmokebbq@gmail.
com.
6/7/13-6/8/13: Tecumseh, OK. It’s A Smokin Good
Thang. Linda Praytor. Phone: 405-598-5613.
Email: [email protected]. Website:
http://www.smokinthang.com.
6/7/13-6/8/13: Pueblo, CO. Boats, Bands and BBQ.
Kevin Ortiz. Phone: 719-595-0424. Email: kevin@
puebloharp.com. Website: http://www.puebloharp.
com.
6/7/13-6/8/13: Springwater, NY. Podunk Pig Party.
Larry Gnau. Phone: 585-669-9330. Fax: 585-6692094. Email: [email protected]. Website:
http://www.townofspringwaterny.org.
6/7/13-6/8/13: Lincolnton, NC. Lincolnton Hog
Happenin’. Abby Cole. Phone: 704-736-8915.
http://www.hoghappenin.org.
6/7/13-6/8/13: Montello, WI. Poor Que. Anita
Moore. Phone: 920-295-3647. Email: apmoore@
charter.net. Website: http://www.4amoores.com.
6/7/13-6/8/13: Mayetta, KS. Keepers of the Fire
BBQ Contest. Tracy Satterfield. Phone: 816-8069402. Email: [email protected]. Website: http://
www.pbpgaming.com.
6/14/13-6/15/13: Blue Mountain , On. Blue Mountain BBQ Champion. Steve Perrin. Phone: 416898-3159. Email: [email protected].
Website: http://www.bluemountainbbq.ca.
6/7/13-6/8/13: Wynne, AR. Delta Smoke BBQ
Contest (JUDGES FULL). Chad House. Phone:
870-945-0880. Email: chad@houseindustriesinc.
com. Website: http://www.keepwynnesmiling.org.
6/14/13-6/15/13: Frederick , MD. Central MD Swinetastic BBQ Festival. Chris Carter. Phone: 301829-2222. Email: [email protected]. Website: http://www.swinetasticbbq.com.
6/7/13-6/8/13: Tonganoxie, KS. Tonganoxie Days
BBQ Blowout. James Gambrill. Phone: 913-8452949. Email: [email protected].
6/14/13-6/15/13: State Center, IA. State Center
Rose Festival BBQ Championship. Trish Taft.
Phone: 641-751-0907. Email: ttaft1968@yahoo.
com. Website: http://www.bbqstatecenter.com.
6/7/13-6/8/13: Euharlee, GA. Covered Bridge ‘Que
(GBC Qualifier). Gowan Fenley. Phone: 678-2315064. Email: [email protected]. Website: http://
www.euharlee.com.
6/14/13-6/15/13: Lexington, KY. Sam’s Club National BBQ Tour. KCBS OFFICE. Phone: 800-9635227.
6/7/13-6/8/13: Bardstown, KY. Bourbon City BBQ
Festival Cookoff. Rick Berry. Phone: 502-3486221. Email: [email protected]. Website:
http://www.bourboncitybbqfestival.com.
6/14/13-6/15/13: Marion, IL. Southern Pride Invitational (Competitor’s Series). Heather Robertson.
Phone: 618-922-2075. Email: heatherr@sopride.
com. Website: http://www.southernprideinvitational.com.
6/7/13-6/8/13: Asheville, NC. Sam’s Club National
BBQ Tour. KCBS OFFICE. Phone: 800-963-5227.
6/7/13-6/8/13: Lee’s Summit, MO. SMOKIN’ on
the Summit. Keith Stidham. Phone: 816-554-8610.
Email: [email protected]. Website: http://www.smokinonthesummitbbq.com.
6/8/13-6/8/13: Davison, MI. Summer Kick Off.
Robert Edwards. Phone: 810-406-2132. Email:
[email protected]. Website: http://www.
summerfest49.com.
6/14/13-6/15/13: Tryon, NC. Blue Ridge BBQ &
Music Festival. Christina Feagan. Phone: 828-8597427. Email: christina@carolinafoothillschamber.
com. Website: http://www.blueridgebbqfestival.
com.
6/14/13-6/15/13: Fillmore, CA. California Honey
Harvest Festival & KCBS BBQ. Roger Campbell.
Phone: 805-857-2785. Email: rognfillmore@aol.
com.
6/15/13-6/16/13: Welch, MN. Treasure Island International BBQ Championship. Perry Vining. Phone:
800-658-2526 or 507-402-6371 or 507-402-6371.
Email: [email protected]. Website: http://www.
bigislandfestivalandbbq.org.
6/20/13-6/22/13: Seymour, MO. Rock’n Freedom.
April Hepko. Phone: 417-224-7671. Email: april@
seymourmochamber.com. Website: http://www.
rocknfreedom.com.
6/21/13-6/22/13: Fairplay, CO. South Park Kick
Ass BBQ Competition. Ernie Dumas & Janine Snyder. Phone: 719-836-3410 or 719-836-3410Email:
[email protected] or [email protected]. Website: http://www.southparkkickassbbq.org.
6/21/13-6/22/13: Auburn Hills, MI. 5th Annual
Auburn Hills Barbecue Cook-off. Shawn Keenan.
Phone: 248-364-6926. Email: [email protected]. Website: http://www.auburnhills.org.
6/21/13-6/22/13: Old Orchard Beach, ME. Smokin
@ the Ballpark BBQ Festival. Sharri MacDonald.
Phone: 207-590-4201. Email: smacdonald@maine.
rr.com. Website: http://www.oob365.com/smokinattheballpark.htm.
6/21/13-6/22/13: Clarksville, TN. Queen City
Cook-Off. Ricky Thomas. Phone: 931-624-0262.
http://www.queencitybbqcookoff.com.
6/22/13-6/23/13: Davenport, IA. Mr. BBQ Barbeque Challenge. Glenn Rohm. Le Claire Park
400 West Beiderbecke Dr.. Phone: 309-799-7469.
http://www.iopro.net.
6/22/13-6/23/13: Washington, DC. Safeway National Capital Barbecue Battle. Allen Tubis. Phone:
301-860-0630. Email: [email protected]. Website: http://www.bbqdc.com.
6/27/13-6/29/13: Effingham, IL. Legacy BBQ
Championship. Tyson Reed. Phone: 217-342-3494.
legacyhd.com.
6/28/13-6/29/13: Metropolis, IL. Super City Blues
& Ques. Priscilla Abell. Phone: 618-638-4354.
http://www.cityofmetropolis.com.
6/28/13-6/29/13: Artesia, NM. Smokin’ On the
Pecos. David & Vickie Grousnick. Phone: 575513-4290 or 575-513-4291. Email: dvgrousnick@
yahoo.com. Website: http://smokinonthepecos.us.
6/28/13-6/29/13: Winchester, VA. Hogging Up Virginia Bluegrass BBQ Festival (JUDGES FULL).
Cindy & Wayne Schafer. Phone: 717-793-2124.
Email: [email protected]. Website: http://
www.hoggingup.com.
6/28/13-6/29/13: Grafton, WI. Grillin’ in Grafton.
Kris Raymond. Email: [email protected].
Website: http://www.grilliningrafton.com.
6/21/13-6/22/13: Marshalltown, IA. Iowa State
BBQ Championship. Bob Wenner. Phone: 641485-0827. Email: [email protected]. Website:
http://www.iabbq.org/marshalltown/.
6/28/13-6/29/13: Franklin, IN. Smoke on the
Square: In Memory of David Harness. Megan Hart.
Phone: 317-346-1258. Email: discoverfranklin@
yahoo.com. Website: http://www.discoverdowntownfranklin.com.
6/21/13-6/22/13: Palmyra, VA. BBQ, Bands &
Brews. John Atkins. Phone: 434-589-3262. Email:
[email protected]. Website: http://
www.bbqbandsandbrews.com.
