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Baxter’s Original, finest wood products available!!!

Posted: May 5, 2013 in BBQ, Product Review, Team Spotlight
Tags: American Royal, Barbecue, Barbeque, BBQ, BBQ News, BBQ Pitmasters, BBQ Rubs, BBQ Sauce, BBQ wood, burn, Charcoal, Chicken, Competition BBQ, Cook, cooking tips, facebook, FBA, fire, Florida, Florida BBQ, Food, Grand Champion, Hogs Gone Wild BBQ, Let'sTalk Hog, Meat, Pork, Results, Ribs, Spare Ribs, Spice, wood

Wood…..most folks are not into wood for much more then throwing a log into the fireplace to keep warm during the winter. Many do not even care what type of wood they are burning for heat, just that it is a good burn. Well, BBQ‘ers are a bit more selective with the types of wood they like to use. I remember when I started BBQing, I was using, like what most folks will do, whatever type of wood was available in my area. In Florida, that means Oak wood, and lots of it. I would always be scrounging around for whatever wood I could pick up, at times I felt like a storm hunter, looking for downed trees after a big storm went through my area. This worked okay, for a while, but I soon realized I needed another layer of flavors on my products, that I just was not getting from my local wood. I needed a variety of wood, properly dried, that would compliment the products I produced on my cooker. So, I did what came natural, for me, I went on-line. A couple years ago, a good friend of Let’s Talk Hog, came to visit from Canada, Wilfred Reinke, (Fred) many folks know him as the Oshawa Ogre. Fred came down for a visit, during Pigfest here in Lakeland, Fl two years ago, and he told me about Baxter’s Original, in Georgia. Fred stopped in and visited with Michael Baxter, and his family, during his drive down to Florida. Fred was thoroughly impressed, not only with Michael’s products, but also in his passion to offer only the best products to his customers.

Fred & Micheal, hanging out by Micheal's double barrel smoker.

Fred & Michael, hanging out by Michael’s double barrel smoker.

I decided to get in touch with Michael, and using his products has greatly effected my results. Where I was just trying to utilize any type of wood I could pick up, Baxter Original, offers only the best quality wood, from all different types of hardwood and fruit woods. One of the things that sets Baxter’s apart from the other wood providers is, Baxter’s only air dries their products. Many wood providers try to speed up the drying process by kiln drying their products, not Baxter’s. At Baxter’s they place their wood on racks and force constant airflow around the wood. This allows the wood to dry in a natural time frame which preserves all of the natural sugars in the wood which helps to provide the most flavor. By forcing air around the wood they can ensure that the wood dries completely so you never receive wet wood.

At the shop of Baxter’s Original.

Top quality wood, from Baxter’s Original.

If you are looking for a variety of wood Baxter’s can offer you that. They offer many what I would call base wood; Hickory, Oak, Almond, Pecan & Maple. I like to start with one of these woods, then add extra flavor by using some fruit wood, it depends on what I’m cooking, as to which fruit wood I use. Baxter’s offers all types of fruit wood, to satisfy your needs; Apple Cherry & Peach. They offer these woods in a variety of cuts, premium smoker wood chunks, smoker wood chips, and whole logs. I have personally used the chunks in a gravity feed cooker, my stumps, and in a stick burner, my Lang 36. I have not had any negative issues using either cooker. All I got out of the wood I used was, wonderful wood flavor, exactly what I was looking for.

A variety of wood chunks offered at the Baxter's showroom.

A variety of wood chunks & chips offered at the Baxter’s showroom.

Baxter’s Original is a popular source for wood, amongst professional BBQ cooks. Baxter’s is used by many winning teams, such as Rescue Smokers, Holy Smokes, Wooly Bully Mafia, Git-R-Smoked, Q-Fused BBQ & my team Hogs Gone Wild BBQ. Beside the fact that Baxter’s puts out quality wood, that keeps these and many other teams winning, Baxter’s knows what the teams are looking for in their wood, because Michael Baxter has a BBQ team of his own. So to say that Baxter’s Original knows how to cater to BBQ teams, is an understatement. In my opinion, it would be in the best interest of any BBQ team, or even backyard cook, looking to up your game and flavor profiles, get some Baxter’s Original wood. Ordering is very easy on the Baxter’s web-site: click here

Orders ready to go out from Baxter’s Original world headquarters.

My peach wood order, and hickory chips. GREAT stuff!!!

I would like to personally thank Michael Baxter for taking time to sit down with Let’s Talk Hog, and grant us a short interview. I enjoyed learning more about Baxter’s Original, I hope you will too.

LTH: Michael, if you could please, give us a brief history of Baxter’s Original, when and how did Baxter’s Original get started?

Baxter’s: Baxter’s Original started in November 2009, in my barn, in Fitzgerald, Ga. We sold our first bag of wood chips on Ebay, and lost $1 in the deal, due to shipping fees. We now have a physical store front and a real wood shop, with myself and to other employees.

The location for Baxter’s Original shop is:

Address:

115 10 Mile Road

Fitzgerald, Ga 31750

Phone: 770-846-4537

Hours:

Monday:
Tuesday:
Wednesday:
Thursday:
Friday:
Saturday:
Sunday:

9am to 5pm
9am to 5pm
9am to 5pm
9am to 5pm
9am to 5pm
10am to 2pm
Closed

Baxter’s Original offers more then just wood, stop in and take a look.