6/28/13-6/29/13: Covington, VA. Covington Cork
and Pork Festival. Les Balgavy. Phone: 540-9601532. Email: [email protected]. Website:
http://www.covingtoncorkandpork.com.
6/21/13-6/22/13: Quincy, IL. Knights of Columbus
. Jim Burgman & Phil Haxel. Phone: 217-440-4082
or 217-223-2025Email: [email protected]. Website:
http://www.quincykofc.org.
6/28/13-6/29/13: Mankato, MN. Bend of the River
BBQ Smoke Off. Nathan Herme. Phone: 507-3898999 or 507-317-9291. Email: natjherme@gmail.
com. Website: http://www.mankatocookout.com.
6/21/13-6/22/13: Lenexa, KS. Great Lenexa BBQ
Battle - Kansas State Championship. Lindsay Hart.
Phone: 913-477-7130. Email: [email protected].
Website: http://www.lenexabbq.org.
6/28/13-6/29/13: Hamburg, NY. Boston Hill BBQ
Fest. Patchin Fire Company. Phone: 716-646-9199.
http://www.bostonhillsbbqfest.com.
6/14/13-6/15/13: Chandler, OK. Hog Wild BBQ &
Chrome Fest. Kim Evans. Phone: 405-258-8694.
Email: [email protected].
6/21/13-6/22/13: Hutchinson, MN. Smoking
Knights BBQ Competition. Scott Larson. Phone:
320-455-0109. Email: [email protected].
Website: http://www.smokingknights.com.
6/28/13-6/29/13: Santa Clara, CA. Silicon Valley
BBQ Championships. Frank Walsh. Phone: 408219-1852. Email: [email protected]. Website:
http://www.svbbq.com.
6/14/13-6/15/13: Whitewater, WI. Pig in the Park.
Tamara Brodnicki. Phone: 262-473-2200. Email:
[email protected].
Website:
http://www.piginthepark.net.
6/21/13-6/22/13: Apex, NC. Peak City Pig Fest.
Graham Wilson. Phone: 919-362-7141. Email:
[email protected]. Website: http://www.peakcitypigfest.com.
6/14/13-6/15/13: Topeka, KS. Sunflower Barbecue. Ted Uhler. Phone: 785-448-5357 or 785-2725210x34 (Daytime). Email: [email protected].
Website:
http://www.haydenhigh.org/Development.html.
6/21/13-6/22/13: Temecula, CA. 2nd Annual
Pechanga BBQ Championship. Henry Silvestre.
Website: http://www.fit2gobbqevents.com.
6/14/13-6/16/13: Merrimack, NH. Rock’n Ribfest
NH State BBQ Competition. Colleen Westcott.
Phone: 603-758-1038. Email: sponsor@ribfestnh.
com. Website: http://www.ribfestnh.com.
6/14/13-6/15/13: Frisco, CO. Colorado Barbecue
Challenge. Nora Gilbertson. Phone: 970-668-9132.
www.townoffrisco.com.
6/14/13-6/15/13: Fredonia, KS. Ol’ Glory BBQ
Bash. Dale Fritz. Phone: 918-899-1754. Email:
www.olglorybbqbash.com.
6/14/13-6/16/13: Wilson, NY. Crossborder Blues,
Brews & Que. Kathy O’Keefe. Phone: 716-6228329. Email: [email protected]. Website:
http://www.crossborderbbq.com.
6/14/13-6/15/13: Hernando, MS. The Desoto
Shrine Club 5th Annual 2013 BBQ Cookoff.
Douglas Francis. Phone: 901-487-6785. Email:
[email protected]. Website: http://wwwdesotobbq.com.
6/14/13-6/15/13: Williams, AZ. Northern Arizona
BBQ Festival. Arlie Bragg. Phone: 615-758-8749.
www.arliequeevents.com.
6/14/13-6/15/13: Jeffersonville, IN. Smokin’ on
the River. Daniel Skaggs. Phone: 502-259-8734.
www.smokinontheriverbbq.com.
6/21/13-6/22/13: Indianapolis, IN. Sam’s Club
6/21/13-6/23/13: Central Point, OR. Battle of the
Bones. Sarah Garceau. Phone: 541-423-1978.
Email:
[email protected].
Website: http://www.battleofthebones.com.
6/21/13-6/23/13: Brockport, NY. Brockport BBQ
- Music Festival. Robert Blair. Phone: 585-4725093. Email: [email protected]. Website: http://www.brockportbbqfest.com.
6/28/13-6/29/13: Traverse City, MI. Sam’s Club
6/29/13-6/30/13: San Juan, PR. Cattlemen’s BBQ
Competition. Michael Compton. Phone: 787-3199410. Email: [email protected]. Website: http://
www.bbqpr.com.
July
7/3/13-7/4/13: Whiting, IA. Whiting 4th of July
BBQ Cookoff. Kurt Neldeberg. Phone: 712-4552095. Email: [email protected]. Website:
http://www.whitingbbqcookoff.com.
7/3/13-7/4/13: Liberty, MO. Liberty 4th Fest BBQ
Contest. Gayle Potter. Phone: 816-781-5200.
http://liberty4thfest.com.
7/4/13-7/6/13: Lake Placid, NY. I Love Barbecue
& Music Festival. Dmitry Feld. Phone: 518-6371593. Email: [email protected]. Website: http://
ilbbqf.com.
7/5/13-7/7/13: Rio Rancho, NM. Rio Rancho NM
10th Annual 2013 Pork & Brew State BBQ Championship. Art Perez. Phone: 505-891-7258. Email:
[email protected] Website: http://
www.rio-rancho.nm.org.
7/5/13-7/6/13: Cameron, MO. Crossroads BBQ
Cook-off. Cameron Chamber of Commerce.
Phone: 816-632-2005. Email: [email protected]. Website: http://www.cameronmochamber.com.
7/5/13-7/6/13: Madison, WI. Sam’s Club National
7/5/13-7/7/13: St. Charles, IL. Firin’ Up the Fox
BBQ Contest. Kevin Call. Phone: 630-233-4746.
www.firinupthefox.com.
7/5/13-7/6/13: Thayer, MO. Fin to Fur’s Red White
& Blue BBQ Blowout 2013. Winston Tucker.
7/6/13-7/7/13: Absarokee, MT. Montana BBQ
Cook-Off. Nick Morrison. Email: [email protected]. Website: http://www.montanabbqcookoff.com.
7/11/13-7/13/13: Greenwood, SC. SC Festival
of Discovery. Laura Ackerman. Phone: 864-9428448. Email: [email protected].
Website: http://www.festivalofdiscovery.com.
7/12/13-7/13/13: Kettering, OH. Ohio Veterans
Barbeque Cook-off. Joe Law. Phone: 937-5721431. Email: [email protected]. Website:
http://www.ohioveteransbbq.com.
7/19/13-7/20/13: Grayling, MI. The Great Grayling
Barbecue Showdown. Tim Padot. Phone: 517-4204300. Email: [email protected]. Website:
http://www.campgrayling.org.
7/26/13-7/27/13: Dodge City, KS. Dodge City
Days Barbeque Cook-off. Addy Melendez. Phone:
620-227-3119. Email: amelendez@dodgechamber.
com. Website: http://www.dodgecitydays.com.
8/9/13-8/10/13: N. Tonawanda, NY. Smokin’
Eagles International BBQ Festival. Roy Gregory.
Phone: 716-695-3755. Email: bbqhoncho@gmail.
com. Website: http://www.sebbq.com.
7/19/13-7/20/13: Louisa, VA. Que & Cruz. Bill
Small. Phone: 540-223-6329. Email: [email protected]. Website: http://www.queandcruz.
com.
7/26/13-7/27/13: Bluemont, VA. Bluemont BBQ
Bash & Blackberry Bonanza. Jaclyn Jenkins.
Phone: 540-554-2073. Email: [email protected]. Website: http://www.greatcountryfarms.com.