LTH: Who is involved with the running of Baxter’s Original?

Baxter’s: I own the business, and operate as President. Matt Green is out Production and Store Manager. Aaron Smith is our Director of Marketing.

Michael receiving an award from former Pres. & First Lady Carter.

LTH: I know, first hand, that you offer great wood to BBQ teams, are there other types of customers that help make up your customer base?

Baxter’s: Although we have a special place in out hearts for all the Pro Competition Teams out there using and promoting our products, out real customer base is the backyard chef. The guys/gals that may only grill/smoke twice a month, but when they do, they want the best products possible. We love getting an email or phone call from a customer that just had the best cook of their life, and attributes us to part of that. That’s what really keeps us going.

LTH: What is the name of your Professional BBQ team, and who are the members of your team?

Baxter’s: Our Competition BBQ Team is called-Aunt Mary’s BBQ Brigade. The team is made up of Myself, My Father, Aaron Smith & my Brother David.

LTH: Where did you get the name of your BBQ Team?

Baxter’s: Our team name is a tribute to my late Great Aunt, Mary E. Baxter. She was our family matriarch and the single most positive influence in my life. She always told me to pursue my passions and to do it with integrity and zeal, she is missed. I can’t start a fire without remembering her with a smile, she was 92.

Aunt Mary’s BBQ Brigade Competition set up.

LTH: What are some highlights of your BBQ team, memorable calls you have received?

Baxter’s: We did 7 competitions in 2012, with the largest competition being the Smoke on the Suwanee, in Live Oak, Fl. We got an 8th place chicken call there, with 83 teams. We had a 3 call day, at Pigs and Wings in Perry, Fl. We have competed in 3 competitions in 2013, with several calls, and hopefully more to come.

LTH: What is one thing on your BBQ bucket list?

Baxter’s: The first thing on my BBQ Bucket list is to win our first Grand Championship, hell, a Reserve Grand Championship would be nice right now….

LTH: What is on the horizon for Baxter’s Original, what are some goals you may have?

Baxter’s: We have been growing leaps and bounds over the last 2 years, and we do not see it slowing down anytime soon. Most recently we have been working to add more restaurant business to our books, and now we supply some of the best BBQ joints on the East Coast. I think we will see a lot more action in this area over the next year or two.

LTH: Where can folks go to get your fine products?

Baxter’s: Please visit our web-site at: www.baxtersoriginal.com or feel free to stop by our showroom.

Thanks Michael for the interview, and all you do for BBQ.

Micheal doing what he loves, with his Stumps Smoker.

Michael doing what he loves, with his Stumps Smoker.

Grilling Evolution: Part 3; The Finale

Posted: December 18, 2012 in BBQ, BBQ Cooking Techniques, Editorial, Team Spotlight
Tags: American Royal, Bandiola Spice, Barbecue, Barbeque, BBQ, BBQ Pitmasters, BBQ Rubs, BBQ Sauce, Biggi, Chicken, chicken wings, Competition, Competition BBQ, Cook, cooking tips, facebook, Florida, Florida BBQ, Food, Grand Champion, Hogs Gone Wild, Lakeland, Lakeland Florida, Meat, Pizza, Pork, Results, Ribs, Sebring, Sebring Florida, Spare Ribs, Unknown BBQ, Whiskey Bent BBQ

Hogs Gone Wild was scheduled to compete in its first professional barbeque competition in Sebring, Florida. I had gone over the schedule many times in my mind; drive to Sebring, cook some great barbeque, win a big trophy, then drive home, easy right? Wrong! The one thing about that fantasy was that there were 29 other teams there with the same scenario running through their minds as well, and only one team that could realize their fantasy. I wish I could tell you that it was our team who took home the GC, but like I said we
are dealing with reality here. I think my team did a GREAT job, especially for our first competition.

Our set up, with my old ’81 F150. Haines City, FL

HGW in Sebring, FL

Overall, the entire experience was a good one for us. That’s not to say there weren’t some hectic moments for my team, especially for me. Those moments materialized as soon as we arrived on our site. I drive a 1981 Ford F150, not much to look at, but the original straight 6 engine has only 109,000 miles. It is a very reliable vehicle, and the manual transmission makes it a good towing vehicle. We arrived in Sebring with no problems, got our site assignment, backed the smoker in, unhooked it, then went to unload the truck, well, the tailgate was stuck. The handle finally broke, and we were unable to lower the tailgate. What timing! This could be a problem. Sure, we could unload everything over the side without lowering the tailgate, except for my Green Mountain Grill, that would be very difficult to unload with the tailgate up, and even harder to reload after the competition ends. We tried for a while with no success. When all else failed, it was time to get out the hammer that I had in my tool box. I beat the tailgate into submission. What a stress relief!

Chicken at Sebring, FL

Finally, we had everything unloaded and set up, our work had just begun. We had to get our large cuts of meat on the GMG for overnight cooking, but first it was time for us to have dinner. What does a barbeque team eat at a barbeque contest? Well, pizza, of course. The last thing we wanted was more barbeque, we have been eating it non-stop for months, and just can’t take anymore. I love
cooking barbeque, but I do not think my family will ever request barbeque at birthday parties anymore. We brought along some frozen pizza, and cooked them up on the grill. Too bad there’s no category for pizza because they came out great. It could have just been that

Pizza on the GMG

we were just hungry, but I was just happy to have a hot meal, and a cold (adult) beverage to enjoy. We had planned on vending our barbeque at this event, but that did not work out well. The barbeque event did not bring in the crowd we had been told to expect. However, the folks that did eat our barbeque loved it! That made it all worth while. To me, there is no greater reward than to have someone enjoy your food. I spent a great deal of time and effort to prepare and cook this food, and for someone to 1) pay me for it , and 2) tell me that it is the best barbeque they have ever had—that’s my trophy. The few dollars we took in vending I think all went for iced tea and lemonade at the event. The weather was not bad, it was warm, but not hot. Our biggest complaint was about the thousands of love bugs. If you have spent time in Florida around March and October, you know what I am referring to—love bug season. Love bugs do not hurt anything, they are just quite pesky, getting into everything. We were feeling them crawling on us for days after the event ended.

Chicken turn-in, Sebring

Ribs turn-in, Sebring

Overall, our team had some obstacles to overcome, and I feel we did a fine job doing just that. There were only three of us at this event,
Biggi (my wife), Sue (my co-worker/team mate) and me. We safely set up, and did what we set out to do—turn in competition-level barbeque. Just completing and turning in all four categories on time is a major accomplishment. Think about it, you have four different meats, each prepared in different ways. They all have different cook times, different seasonings, and different techniques for turn-in appearance. All four meats have only a 10-minute window to turn-in for judging. So, you have to be very good at planning and executing your plan in order to make turn-in time. If you are late, your product will not get judged, all that effort would be for nothing. If your product is not done, you will be disqualified. I heard horror stories about teams who, having just turned in their product, see a FBA representative walking toward them holding a turn-in box. Your heart just drops, and a sick feeling comes over you. All you can do is hope they walk past your site. After all your efforts, to get disqualified, that’s got to hurt! I’m happy to say we got everything turned in without any disqualifications. We placed 19th out of 30 teams, with an overall score of 691, which was about 60 points off the first place team—not bad for the first time out. I did get to hear our name being called, but it was only that they need me to move my truck, not quite what I had in mind.

Pork turn-in, Sebring…WTH were we thinking?

Brisket turn-in, Sebring…thick cut.

I went over everything in my mind before arriving on site, but my execution just wasn’t there. There were times we found ourselves confused as to what we wanted to do, and in which order to do them. When it came to building our boxes, at times we were just standing there staring at the box and each other, not quite sure what we wanted to do. All this showed in our turn-ins. We were not happy with the barbeque we put out at this competition. I knew I needed to get some prospective on
where I want our team to go again, and look at what we could do to improve our next outing. I needed to get a good understanding of what the judges are looking for. Our taste scores weren’t too bad, and our tenderness and appearance needed some work. So, I decided to judge at the FBA’s Mulberry, FL, event. I feel that judging is a good way to keep up this what the judges are looking for, and it gives me a chance to look at what other teams are turning in. I recommend that anyone looking to start a barbeque competition team get
involved with judging. It is an inexpensive way to get an inside look at what the judges want and like, plus you get to eat some really good barbeque. Mulberry is always a good event, bringing in some of the top teams in the FBA. I knew this would be a good opportunity for me to check out some good product. I was chosen to judge the backyard portion of the event, and I was not disappointed. Some of the backyard entries were as good as some of the pros—these folks can cook some “Q.” Not only did the Mulberry event help me see where our product stands compared to other competitors, it also gave me a chance to relax and remember what it is all about—having a good time.

Ribs resting at Bartow, FL

After judging at Mulberry, I went into our next competition with a renewed outlook. I was almost dreading the Sebring competition, only because my nerves were just that bad. I wanted everything just right, which ended up stressing us all, and that effected our product. We decided to do the Backyard competition at the 3rd Annual Bartow Bluegrass & BBQ in Bartow, FL. We also again decided to vend our products, which went well for us at Bartow. We all just felt more comfortable, and things went much smoother for us. Biggi, Sue, and I were there again, but this time we also had the help of our son, TJ, and Sue’s son, Jay. Our sons ran the vending side of the house, and we ran the cooking and competition side. We all worked hard, and we put out some good product. Overall this was a very
good event for all of us.
Up to this time I’d had only some on-line interaction with other teams, but that changed during this event, I was able to put faces with the teams. Funny thing, many folks are remembered more by their team names than their given name. At this event, we made some new friends, and were able to catch up with friends we met in the past. We do not have any, what I would consider, “old friends” yet, we are still the newbies in this group. It is nice to meet people who are so welcoming. We actually had time to do some visiting with fellow barbeque teams. Shawn from Boca BBQ stopped by a few times, and we talked some shop. I had
a great time talking with the guys from Beachneck BBQ, real friendly folks. I got down to talk to Chad from Whiskey Bent BBQ for a short time, they were quite busy keeping the crowd happy with some of their outstanding chicken wings. Many teams were settling in for the night when I noticed a light show going on in the middle of the woods, I had to go check this out. For a moment I felt like I was in a bad Wi-Fi show, then something unexpected happened. Is that…it can’t be…it is, it’s Michael Jackson. I found myself at The Team Unknown
site, they had a full light and sound system show going on. There was one guy from Th e Smoking Guns BBQ) who was putting on a hilarious show that I’m sure would make Michael Jackson rethink becoming a dancer. Today cooking barbeque, tomorrow, “Dancing With The Stars?” Probably not, but it was good for a laugh.