8/9/13-8/10/13: Brentwood, CA. Brentwood Cook
Off and Car Show. Steve Larocque. Phone: 925586-5074. Email: [email protected].
Website: http://www.cookoffandcarshow.com.
7/19/13-7/20/13: Waterloo, IA. BBQ’Loo & Blues
Too!. Cindy Wells. Phone: 319-404-7308. Email:
[email protected]. Website: http://www.mainstreetwaterloo.org.
7/19/13-7/20/13: Watertown, SD. Cookin’ on
Kampeska: Wing Fling & BBQ Thing. Caitlin
Voecks. Phone: 605-886-5814. Email: [email protected]. Website: http://www.watertownsd.
com.
7/26/13-7/28/13: Woodlake, CA. The Great American Cookoff. Arlie Bragg. Phone: 615-477-7447.
7/19/13-7/20/13: Burlington, KS. 9th Annual WildBlue BBQ. Kristy Reeves. Phone: 620-364-5121.
www.wildbluebbq.org.
8/1/13-8/3/13: Olathe, KS. Wheels ‘N’ Squeels
BBQ Challenge. Scott Sirois. Phone: 913-2207365. Email: [email protected]. Website:
http:.//www.wheelsnsqueelsbbq.com.
7/19/13-7/20/13: Glasgow, MO. Smokin’ on the
River. Steven Jones. Phone: 660-338-2277. Email:
[email protected].
8/2/13-8/3/13: Laurie, MO. Laurie Hillbilly BBQ.
Susan Huff. Phone: 573-374-8776. Email: events@
cityoflaurie.com. Website: http://www.cityoflaurie.
com.
7/19/13-7/20/13: New Palestine, IN. Wine, Brew &
Bar-B-Que Too!. Mark Kennedy. Phone: 317-4173050. Email: [email protected]. Website:
http://www.nplions.com.
7/12/13-7/13/13: Gettysburg, PA. The Gettysburg
Cook-off North vs South. Brenda McCabe. Phone:
717-334-5006. Email: development@adamsarts.
org. Website: http://www.adamsarts.org.
7/19/13-7/20/13: Des Moines, IA. Sam’s Club National BBQ Tour. KCBS OFFICE. Phone: 800-9635227.
7/12/13-7/13/13: Madelia, MN. The Madelia
Blazin’ Barbeque Blast. Tom Osborne. Phone: 507340-4445. Email: [email protected]. Website:
http://www.visitmadelia.com.
7/19/13-7/20/13: Bellevue, NE. RiverFest Red
White and Que. Doris Urwin. Phone: 402-8983000. Email: [email protected]. Website: http://www.bellevuenebraska.com.
7/12/13-7/13/13: Wellsville, MO. 6th Annual
Wellsville BBQ Cookoff. Pat Pursifull. Phone:
Website: http://www.wellsvillebbqcookoff.com.
7/19/13-7/20/13: Comstock Park, MI. Taste of
Grand Rapids. John Bates. Phone: 616-459-1919.
www.woodradio.com.
7/12/13-7/13/13: Holbrook, AZ. 3rd Annual Holbrook Ace In The Hole. Tom Duncan. Phone: 480209-9685. Email: [email protected]. Website:
http://www.whiskeyranchbbq.com.
7/19/13-7/20/13: Galax, VA. Smoke on the Mountain - VA State BBQ Championship. Ron Passmore
Judy Brannock. Email: info@twincountychamber.
com. Website: http://www.smokeonthemountainva.
com.
7/12/13-7/13/13: Santa Rosa, CA. Wine Country
Big Q. Judy Groverman Walker. Phone: 707-9233728. Email: [email protected]. Website: http://
www.winecountrybigq.com.
7/12/13-7/14/13: North Wildwood, NJ. New Jersey State Barbecue Championship. Eric Shenkus.
Website: http://www.njbbq.com.
7/12/13-7/13/13: Woodbury, MN. Sam’s Club National BBQ Tour. KCBS OFFICE. Phone: 800-9635227.
7/13/13-7/14/13: Peoria, IL. Heart of Illinois Fair
BBQ Cookoff. Roxy Baker. Phone: 309-645-6749.
heartofillinoisfair.com.
7/13/13-7/14/13: Troy, NY. Troy Pig Out. Downtown Troy. Phone: 518-279-7997. Email: elizabeth.
[email protected]. Website: http://www.downtowntroy.org.
7/13/13-7/14/13: Stamford, CT. Pork In The Park
BBQ. Bob LeRose. Phone: 917-446-2921. Email:
[email protected]. Website: http://www.porkintheparkbbq.com.
7/19/13-7/20/13: Hays, KS. Blues, BBQ & Bargains. Pam Joy. Phone: 785-259-0246. Email:
[email protected]. Website: http://www.haysbluesandbbq.com.
7/19/13-7/20/13: Warren, PA. Warren All American BBQ Festival. Melissa Anderson. Phone: 814723-3050. Email: [email protected]. Website:
http://www.wccbi.org.
7/19/13-7/20/13: Unicoi, TN. Smokin the Valley
Blueberry Festival and Bar-B-Que Cook-Off. Robbie Adams. Phone: 423-735-8787. Email: [email protected]. Website: http://www.smokinthevalley.org.
7/19/13-7/20/13: Laramie, WY. Griller’s Cup. Dee
Bott. Phone: 307-742-2142 x5662. Email: dbott@
ivinsonhospital.org. Website: http://www.ivinsonfoundation.org.
7/26/13-7/27/13: Lee’s Summit, MO. Racing For
The BBQ . Charlie Gascich. Phone: 913-620-1690.
www.racingforthebbq.com.
August
8/2/13-8/3/13: Liberal, KS. United Wireless / Five
State Fair BBQ. Jim Rice. Phone: 620-624-3140.
Email: [email protected]. Website: http://www.fivestatefair.com.
8/10/13-8/10/13: Campo, CA. 4th Annual Golden
Acorn Casino BBQ Championship. Henry Silvestre. Phone: 951-445-1903. Email: hsilvestre@aol.
com. Website: http://www.fit2gobbqevents.com.
8/14/13-8/15/13: Billings, MT. Montana State BBQ
Championships at Montana Fair. Connie Watts.
Phone: 406-256-2410. Email: cwatts@metrapark.
com. Website: http://www.montanafair.com.
8/16/13-8/17/13: Conifer, CO. Conifer Mountain
BBQ Challenge. Tom Becker. Phone: 303-8072586. Email: [email protected]. Website: http://www.conifermtnbbq.com.
8/16/13-8/17/13: Worland, WY. 9th Annual Pepsi
Wyoming State BBQ & Bluegrass Festival. Dave
Clark. Phone: 307-347-9801. Email: wyobbq@
gmail.com. Website: http://www.wyo-bbq-bluegrass.com.
8/16/13-8/17/13: LaPlatte, NE. 21st Annual State
Barbeque Championship of Nebraska. Nena
Cooney. Phone: 402-658-9948. Email: nena.
[email protected]. Website: http://www.gobs.
org.
8/2/13-8/3/13: Vista, CA. 5th Annual Vista Smokin’
Q Classic. Dale Ginos. Phone: 760-310-5040. 8/16/13-8/17/13: Athens, GA. Classic City BBQ
Email: [email protected]. Website: Fest & Tailgate Show (GBC Qualifier). Stephanie
VanDyck. Phone: 706-357-4445. Email: stephahttp://www.smokinqclassic.com.
[email protected]. Website: http://www.classiccenter.com.
8/2/13-8/3/13: Dillard, GA. Dillard Bluegrass &
Barbeque Festival (GBC Qualifier). Jane Tomlin.
Phone: 706-746-2690. Email: [email protected]. Website: http://www.dillardbbq.org.
8/2/13-8/3/13: Rockford, IL. Sam’s Club National
BBQ Tour (Regional). KCBS OFFICE. Phone:
800-963-5227.
8/2/13-8/3/13: Miami, OK. Smokin on Route
66. Shelly Brewer. Phone: 918-541-0424.
http://www.elks.org/lodges/ContactUs.
cfm?LodgeNumber=1320.
8/16/13-8/17/13: Huntington State Beach, CA.
Ribs, Pigs & Watermelons. Courtney Lutkus.
Website: http://www.rpwbbq.com.
8/16/13-8/18/13: New Paltz, NY. Hudson Valley
Ribfest. Stephanie King. Phone: 845-306-4381.
http://www.hudsonvalleyribfest.org.
8/16/13-8/17/13: Fulton, MS. Stand By Your
Grill. Kim Graham. Phone: 662-678-3070. Email:
itawamba.com.
7/20/13-7/21/13: Kingston, RI. Wakefield Rotary
Campus CookOff & State BBQ Championships.
Arthur Faria. Phone: 401-789-3902. Email: [email protected]. Website: http://www.southcountyballoonfest.com.
8/2/13-8/3/13: Brainerd, MN. Great Northern Barbeque. Shane Meyer. Phone: 218-831-8323. Email:
[email protected].
7/20/13-7/21/13: Snohomish, WA. Kla Ha Ya Days
Barbeque Championship. Kla Ha Ya Days Festival.
Phone: 425-493-7824. Email: info@klahayadays.
com. Website: http://www.klahayadays.com.
8/9/13-8/10/13: Woodward, OK. CASA’s Grab,
Root and Growl BBQ Competition. David Jones.
Website: https://www.facebook.com/CASAsgrabrootandgrowl.
8/16/13-8/17/13: Marshall, MN. Smokefest. Tim
Steinbach. Phone: 507-537-7204. Email: [email protected]. Website: http://www.smsumustangs.com.
7/20/13-7/21/13: Placerville, CA. Smokin’ For
Gold. Marta Viola. Phone: 530-621-5862. Email:
www.eldoradocountyfair.org.
8/9/13-8/10/13: McMinnville, TN. Smokin’ in
McMinnville. Arlie Bragg. Phone: 615-758-8749.
8/16/13-8/17/13: Madison, IN. Madison Ribberfest: Barbeque & Blues. Kathy Ayers. Phone: 812701-0127. Email: [email protected]. Website: http://www.madisonribberfest.com.
7/26/13-7/27/13: Maggie Valley, NC. WNC Barbeque Festival. Teresa Smith. Phone: 828-9261686. Email: [email protected]. Website:
http://www.wncbbqfestival.org.
8/9/13-8/10/13: Weeping Water, NE. Cass County Cookin’ At The Fair””. Jim Peterson. Phone:
402-430-2951. Email: [email protected]. Website:
http://www.cassbbq.com.
8/16/13-8/17/13: Excelsior Springs, MO. BBQ
and Fly In on the River. Jim McCullough &
Cheri McCullough. Phone: 816-519-2113 or
816-519-7842Email:
[email protected].
Website: http://www.bbqontherivercontest.com.
7/26/13-7/27/13: Cleveland, TN. Foothills Country Fair BBQ Bash. Louie Alford. Phone: 423339-1989. Email: [email protected]. Website:
http://foothillscountryfair.webs.com.
8/9/13-8/10/13: Gillette, WY. Smokin’ on the Prairie. Randy Lang. Phone: 307-689-6245. Email:
[email protected]. Website: http://www.smokinontheprairie.com.
7/26/13-7/27/13: Mason City, IA. Up in Smoke
BBQ Bash. Ruth Miller. Phone: 641-421-0577.
http://www.upinsmokebbqbash.com.
8/9/13-8/10/13: Rochester, MN. Med City BBQ
& Musicfest. JamieLea Wellik. Phone: 507-2080336. Email: [email protected]. Website: http://medcitybbq.com.
7/26/13-7/27/13: Montague, CA. Siskiyou
Beef Country Cook-Off. John Hammond.
Phone: 530-459-5244 or 530-355-8252. Email:
www.montaguerotary.com.
8/9/13-8/10/13: Medford, NY. Sam’s Club National
7/26/13-7/27/13: Morton, IL. Morton BBQ Throwdown. Ryan Koener. Phone: 309-208-1572. Email:
[email protected]. Website: http://www.mortonbbqthrowdown.com.
7/26/13-7/27/13: Windsor, VT. The Harpoon
Championships of New England BBQ. Fritz
Granger. Phone: 617-574-9551 x525. Email: fitz@
harpoonbrewery.com. Website: http://www.harpoonbrewary.com.
8/9/13-8/10/13: Franklin, NC. Mountain High
BBQ Festival & Car Show. Cindy Cavender
& Linda Harbuck. Phone: 828-524-3161 or
828-524-3161Email:
cindy@franklin-chamber.
com or [email protected]. Website:
http://www.mountainhighbbqfestival.com.
8/9/13-8/10/13: Bel Air, MD. 12th Annual Maryland State BBQ Bash. Scott Walker. Phone: 443823-1797. Email: [email protected].
Website: http://www.mdbbq.com.
8/9/13-8/11/13: Newaygo, MI. Dam Good BBQ
Championship. Andrea Brandt. Phone: 616-6445611. Email: [email protected].
8/16/13-8/17/13: Laurel, MD. Sam’s Club National
8/17/13-8/18/13: Winnipeg, Manitoba, CA. Winnipeg Barbeque And Blues Festival. Perry Hopkins.
Website: http://www.winnipegbbqandblues.ca.
8/17/13-8/18/13: Kansas City, KS. BBQ at the Races Kansas Speedway. Eric Peterson. Phone: 913328-3321. Email: epeterson@kansasspeedway.
com. Website: http://www.kansasspeedway.com.
8/18/13-8/18/13: Overland Park, KS. Kansas City
Kosher BBQ Competition Festival (Competitor’s
Series). Vaad Hakashruth of Kansas City. Phone:
913-235-6077. Email: [email protected]. Website: http://www.kckosherbbq.com.
8/23/13-8/24/13: Washington Island, WI. Death’s
Door Barbecue. Lisa K Gibson & Dick Jepsen.
Phone: 920-535-0504 or 920-847-2784Email: [email protected] or [email protected].
Website: http://www.deathsdoorbbq.com.
8/23/13-8/24/13: New Holland, PA. New Holland
Summer Fest. Chuck Sheffield. Phone: 717-6691400. Fax: 717-354-0091. Email: nhsummerfest@
yahoo.com. Website: http://www.nhsummerfest.
org.
8/23/13-8/24/13: Lincoln, IL. Up In Smoke on the
Square. Chris Graue. Phone: 217-732-7997 Email:
[email protected]. Website: http://www.lincolnbbq.com.
8/23/13-8/24/13: Wendover, NV. Wild West BBQ
Shoot Out. Jesse Johnson. Phone: 801-390-1000.
www.greatwesternbbqevents.com.
9/6/13-9/7/13: York, PA. 5th Annual Southern York
County BBQ Cookoff. Alicia Herbst. Phone: 717235-6611 x100. Email: [email protected].
9/13/13-9/14/13: Floyd, VA. Black Dog Music and
Que Festival. Sally Truslow. Phone: 540-593-9223.
www.thedogs.com.
8/23/13-8/24/13: McPherson, KS. When Pigs Fly
BBQ Contest & Fly In. Jennifer Burch. Phone:
Website: http://www.mcphersonchamber.org.
8/23/13-8/24/13: Garden City, CO. Bootleggin’ 9/6/13-9/7/13: Carrollton, KY. Bands & BBQ at the
BBQ. Cheryl Campbell. Phone: 970-351-0041. Point. Rhonda Riley. Phone: 502-732-7036. Email:
Email: [email protected]. [email protected]. Website: http://
www.visitcarrolltonky.com.
9/13/13-9/14/13: Clinton, MO. Bucksaw Band &
BBQ. Emily Gilkey. Phone: 660-492-0015. Email:
[email protected].