Some barbeque enthusiasts came by to visit, some were interested in talking about starting their own team and had questions about how we got started. Talk about flipping things around in a short period of time; it was less then a year ago when I was on the other side of the fence, asking the questions, and dreaming about starting my team. I did take time out and was happy to talk to these folks, I also gave the advice I received when I was starting my team—just go for it! We were pleased with our turn-ins, we especially felt good about our ribs. They came out quite nice. I got a better knife, which helped me cut the product easier and with better results. Biggi was really on her game building our boxes; we got much higher scores on appearance, which really helped pump up our overall scores. I need to work on our flavor profile, and we need to get a consistent taste that will speak to the judges every time we do a competition. If we can have a consistent cook in each category, the overall results will fall into place. It is nice to do well, even win a category, but it is
nicer to win the Grand Champion or Reserve Grand Champion—that, after all, is the ultimate goal of each competing team. We made all of our turn-ins, and spent the remainder of the afternoon cleaning up, and anxiously waiting for the results. As I said before, I just wanted to hear our name called, just once!

Chicken turn-in, Bartow, they look very dark in the picture.

Ribs turn-in, Bartow

We made our way to the awards. My stomach was in knots, I know we were competing in the backyard division but, to us, it could have been the Super Bowl. It was a defining moment, this will let us know whether or not we are on the right path, or if we just wasting our time. The organizers took the stage, took care of some business, then were ready to announce the Backyard winners. The Bartow competition only announced the top three teams for each category, each of which received a trophy. First up, chicken, I was not happy with our chicken, the flavor was good, but the skin was not bite through, and I was right we did not get a call. Next up, ribs. This was it, I was on the edge of my seat, but I did not want to let anyone see it. I knew if we did not get a call here, it was not going to happen. But it did—we were called for our ribs! We took 2nd place and got a trophy. When they called our name, I don’t think my legs worked at first. We just all stared at each other not quite sure if we had heard correctly. We decided to go to the stage together, what a great feeling! So many folks in the crowd knew what this meant to us, and really gave us a great cheer. We had done it, at that moment, everything I had been working toward came to a climax. This was it, we achieved what we had set out to do—produce award winning
barbeque. All the time spent out at my old smoker that I received from my family all those years ago, all the books, all the research, everything, has lead me to this moment, and it was all worth it! We did not get another call that day, but I was happy with
our results, for the moment. Chad and his Whiskey Bent BBQ team got Grand Champion for the pro division. They had a great
cook, scoring an overall 756. I was finally able to congratulate Chad on his team’s great win, but all Chad could do was congratulate me for our call; what sportsmanship. This guy just won the biggest award offered that day, Grand Champion, and all he could do is talk to me about what a great job MY team did. Chad has been a great mentor to me through out this journey, and I owe more to him then I think he realizes, Thanks, Brother!

Pork turn-in, Bartow, still looking for a good style.

Brisket turn-in, Bartow

At the end of each competition, the Florida BBQ Association provides each team with a score sheet, which gives teams feedback. It records and breaks down the scores for each category by table where it was judged. This way you can see what score each judge gave each of your entries, the rankings for each category, and an overall ranking. I went to get our score sheet, with expectations of our team placing somewhere in the middle of the pack of 16 teams for our division. Well, much to my surprise, I was wrong. Normally the sanctioning body personnel hand out awards for the Grand Champion(G.C.), and the Reserve Grand Champion (R.G.C) in the backyard
division, but this event, they only recognized the G.C. No one knew who got R.G.C. What a surprise when I got our score sheet in my hands—we were awarded R.G.C.! I could not believe it, the first thing I thought was there must be some mistake; there were teams that took home three trophies yet we placed ahead of them overall. As I was stated before, if you have a consistent cook in all categories, you will have good overall results. Along with our second place ribs, we also had 4th place in both pork and brisket, and 5th in chicken,
we ended with an overall score of 722—not bad at all. We were all extremely pleased.

I do not even remember the drive home, my head was so high in the clouds. We did it, I kept thinking, we did it. The special spot in my home I had reserved for a trophy is finally occupied, and we are all saying to each other, “We now have ‘award-winning barbeque,’ how great is that?” When I started down this road, I had no idea how much was involved in making award-winning barbeque. I, like many of
my friends thought, “Oh just throw some meat on the grill and let it go.” There is so much more to it then that, but it is also a more rewarding experience then I ever expected. I know now, barbeque will be a presence in my life from now on. I will be competing as much as possible, and hopefully adding to our trophy collection. Whether or not we ever get a call again, no one can deny that Hogs
Gone Wild BBQ, makes “Award-Winning BBQ.”

2nd place ribs!!!