8/24/13-8/25/13: Birch Run, MI. Blues, Brews &
Barbecues. Mike Szukhent. Phone: 989-624-9193.
http://www.birchrunchamber.org.
9/6/13-9/7/13: Chesapeake, VA. Sam’s Club National BBQ Tour (Regional). KCBS OFFICE.
Phone: 800-963-5227.
9/13/13-9/14/13: Idaho Falls, ID. Smoke on the
Snake. Leah Dresen. Phone: 208-680-1157. Email:
[email protected].
8/30/13-8/31/13: Quapaw, OK. Four State BBQ
Championship Presented by Downstream Casino.
Katherine Herman. Phone: 918-919-6287. Email:
www.downstreamcasino.com.
9/6/13-9/7/13: Alamosa, CO. San Luis Valley Beat
the Heat Brews, Barbecue & Chili Challenge. Arlie
Bragg. Phone: 615-477-7447. Email: arlieque@
comcast.net. Website: http://www.alamosachamber.com.
8/30/13-9/1/13: Parker, CO. Smokin’ Brew BBQ.
Courtney Howey. Phone: 303-805-9551 x150.
www.smokinbrewbbq.com.
9/6/13-9/7/13: Blue Springs, MO. Blue Springs
Barbeque Blaze-Off. Rachel Uptergrove & Kim
Collier. Phone: 816-228-0270. Email: [email protected] or [email protected]. Website: http://www.bluespringsblazeoff.com.
8/23/13-8/24/13: Kennesaw, GA. Pigs and Peaches BBQ Festival (GBC Qualifier). Laurel Fleming. Phone: 770-422-9714. Email: lfleming@
kennesaw-ga.gov. Website: http://www.pigsandpeaches.com .
8/23/13-8/24/13: Amelia Island, FL. Great Southern Tailgate Cook-off. Susan Hurley & Carl Butler. Phone: 904-277-4369 or 251-232-3316Email:
[email protected] or butler_carl@msn.
com. Website: http://www.gstailgatecookoff.com.
8/23/13-8/24/13: Albert Lea, MN. 6th Annual Big
Island BBQ. Perry Vining. Phone: 507-402-6371.
bigislandfestivalandbbq.org/barbque/register.php.
8/23/13-8/24/13: Liberty, MO. Holy Smoke BBQ
Contest. Seth Brown. Phone: 816-914-9855.
www.holysmokebbqcontest.com.
8/23/13-8/24/13: Emporia, KS. Flinthills Beef Fest
BBQ. Scott Jones. Phone: 620-341-0240. Email:
beeffest.com.
8/23/13-8/24/13: Nevada, IA. Nevada Kiwanis
BBQ Contest. Jody Melcher. Phone: 515-3825811. Email: [email protected]. Website:
http://www.nevadakiwanis.org.
8/23/13-8/24/13: Lakeport, CA. Smokin’ on the
Water. Carol Dellinger. Phone: 707-262-1900.
Email:
[email protected].
Website: http://www.kvcasino.com.
8/23/13-8/24/13: Nashville, TN. Music City Festival & BBQ Championship. Frank Platt. Phone:
615-473-7032. Email: [email protected]. Website: http://www.musiccitybbqfestival.com.
8/23/13-8/24/13: Greer, SC. Sooie’t Relief BBQ
Benefit. Caroline Robertson. Phone: 864-8485355. Email: [email protected].
Website: http://www.greerrelief.org.
8/23/13-8/24/13: Kenosha, WI. Grill Games.
Lou Molitor. Phone: 262-654-1234. Email: lou@
kenoshaareachamber.com. Website: http://www.
grillgames.org.
8/23/13-8/24/13: Richmond, VA. Sam’s Club National BBQ Tour. KCBS OFFICE. Phone: 800-9635227.
8/30/13-8/31/13: Warrens, WI. 3rd Annual Smokin’
In The Bogs. Dean Bradley. Phone: 763-438-3422.
http://www.jellystonewarrens.com.
8/31/13-9/1/13: Connersville, IN. Thunder in the
Park. Carl Sharp. Phone: 765-458-5574. Email:
www.libertyindianalions.com.
9/7/13-9/8/13: Garden City, KS. Sky’s the Limit
BBQ Classic. Robert Hahn. Phone: 620-271-8365.
skysthelimitbbq.com.
8/31/13-9/1/13: Omaha, NE. Septemberfest BBQ
& Ribeye Steak Cookoff Challenge. Linda Morin.
Phone: 402-346-4800. Email: linda@omahafed.
org. Website: http://www.septemberfestomaha.
com.
9/7/13-9/8/13: Cresskill, NJ. Red, White and Que.
Dana Reed Marc Mangaro. Phone: 201-913-2712.
www.3mbbq.com.
8/31/13-9/1/13: Mesquite, NV. Smokin in Mesquite
BBQ Championship. Mesquite Resort Association.
Phone: 888-711-4653 x6981. Email: cadderson@
mesquitegaming.com. Website: http://www.mesquitebbqchampionship.com.
8/31/13-9/1/13: Bedford, TX. City of Bedford
Blues & BBQ Festival. Wendy Hartnett. Phone:
817-952-2128. Email: wendy.hartnett@bedfordtx.
gov. Website: http://www.bedfordbluesfest.com.
8/31/13-9/1/13: Port Sanilac, MI. Blue Water
Blues, Brews & BBQ. Bill Monroe. Phone: 810837-0011. Email: [email protected]. Website:
http://www.lexarts.com.
8/31/13-9/1/13: Calgary, Alberta, Ca. BBQ on the
Bow. Terry Brow. Phone: 403-268-2143. Email:
bbqonthebow.com.
8/31/13-9/1/13: Westport, CT. Blues, Views and
BBQ (Competitor’s Series). Bob LeRose. Phone:
917-446-2921. Email: [email protected]. Website:
http://www.bluesviewbbq.com.
September
8/23/13-8/24/13: Paola, KS. East Central State
BBQ Cook-Off Paola Roots Festival. Steve McMullin. Phone: 913-731-0087. Email: smcmullin@
waterone.org. Website: http://www.rootsfestival.
org.
9/6/13-9/7/13: Richmond, VA. Recovery Fest
2013. Honesty Liller. Phone: 804-564-0132. Email:
[email protected]. Website: http://bbq.mcshin.
org.
8/23/13-8/24/13: Columbus, MS. Roast n’
Boast. Mike Law. Phone: 662-549-5054. Email:
roastnboast.com.
9/6/13-9/7/13: Scott City, KS. Showdown on the
Plains BBQ Challenge & Air Show. Scott City Area
Chamber of Commerce. Phone: 620-872-3525.
showdownbbq.com.
8/23/13-8/24/13: Ashland, MS. Benton County
Fair BBQ Contest. Cathy McMullen. Phone: 662224-6330. Email: [email protected]. Website: http://www.bentoncountyfairandbbq.com.
9/6/13-9/7/13: Inwood, WV. Pickin’ in the Panhandle. Laura Gassler. Phone: 304-264-8801. Email:
[email protected]. Website: http://www.panhandlepickin.com.
8/23/13-8/24/13: Harrisonburg, VA. Blue Ridge
BBQ and Music Festival. Frank Tamberrino.
Phone: 540-434-3862. Email: frank@hrchamber.
org. Website: http://www.hrchamber.org.
9/6/13-9/7/13: Vermillion, SD. Ribs, Rods & Rock
‘n Roll. Jennifer French. Phone: 605-670-9688.
Email: [email protected]. Website: http://www.sdbbq.
us.
8/23/13-8/24/13: Bonner Springs, KS. Smokin’ on
Oak. Bonner Springs-Edwardsville Chamber of
Commerce. Phone: 913-422-5044. Email: info@
bsedwchamber.org. Website: http://www.bsedwchamber.org.
9/6/13-9/7/13: Quincy, IL. Smoke On The River.
Mel Dillman. Phone: 217-228-1208. Email: [email protected]. Website: http://www.
smokeontheriver.net.
8/23/13-8/24/13: Cape Girardeau, MO. Cape Jaycees BBQ Fest. Robbie Guard. Phone: 573-4503396. Email: [email protected]. Website:
http://www.capejaycees.org.
8/23/13-8/24/13: Hill City, SD. 1st Annual Hill
City Wine, Brew & BBQ. Arlie Bragg. Phone: 615477-7447. Email: [email protected].
9/6/13-9/7/13: Derby, KS. National Bar-B-Que
Derby. Jennifer Keller. Phone: 316-788-1519.
http://www.derbyweb.com.
9/6/13-9/7/13: Montello, WI. Puckaway Pigfest.
Jessica Malsack. Phone: 920-295-3000. Email:
lakearrowheadcampground.com.
9/6/13-9/7/13: Cookeville, TN. Cookeville Cookoff. Melinda Keifer. Phone: 931-260-5240. Email:
fallfunfest.com.
9/14/13-9/15/13: Harvard, MA. Harvard Fall Festival BBQ Contest. Chris Ryan. Phone: 978-6186442. Email: [email protected]. Website: http://
www.harvardfallfestival.com.
9/19/13-9/21/13: Murphysboro, IL. Murphysboro
Barbecue Cook-off. Mike Mills. Phone: 618-6848902. Email: [email protected]. Website: http://
www.eat17bbq.com.
9/19/13-9/21/13: St. Leon, IN. St. Leon BBQ
Smokefest. Chad Barrett. Phone: 513-885-5474.
http://www.stleon.us.
9/20/13-9/21/13: Salisbury, NC. Tilley Harley-Davidson Biker Blues BBQ Rally and BBQ Classic.
Gary Moss. Phone: 704-638-6044. Email: [email protected]. Website: http://www.bikerbluesbbqrally.com.
9/20/13-9/21/13: Russell, KS. Bricks, Brons &
BBQ. Linda O’Neal. Phone: 785-483-2897. Email:
russellmainstreet.com.
9/13/13-9/14/13: Ponca City, OK. Cherokee Strip
Cook-Off. Debbi Troxell. Phone: 580-716-0804.
9/20/13-9/21/13: Dover, DE. Hogs & Hops Dover. Mark Hoffman. Phone: 302-382-9250. Email:
www.hogsandhopsdover.com .
9/13/13-9/14/13: Mears, MI. Silver Lake Apple
BBQ Festival. Jeff Clark. Phone: 231-578-2940.
http://applebbqfestival.com.
9/20/13-9/21/13: Tulsa, OK. Art of BBQ. Ken
Busby & Lauren Teague. Phone: 918-584-3333
or 918-584-3333Email: [email protected] or
[email protected]. Website: http://www.ahct.org.
9/13/13-9/14/13: Grand Junction, CO. Colorado
Pork & Hops Challenge. Arlie Bragg. Phone: 615758-8749 or 615-477-7447. Email: [email protected]. Website: http://www.arliequeevents.com.
9/20/13-9/21/13: Plymouth, IN. Marshall County .
Mike Woolfington. Phone: 574-936-1882. Email:
www.visitmarshallcounty.org.
9/13/13-9/14/13: Decatur, AL. Decatur Jaycees
19th Annual Riverfest. Ken Hess. Phone: 813431-9928. Email: [email protected]. Website:
http://www.decaturjaycees.com.
9/20/13-9/21/13: Spearfish, SD. Taste of Autumn
BBQ Cook-off. Chris Harwood. Phone: 605-7221430. Email: chris.harwood@cityofspearfish.
com. Website: http://www.spearfishreccenter.com/
events/view/bbq.
9/13/13-9/14/13: Yates Center, KS. 5th Annual
Hay Capital BBQ Cook Off. Francis E. Peterson.
Phone: 620-625-2610 or 620-212-5750. Email:
[email protected]. Website: http://www.haycapitalbbq.com.
9/20/13-9/22/13: Clarence, NY. Oinktoberfest.
Katy Toth. Phone: 716-759-8483. Email: katy@
oinktoberfest.com. Website: http://www.oinktoberfest.com.
9/13/13-9/14/13: Cameron Park, CA. RubStock
BBQ Championship: A Groovin’ Time in the Foothills. Ed Anhorn. Phone: 916-599-5095. Email:
[email protected].
9/20/13-9/21/13: Kearney, MO. Jesse James Barbeque Cook Out. Larry Pratt. Phone: 816-9037728. Email: [email protected]. Website: http://
www.jessejamesfestival.com.
9/13/13-9/14/13: Atlanta, GA. Atlanta BarB-Q Festival. Bob Herndon. Phone: 404-406-1403. Email:
atlbbqfest.com.
9/20/13-9/21/13: Des Moines, IA. Kings of BBQ
2013. Chris Brennick. Phone: 515-339-0985.
facebook.com/mallbbq.
9/13/13-9/14/13: Wothington, MN. KTD Smokin’
Gobbler Cook-off. Brad Behrends. Phone: 507372-2919. Email: [email protected]. Website: http://www.smokingobbler.com.
9/20/13-9/21/13: Fayetteville, AR. Bikes Blues &
BBQ. Ron Autry. Phone: 479-571-0203. Email:
[email protected]. Website: http://www.bikesbluesandbbq.org.
9/13/13-9/14/13: Winder, GA. Jug Tavern Festival
(GBC Qualifier). Gloria Andrews. Phone: 678-4256811. Email: [email protected].
Website: http://www.jugtavernfestival.com.
9/20/13-9/21/13: Shenandoah, VA. Smokin’ on the
Track BBQ. Carey Verba. Phone: 540-742-4110.
smokintrackbbq.com/.
9/13/13-9/14/13: Mission, KS. Battle of the Brisket. Christy Humerickhouse. Phone: 913-7228210. Email: [email protected].
Website: http://www.missioncvb.org.
9/20/13-9/21/13: Herington, KS. Herington Rail
N’ Trails BBQ Festival. Wendy Jones. Phone: 785258-2115. Email: tricountyherington@sbcglobal.
net. Website: http://www.tricountycofc.com.
9/13/13-9/14/13: Millington, TN. International
Goat Days Festival BBQ Bash. Denise Sigler.
Website: http://www.mytnbbq.com.
9/20/13-9/21/13: Coalville, UT. Coalville City
BBQ Bash. Coalville City Events Committee.
Phone: 435-336-5981. Email: coalville@allwest.
net. Website: http://www.coalvillecity.org.
9/13/13-9/14/13: Hendersonville, TN. Sam’s Club
National BBQ Tour (Regional). KCBS OFFICE.
Phone: 800-963-5227.
9/21/13-9/22/13: Telluride, CO. Telluride Barbeque Festival. Arlie Bragg. Phone: 615-758-8749.
9/13/13-9/14/13: Litchfield, IL. Q the Lou. Carol
Burke. Phone: 217-324-8147. Email: tourism@
cityoflitchfieldil.com. Website: http://www.visitlitchfield.com.
9/21/13-9/22/13: Seaside Heights, NJ. Que by the
Sea. Danielle Gries. Phone: 732-854-8000. Email:
[email protected]. Website: http://www.quebythesea.com.
9/27/13-9/28/13: Hermann, MO. Hermann BBQ
& Brats Festival. John Humason. Phone: 573-4862313. Email: [email protected]. Website: http://
www.visithermann.com.
9/27/13-9/28/13: Vidalia, LA. Jim Bowie BBQ
Throwdown. Ann Westmoreland. Phone: 318-3368223. Email: [email protected].
Website:
http://www.concordiachamberofcommerce.com/bowie.html.
9/27/13-9/28/13: Dothan, AL. Porktober Que. Kerry Farrell. Phone: 334-699-1475. Email: kerry@
themaineventweb.com. Website: http://www.porktoberque.com.