Betting on Porker Face BBQ; a team spotlight

Posted: May 28, 2012 in BBQ, Team Spotlight
Tags: American Royal, Barbecue, Barbeque, BBQ, BBQ Sauce, Chicken, Competition BBQ, cooking tips, Florida BBQ, KCBS, Meat, Pork, Results, Rooftop, Swamp Boys BBQ

I remember the first time I met Stephen Lupe, pitmaster from Porker Face BBQ. We were at the FBA (Florida Barbecue Association) end of the year party, hosted by Rob Bagby. I was still cooking in the backyard division, but Stephen was building a foundation for his team in the pro ranks. Stephen and I had a great conversation, and I knew right away that he is very intense about competition BBQ. The first competition that we competed against one another in, was the FBA event in Sebring, FL. Porker Face BBQ had a great cook, and an overall top 10 finish. Porker Face BBQ did his cooking then on WSM’s, and did very well with them. Now Porker Face BBQ has added a Stump’s Stretch to their line up of cookers, and I am sure they will do very well with it.

Porker Face BBQ’s Stump’s Stretch.

Stephen and the entire Porker Face BBQ team are an up and coming team in the pro ranks, and are always in the running for taking GC (Grand Champion) at any event they enter. I will be competing against them again in two weeks (June 8 & 9, 2012) in Cocoa, FL. It will be a tough competition, but I am sure Stephen and team will be coming with their best game face on….or in their case, their porker face on!!!

Poker Face BBQ Packed up, and ready to head out to another competition.

Now without further ado, my interview with Stephen Lupe from Porker Face BBQ:

LTH: What is you team name, where are you located and who makes up your team?

PFBBQ: We are Porker Face BBQ from Cape Coral, FL. The team consists of my wife Theresa, my Dad Mark, my Kids Abbigail and Gabriel and myself Steve.

LTH: How many competitions have you competed in to date? Any GC or RGC awards?

PFBBQ: We have competed in 21 contest total, between KCBS (Kansas City Barbecue Society) and FBA. We have won 2 RGCs (Reserve Grand Champion). One was in Martin County last year and the other was in Punta Gorda this year, both FBA events.

LTH: How did you get started in BBQ?

PFBBQ: I have been BBQing since I moved to Missouri at 16. When I moved there I thought BBQing was getting a bunch of chicken legs and grilling them with some sauce thrown all over them, but I soon learned otherwise. I bought a smoker at 16 and have been doing it since.

Poker Face BBQ’s take at FBA’s 2012 Punta Gorda contest

LTH: What made you decide to do BBQ competitions?

PFBBQ: I am a paramedic, and I was invited to cook in some public safety rib cook-off’s. I did and we started winning. I had been to pro cook-off’s as a spectator, and I started talking to a friend of mine, and I thought well we are winning here maybe we could try to cook pro. We entered a contest, it was the great southern tailgate BBQ, in Amelia Island, and just hoped we didn’t finish last. Our first contest we finished like 15th place overall, and we have been addicted since.

LTH: What, in your opinion, has been your best call?

PFBBQ: I would have to say 2nd place brisket at this years FBA’s Ziggy Dick’s cook-off.

LTH: What is your favorite category?

PFBBQ: Brisket

LTH: What competition, above all others, would you like to compete in?

PFBBQ: I would love to go to the American Royal.

LTH: What is one piece of advice that you could give to a team just starting in competition BBQ?

PFBBQ: I would say to them, be patient, there is definitely a learning curve. Don’t be afraid to try new things. Also, have fun, nothing bums me out more then when people stop doing this for fun and take it too seriously.

LTH: What is one thing, you do to your chicken turn-in, that you would consider a must do, by all teams?

PFBBQ: Use $50 bills as a garnish. Chicken is a hard category, there is so much similarity to what is turned in.

Practice brisket for Porker Face BBQ

LTH: Brisket is one category that has many teams scratching their heads, any tips (without giving up the farm) would you have for brisket?

PFBBQ: I’ll give up the farm, I have no secrets, anyone who has been next to me at a competition can tell you that. I think that helping the new teams out should be a big part of BBQ. First I use Wagyu briskets from Snake River Farms. Our scores went up tremendously since we switched to these briskets. Also, I inject my briskets with Butchers beef injection. I separate the point and the flat. I pan cook them, and sauce them with Rooftop BBQ Sauce, and au jus. In the past I didn’t sauce my brisket, but our scores went up after we stared doing it.

LTH: I know that you are also a judge, what are a few things you look for as a BBQ judge?

PFBBQ: That’s a really hard question to answer; First off I like it when a team takes some time on presentation. I can tell you that presentation is a huge part of a team’s score. If you just throw some pork into a box, then your going to get bad scores. We eat with our eyes first, so if it looks good, there is a better chance that you will get higher scores.

LTH: From a judges’ stand point, you look for the flavor of the meat, and how well that meat entry has been cooked. In your opinion, which is more important, taste or tenderness?

PFBBQ: They are completely equal, in my mind.

LTH: What is on your BBQ bucket list?

PFBBQ: To do a whole hog and to cook at the Royal.

LTH: Does your team have any sponsors, are you looking to take on a sponsor?

PFBBQ: Yes, we are sponsored, by the best BBQ sauce in the WORLD Rooftop BBQ Sauce We would gladly take on more sponsors.

Practice ribs for Porker Face BBQ

LTH: What is your upcoming schedule?