9/27/13-9/28/13: Woodbury, TN. Piggin’ Around.
Bobby Ferrell. Phone: 615-478-8593. Email: [email protected]. Website: http://www.
pigginaround.com.
9/27/13-9/28/13: Jonesboro, AR. Downtown Jonesboro BBQ Fest. Jack Turner. Phone: 870-926-6611.
www.jonesboro.org.
9/27/13-9/28/13: Danville, IL. Taste of Downtown
Danville BBQ Competition. Dana Schaumburg.
Phone: 217-443-3886. Email: [email protected]. Website: http://www.downtowndanville.
org.
9/27/13-9/28/13: Xenia, OH. Ohio Veteran Battle of
the Barbecue. Jim Ferguson. Phone: 937-416-7924.
www..
9/27/13-9/28/13: Columbia, MO. Rhythm N Q
BBQ Festival. Suzie Naeger. Phone: 573-874-8543.
9/27/13-9/28/13: Kansas City, MO. Sam’s Club
9/27/13-9/28/13: Omaha, NE. Ak-Sar-Ben’s River
City Rodeo & Stock Show. Tom Manhart. Phone:
402-709-0152. Email: [email protected]. Website: http://www.rivercityrodeo.
com.
9/27/13-9/28/13: Owensboro, KY. Grillin and
Chillin BBQ. Terry Stinnett. Phone: 270-929-4177.
http://grillinandchillinbbq.com.
9/27/13-9/28/13: Shawnee, KS. Shawnee Great
Grillers State Championship. Tonya Lecuru. Phone:
Website: http://www.shawneegreatgrillers.org.
9/27/13-9/28/13: Laughlin, NV. Avi Resort & Casino Music Brews & BBQ Championship. Skip or
Cheryl Ramsden. Phone: 928-208-2375. Email:
musicbrewsbbq.com.
9/27/13-9/28/13: Appleton City, MO. Community
First Band BBQ Competition. Kristin Sandborn.
Phone: 660-679-1688. Email: kasandborn@gmail.
com. Website: http://www.youthbluegrassfestival.
com.
9/28/13-9/29/13: Marietta, GA. Whole Hawg Happenin’. Dave Amend. Email: pitmaster@bellsouth.
net. Website: http://www.wholehawgbbqfest.com.
9/28/13-9/29/13: New London, CT. The Best BBQ
Chef Competition. Barbara Neff. Phone: 860-4433786. Email: [email protected]. Website:
http://www.neffproductions.com.
October
10/3/13-10/6/13: Kansas City, MO. 34th Annual
American Royal World Series of Barbecue Open.
Kim Palmer. Phone: 816-221-9800. Email: kimp@
americanroyal.com. Website: http://www.americanroyal.com.
10/3/13-10/6/13: Kansas City, MO. 34th Annual
American Royal World Series of Barbecue Invitational. Kim Palmer. Phone: 816-221-9800. Email:
americanroyal.com.
10/4/13-10/5/13: Springfield, KY. Jim Beam BBQ
Classic. Ralph Blandford. Phone: 859-336-7773.
http://www.jimbeambbqclassic.com .
10/4/13-10/5/13: Dana Point, CA. Dana Point State
BBQ Championship. Arlie Bragg. Phone: 615-7588749 or 615-477-7447. Email: arlieque@comcast.
net. Website: http://www.arliequeevents.com.
10/4/13-10/5/13: Harrisburg, PA. Keystone Classic Barbeque. James Sharp. Phone: 717-787-2905.
Email: [email protected]. Website: http://www.keystoneinternational.state.pa.us.
10/18/13-10/19/13: Munfordville, KY. Big Buffalo
Crossing BBQ Cook-Off. Coni Shepperd. Phone:
Website: http://www.visitmunfordville.com.
741-2659. Email: [email protected].
Website: http://www.cookinonthecreek.com.
11/7/13-11/10/13: Las Vegas, NV. World
Food Championships - World Barbecue
10/4/13-10/5/13: Earlington, KY. City of Earlington
Championship(Competitor’s Series). MMA CreOctoberFest. City of Earlington. Phone: 270-383ative. Email: [email protected].
5364. Email: [email protected]. 10/18/13-10/19/13: Parsons, KS. Balloons Blues Website:
http://www.worldfoodchampionships.
Bikes & BBQ. David/Aquila Winchell. Phone: 620- com.
Website: http://www.earlingtongovcity.com.
421-2365. Email: [email protected]. Website: http://www.visitlabette.com.
10/4/13-10/5/13: Alma, AR. Biggest Buck and Best
11/8/13-11/9/13: St. James, MO. 1st Annual BBQ
Rack. Tonia Dray & Brad Trent. Phone: 479-632BIVOUAC. JT Sybert. Phone: 573-578-8972.
2656 or 479-632-2656Email: [email protected] 10/18/13-10/19/13: Libertyville, IL. 8th Annual Email: [email protected].
or [email protected]. Website: http://www. Lambs Farm Barn Burner Bar-B-Q. Stephanie
Norum. Phone: 847-990-3714. Email: snorum@
atozwarehouse.com.
lambsfarm.org. Website: http://www.lambsfarm. 11/15/13-11/16/13: Cumming, GA. The National
org.
BBQ Cup (GBC Qualifier). Randall Bowman.
10/4/13-10/5/13: Corinth, MS. KC Hog Wild
Phone: 770-886-6290. Email: bbqcup@hotmail.
Corinth BBQ. Tammy Bonds. Phone: 662-396com. Website: http://www.nationalbbqcup.com.
10/18/13-10/19/13: Nelsonville, OH. Ohio Smoke
1182. Email: [email protected].
Meat Festival. Kevin Dotson. Phone: 740-7534346. Email: [email protected]. Website: http:// 11/15/13-11/16/13: Charleston, SC. Smoke on the
10/4/13-10/5/13: Memphis, TN. Bluff City Oc- www.ohiobbq.org.
Harbor BBQ Throwdown. Matt Galvin. Phone:
toberfest. Denise Sigler. Phone: 904-494-6141.
843-284-7022. Email: mgalvin@charlestonharborEmail: [email protected]. Website: http://www.
resort.com . Website: http://www.smokeonthehar10/18/13-10/19/13: Bentonville, AR. Sam’s Club bor.com.
mytnbbq.com.
National BBQ Tour Championship. KCBS OFFICE. Phone: 800-963-5227.
10/4/13-10/5/13: Laurens, SC. Squealin’ on the
11/15/13-11/16/13: Lakeland, FL. When Pigs Fly
Square. Jonathan Irick. Phone: 864-984-2119.
South. Donovan Tinsley. Phone: 863-583-0081.
Email: [email protected]. Website: 10/18/13-10/19/13: Woodstock, VA. Autumnfest. Email: [email protected]. Website: http://
Tom
Eshelman.
Phone:
540-459-3867.
Email:
teshttp://www.mainstreetlaurens.com.
www.sun-n-fun.org.
[email protected]. Website: http://wwwshenfair.com.
10/11/13-10/12/13: Centralia, MO. Anchor City
11/22/13-11/23/13: St. Louis, MO. Moolah ShriCook Off. Ginny Zoellers. Phone: 573-682-2272.
ners November to Remember BBQ Cookoff. Tom
Email: [email protected]. Website: http:// 10/18/13-10/19/13: Independence, MO. Fountains Butcher. Phone: 636-692-1966. Email: moolahBlaze Off and Senior Q. Megan Hollar. Phone: 816- [email protected]. Website: http://www.moolahshriwww.anchorcityco.com.
257-5100. Email: mhollar@watermarkcommuni- nersbbqcookoff.webs.com.
ties.com. Website: http://www.watermarkcommu10/11/13-10/12/13: Sand Springs, OK. Chillin & nities.com.
Grillin BBQ Festival. Mary Eubanks. Phone: 91811/22/13-11/23/13: Plant City, FL. Plant City Pig
Jam. Amy Nizamoff. Phone: 813-754-3707. Email:
10/18/13-10/19/13: Poteau, OK. Bikes Balloons & [email protected]. Website: http://www.plantcity.
Website: http://www.chillinandgrillin.us.
BBQ. Clyde Phelps. Phone: 479-586-0023. Email: org.
December
10/11/13-10/12/13: Lyons, GA. The Real Squeal: smokinintheozarks.com.
Lyons Barbeque & Music Festival (GBC Qualifier).
12/6/13-12/7/13: Demopolis, AL. Christmas on the
Alexa Britton. Phone: 912-526-6445. Email: bhtlyRiver State Championship. David Anderson. Email:
[email protected]. Website: http://www.therealsqueal. 10/18/13-10/19/13: Garnett, KS. Autumn Blaze
BBQ Smoke Off State Championship Contest. [email protected]. Website: Email only.
com.
Mike Norman. Phone: 785-448-3826. Email: [email protected]. Website: http://www.
12/6/13-12/7/13: Calhoun, GA. Calhoun KOA’s
10/11/13-10/12/13: DeSoto, KS. Cookin’ on the garnettkofc.com.
Smokin Up the Campground” (GBC Qualifier)”.
Kaw. Sara Ritter. Phone: 913-583-1585. Email: sritAaron Walkover. Phone: 706-307-9129. Email:
[email protected]. Website: http://www.desotoks.
10/18/13-10/19/13: Prescott Valley, AZ. A Smokin’ [email protected]. Website: http://www.
org.
Good Time. Skip Ramsden. Phone: 928-208-2375. smokinupthecampground.com.
10/11/13-10/13/13: Greenfield, MA. Riverside www.asmokingoodtime.com.
12/6/13-12/7/13: LaQuinta, CA. Big Poppa SmokBlues & BBQ Festival. Christy Moore. Email:
ers - King of the Smoker (Invitational). Jessie [email protected]. Website: http://www.
10/18/13-10/20/13: Lancaster, CA. Cowboy Up chman & Jessie Fleischman. Phone: 760-775-4222
riversidebluesandbbq.com.
at the PRCA Rodeo & BBQ. Becky McRoberts. or 760-775-4222Email: jessie@bigpoppasmokers.
Phone: 818-799-6288. Email: [email protected]. com or [email protected]. Website:
http://www.kingofthesmoker.com.
10/11/13-10/12/13: Fort Bliss, TX. Bliss Brews & Website: http://www.avfair.com.
Que. Danaria Farris. Phone: 915-564-5311. Email:
April 2014
[email protected]. Website: http://www10/18/13-10/19/13: Bullhead City, AZ. Slab Yo 4/11/14-4/12/14: Harrington, DE. Delaware’s Triblissbrewsandque.com.
Mama Barbeque. Ardie Lauxman. Phone: 620-343- ple Threat BBQ Festival at the Fair. Sandy Fulton.
0182. Email: [email protected].
Phone: 302-398-3269. Email: Organizer - sandy@
thestatefair.net or [email protected]. Website:
10/11/13-10/12/13: Rocky Mount, NC. Eastern Carhttp://www.delawarestatefair.com.
olina BBQ Throw Down. Debbie Julio. Phone: 252972-1151. Email: [email protected]. 10/19/13-10/20/13: Fort Smith, AR. 13th Annual
Bordertown Bash. Daniel Moore & Brandi Sinclair.
August 2014
Website: http://www.bbqthrowdown.net.
Phone: 479-650-9135. Email: trolleytimebbq@
8/29/14-8/30/14:
Chattanooga, TN. Chattanooga
gmail.com or [email protected]. Website:
River . Don Sharp. Phone: 423-756-2211. Email:
http://www.bordertownbash.com.
10/11/13-10/12/13: Waxhaw, NC. Waxhaw Grill’n
and Chill’n BBQ Cook-off. Lisa Hoffman. Phone:
riverbendfestival.com.
704-843-2195 x226. Email: [email protected].
10/25/13-10/26/13:
Fort
Gibson,
OK.
Smokin’
the
Website: http://www.waxhaw.com.
October 2014
Fort. Gary Perkins. Phone: 918-478-4780. Email:
[email protected]. Website: http://www. 10/10/14-10/11/14: Cincinnati, OH. The River Grill
before the Big Chill. Ruthann Spears. Phone: 51310/11/13-10/12/13: Cullman, AL. Cullman Okto- fortgibson.com.
321-6070. Email: ruthann.spears@cincinnati-oh.
berfest BBQ Challenge. Michael Howell. Phone:
gov. Website: http://www/cincinnatiparks.com.
256-348-9590. Email: mhowell@cullmanbamach10/25/13-10/26/13: Osawatomie, KS. Border War
apter.com.
Barbecue. Karen LaDuex. Phone: 913-755-4155.
10/11/13-10/12/13: Midwest City, OK. Sam’s Club
National BBQ Tour (Regional). KCBS OFFICE.
10/25/13-10/26/13: Cleveland, GA. Hillbilly Hog
Phone: 800-963-5227.
BBQ Throwdown & Fall Leaf Festival (GBC
Qualifier). Heather Sinyard. Phone: 706-809-0139.
10/11/13-10/12/13: Jackson, MS. Wahabi Shri- Email: [email protected]. Website:
ners. Jennifer Sharp. Phone: 662-279-9400. Email: http://www.hillbillyhogbbq.com.
www.wahabishriners.org.
10/25/13-10/26/13: Butler, MO. Bates County BBQ
State Championship. Butler Chamber of Com10/11/13-10/12/13: Topeka, KS. Smoke on the Wa- merce. Email: executivedirector@butlermochamter. Josh Sturm. Phone: 785-291-2612. Email: josh. ber.org. Website: http://www.butlermochamber.org.
[email protected]. Website: http://www.parks.snco.
us.
10/26/13-10/27/13: Dalton, GA. Liberty Tree BBQ
Festival. Kasey Carpenter. Phone: 706-218-8065.
10/11/13-10/12/13: Clarksburg, MD. 3rd Annual Email: [email protected]. Website: http://
High Point BBQ Battle. Scott Graham. Phone: 240- www.libertytreebbq.com.
Website: http://www.highpointbbqbattle.com.
10/31/13-11/2/13: Laughlin, NV. Riverside Resort
Casino USA Barbecue Championship. Ron Cates.
10/11/13-10/12/13: Arthur, IL. Central Illinois Phone: 870-536-8175. Email: ronnie@catesandBragging Rights. Arthur Association Of Commerce. company.com.
November
Website: http://www.cibr-bbq.com.
11/1/13-11/2/13: Shelby, NC. Hog Happnin’. Jerry
Gardner. Phone: 704-482-4202. Email: bbqcom10/12/13-10/13/13: Rome, GA. Smoke-n-Thunder [email protected]. Website: http://www.
BBQ Classic. John Cowman. Phone: 706-291- hoghappnin.com/contactus.htm.
0030. Email: [email protected]. Website: http://
www.wingsovernorthgeorgia.com.
11/1/13-11/2/13: Harrison, AR. Cookin’ on the
Creek BBQ Cookoff. Michel Jarjoura. Phone: 870-
Smokin’ the Competition since 1987
5 time world champions at Memphis in May
The old fashion taste with a modern design. The Backwoods Smoker is a one piece unit with
a double wall design. (an inner wall and a completely insulated outer wall). The smokers
provide an internal chimney which allows smoke to flow by patented down draft. They are
available in 13 sizes, price ranging from $917.00 TO $9077.00
from the CHUBBY to the WHOLE HOG
Backwoods Smoker, Inc.
318 220 0380 office
318 220 9022 fax
8245 Dixie Shreveport Road • Shreveport, LA 71107
www.backwoods-smoker.com
[email protected]

One step closer to a BBQ dream

Transcription

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