PFBBQ: We are doing the FBA event in Cocoa, FL in a couple of weeks. Then for the rest of the year, we have all FBA events, starting with “The Fun Cook” the weekend of August 31, Grant, FL the weekend of September 28, Mulberry, FL the weekend of October 12, Zephyrhills, FL the weekend of October 26, Melbourne, FL on November 9-10 and we finish off the year with Sebring, FL the weekend of November 30.

I would like to thank Stephen and the entire Porker Face BBQ for participating in this interview. I would like to wish them luck for all their future competitions. We will see y’all in Cocoa, FL in a couple of weeks!!!

Sweet Smoke Q, an up and coming BBQ team!!!

Posted: May 13, 2012 in BBQ, Competition Results, Team Spotlight
Tags: Barbecue, BBQ, Beverly Hillbillies, Competition BBQ, facebook, Florida, Florida BBQ, Lakeland, Northwest Ohio, Swamp Boys BBQ

The first time I can recall seeing Jim Elser & and Team Sweet Smoke Q, was at a Florida Barbecue Association (FBA) competition in Zephyrhills, FL. I did not get the chance to meet Jim at that competition, I was having some serious pit issues, (that’s another story). Our sites were not that far from one another, and I could see Jim and his son, Garrett, just working their tails off. My first impression was with Garrett, I was thinking to myself, “man, that kid knows his way around the pit!!!” I even brought it to the attention of my wife & team mate. I believe the next time we saw Jim and Garrett was at the FBA competition in Sebring, FL. same deal there, Jim & Garrett working really hard, and putting out some great BBQ. Pleasing not only the crowds, but the judges as well.

I began to notice Jim scoring very well in ribs and especially pork, these are two of my favorite category to cook in competitions, so seeing a young team scoring so well, peeks my interest. We have been back and forth in these two category, one time I will edge him out, next contest Jim gets the higher scores. We always have a short discussion about how our cook went, just before the awards, and wish each other luck. Jim is a real stand-up guy, and brings class and honor to the sport of BBQ. I truly enjoy competing against Jim and team Sweet Smoke Q, because I know they will be bringing there “A” game every time out, and that helps me be a better competitor.

Sweet Smoke Q, set up for BBQ vending

One thing I went away from this interview with is that, Jim is into BBQ for the long haul. Some teams just go out a few times, get lucky and win a trophy or two, then disappear as soon as they realize, this is work!!! That is not the impression I get from Jim, he and Garrett are not ones to shy away from work, that is what will insure them being a success in the world of BBQ.

Without further ado, I give you Sweet Smoke Q, and interview with Jim Esler.

First of all I would like to say thank you to Jim and team Sweet Smoke Q for granting Let’s Talk Hog!!! this interview.

LTH: What is your team name, where are you located & who makes up your team?

Jim: We are “Sweet Smoke Q”, and we are located in Winter Haven, FL. The team is made up of myself and my 15 year old son, Garrett. My girlfriend Deanna and her son Ryan helps us when we vend larger contest, also we get help from friends when needed. Basically, it’s a two man show, I am in charge of the competition side, and Garrett takes care of the vending side. (Deanna supports my BBQ addiction 100%, but she doesn’t understand why I spend all the time, effort and $$$ on this so called “hobby”).

Jim and his son Garrett in November 2010.

LTH: How did you get started in BBQ?

Jim: I started bbqing in the backyard, in Ohio, cooking ribs and pork butts using a Brinkmann-Smoke N’ Grill. I cooked for family and friends and eventually every time we had a get together they always requested I cook ribs. Also, growing up in Ohio, we seemed to have a lot of whole hog roasts. I was given a whole hog roaster. A friend and I started doing a few catering jobs cooking pigs. Every year we attended the Northwest Ohio Rib-Off. I always wanted to enter the Rib-Off, to see how I fared against the local restaurants and rib teams, from across the country. That didn’t happen, because I moved to Florida in 2005 for a job.

LTH: What made you decide to go into competition BBQ?

Jim: One day at work I searched the internet for competition BBQ, and came across the FBA website. I started doing research and attended the Lakeland Pig Fest and Smoke on the Water in Winter Haven, FL. I walked around and sampled some bbq and thought to myself, “I can do this”. A year went by and I decided to do some more research on how and what I needed to compete. I researched different types of smokers and designed and built a vertical cabinet stick burner, (I’m a mechanical engineer). I borrowed my buddies welder and in just 2 weekends, I had a smoker. I fired her up on New Year’s Day 2010, cooked some ribs. After a few modifications, we headed to out first contest in Lakeland. We pulled into the 2010 Pig Fest on Friday morning with a 4 x 8 open trailer with the smoker mounted to it. We looked like the Beverly Hillbillies pulling into the contest. After the contest, the biggest thing I learned was how much work it was (we vended too), not the best place to change a starter in my truck in the parking lot (a big thanks to my buddy who worked all day locating and installing it), not wanting to pack up and go home right before the cooks meeting on Friday (I was really thinking about it), and being prepared before you show up to a contest (we were not even remotely prepared). We didn’t get a call that day (not a big shock) but we didn’t get that DAL (Dead Ass Last) in a category, that is a victory in my book. Our next competition the following week in Winter Haven, FL., we were much more prepared.

Jim and Garrett 6th place pork at Smoke on the Water, Winter Haven, FL.

LTH: What types of cookers do you compete on?

Jim: I cook on 2 UDS with a homemade BBQ Guru system, and my original vertical smoker. I am also in the process of desiging a combo, gravity feed charcoal, and stick burner. I should have it done by the end of the summer.

LTH: Do you compete In the Backyard Division, or the Pro Division?

Jim: The only Backyard Competition we have done was a 3rd competition in Haines City, FL. 2010 (the only reason I cooked in the Backyard, was the entry fee was a lot cheaper, I had a lot of money wrapped up into this “hobby”). The rest of our competitions, we have competed in the Pro Division.

LTH: How many competitions has Sweet Smoke Q competed in?

Jim: We had 6 competitions in our first year (2010), 10 in our second year (2011) and we are looking to compete in a total of 15 competitions this year (2012).

LTH: In you opinion, what has been your biggest award in a BBQ competition?

Jim: I’m still waiting for it, but if I had to pick it, it would be our first call at our 4th contest, in Venice, FL. in the pork category. We have had several 2nd place calls since, but can’t seem to get that 1st place. I feel it’s coming soon, and I’d bet it will be in pork.

2nd place pork award at Haines City, FL 2012

LTH: What is your favorite category to cook at a contest?

Jim: Pork

This pork box by Jim, was at a non-sanctioned event, it did take first place. With turn-ins like that, Jim’s first place, at a sanctioned event, is in the bag!!! Nice box Jim!!!

LTH: What is your least favorite category?

Jim: That damn bird!!! The chicken category has cost me a top 5, and a top 3 at a few contest this year for sure!!!

LTH: What competition, above all others, would you like to compete in?

Jim: The Jack

LTH: What is one piece of advice you could give to a BBQ team just starting out?

Jim: I would say to a new BBQ team, to do plenty of homework, there are several BBQ forums out there, and to practice, practice and practice, especially their timing.

LTH: What is on your BBQ bucket list?

Jim: To win a Grand Champion, of course. Also, I would like to be featured on The Food Network someday, (my sister-in-law told me she has no doubt that I’ll be on there some day).

LTH: What are some long term BBQ goals for you and your team?

Jim: Just to stay consistent, have fun, and continue to meet great people out there. I want to teach my son, not just how to cook good BBQ, but that if you work hard and don’t give up, you can accomplish anything. Garrett can defiantly cook, he took Grand at his first backyard competition in Eagle Lake, (and no I didn’t help him at all on Friday night or Saturday of the competition). He surprised the hell out of me when I found out that he did that good. I guess he has a good teacher, and he hasn’t let me forget that he got his Grand before I ever had one. He’s a good kid and a very hard worker. I get asked all the time at a contest if he is my son,they all tell me that they can’t believe he works so hard and is compassionate about what we do. I am so proud of him. You’ll probably see Sweet Smoke JR compete in a few more backyard events in the near future.

Garrett showing off his trophies. Great job!!!

LTH: I understand that, not only are you a BBQ competitor, but that you are also a competition organizer. You had your first event, Eagle Lake BBQ Festival on April 28,2012, can you tell me a bit about this event?

Jim: Yes, I was asked by a friend of mine if I’d thought we could put on a contest, I said I don’t see why not. Mark Stallings took care of the non-competition side (sponsors, advertising, the city of Eagle Lake and everything else that you have to do). We were pretty amazed on the response that we got from cook teams, since this was a non-sanctioned event, (12 backyard teams and 16, pretty damn good pro teams). We thought the event was a big success for a first year contest. It was a lot of work on everyone’s part, but I enjoyed seeing that side of our sport. I think I’d rather be cooking. Planning will begin in June 2012, for a FBA sanctioned contest in the near future.

This being a non-sanctioned event, the results were not published on the FBA web-site, Jim has shared the results with Let’s Talk Hog!!!

Rank	Team	Total Score	Chicken	Ribs	Pork	Brisket

1	Swamp Boys	755.98333	182.95000	181.65000	194.46666	196.91666

2	Matt Daddy’s BBQ	730.03333	182.21666	187.38333	179.61666	180.81666

3	All Racked Up BBQ	727.74999	181.41666	171.93333	190.48333	183.91666

4	Blitzkrieg BBQ	727.03333	185.75000	179.28333	179.85000	182.15000

5	United Pork Smokers	724.01666	188.46666	174.41666	187.41666	173.71666

6	Fatt Ashes	712.66666	173.65000	183.41666	189.03333	166.56667

7	Kick Yo Butt	705.86666	175.86666	176.73333	180.50000	172.76666

8	Two Crackers Cooking	705.49999	176.66666	169.96666	176.45000	182.41666

9	Lazy J BBQ	702.76666	169.98333	183.80000	178.06666	170.91666

10	Hot Wachula’s	700.99999	170.43333	170.58333	173.81666	186.16666

11	Great Lakes BBQ & Feed	697.83333	177.83333	171.53333	181.70000	166.76666

12	Palm Beach Porkers	693.29999	172.85000	160.68333	175.06666	184.70000

13	Mean Green Cooking Machine	684.71666	176.41666	163.78333	166.71666	177.80000

14	Blackburn	673.86666	173.66666	167.40000	178.01666	154.78333

15	Et’s BBQ	670.53333	166.20000	166.48333	176.86666	160.98333

16	Unknown BBQ	546.18333	0.00000	178.83333	185.10000	182.25000





	Chicken

1	United Pork Smokers	188.4666648

2	Blitzkrieg BBQ	185.7499981

3	Swamp Boys	182.9499982

4	Matt Daddy BBQ	182.2166648

5	All Racked Up BBQ	181.4166649

6	Great Lakes BBQ & Feed	177.8333316

7	Two Crackers Cooking	176.6666649

8	Mean Green Cooking Machine	176.4166649

9	Kick Yo Butt	175.8666649

10	Blackburn	173.6666649



	Ribs

1	Matt Daddy BBQ	187.3833315

2	Lazy J BBQ	183.7999982

3	Fatt Ashes	183.4166648

4	Swamp Boys	181.6499982

5	Blitzkrieg BBQ	179.2833315

6	Unknown BBQ	178.8333315

7	Kick Yo Butt	176.7333316

8	United Pork Smokers	174.4166649

9	All Racked Up BBQ	171.9333316

10	Great Lakes BBQ & Feed	171.5333316



	Pork

1	Swamp Boys	194.4666647

2	All Racked Up BBQ	190.4833314

3	Fatt Ashes	189.0333314

4	United Pork Smokers	187.4166648

5	Unknown BBQ	185.0999981

6	Great Lakes BBQ & Feed	181.6999982

7	Kick Yo Butt	180.4999982

8	Blitzkrieg BBQ	179.8499982

9	Matt Daddy BBQ	179.6166649

10	Lazy J BBQ	178.0666649



	Brisket

1	Swamp Boys	196.9166647

2	Hot Wachula’s	186.1666648

3	Palm Beach Porkers	184.6999982

4	All Racked Up BBQ	183.9166648

5	Two Crackers Cooking	182.4166648

6	Unknown BBQ	182.2499982

7	Blitzkrieg BBQ	182.1499982

8	Matt Daddy BBQ	180.8166649

9	Mean Green Cooking Machine	177.7999982

10	United Pork Smokers	173.7166649

Backyard


Eagle Lake BBQ Festival		4/28/2012			Backyard



Rank	Team		Total Score	Chicken		Ribs	Pork	Brisket

1	sweet smoke JR		765.13333	183.16666		191.95000	197.61666	192.40000

2	Pete’s Pork Pit		752.64999	186.68333		188.61666	188.76666	188.58333

3	Fired and Wired		731.03333	186.18333		180.50000	182.23333	182.11666

4	Five Foot Twenty Que		730.13333	186.28333		176.21666	178.08333	189.55000

5	Ja Makin Me Hungry		729.86666	190.30000		178.18333	191.70000	169.68333

6	A-n-J’s BBQ		728.24999	180.76666		187.20000	177.90000	182.38333

7	Beachneck BBQ		725.88333	178.18333		188.16666	187.25000	172.28333

8	Bettern Store Bot		721.09999	178.38333		184.10000	184.28333	174.33333

9	Lug Nuts		712.06666	174.15000		180.63333	173.88333	183.40000

10	TRIPLE R BAR B Q		654.51666	158.16667		169.06666	158.81667	168.46666

11	Lawrence BBQ		520.38333	0.00000		177.75000	179.00000	163.63333

12	Taste Bud Bandits		327.23333	158.46667		0.00000	168.76666	0.00000



	Chicken

1	Ja Makin Me Hungry		190.2999981

2	Pete’s Pork Pit		186.6833315

3	Five Foot Twenty Que		186.2833315

4	Fired and Wired		186.1833315

5	sweet smoke JR		183.1666648





	Ribs

1	sweet smoke JR		191.9499981

2	Pete’s Pork Pit		188.6166648

3	Beachneck BBQ		188.1666648

4	A-n-J’s BBQ		187.1999981

5	Bettern Store Bot		184.0999982



	Pork

1	sweet smoke JR		197.6166647

2	Ja Makin Me Hungry		191.6999981

3	Pete’s Pork Pit		188.7666648

4	Beachneck BBQ		187.2499981

5	Bettern Store Bot		184.2833315



	Brisket

1	sweet smoke JR		192.3999981

2	Five Foot Twenty Que		189.5499981

3	Pete’s Pork Pit		188.5833314

4	Lug Nuts		183.3999982

5	A-n-J’s BBQ		182.3833315

Garrett showing what is left of Sweet Smoke’s site after a storm in Venice, FL

LTH: Does your team have any sponsors, are you looking for sponsors?

Jim: Right now we do not have any sponsors, I will be approaching some potential sponsors this summer when things slow down. We also have been approached by a, well-known restaurant, in the area, about a partnership in opening a BBQ restaurant.

LTH: Do you have any products available and if so, where can folks find them?

Jim: I do sell my BBQ sauce and rub, I also make an injector that works incredibly well, it saves time injecting a small amount, up to one gallon. Working on bottling my competition pork injection soon (looking for some teams to test it out, it is what I use at competitions). Thinking about releasing my brisket rub, that has been doing well. Please check out my web-site at: www.sweetsmokeQ.com

Thanks to Jim for this great interview, so much information here!!! Jim and Sweet Smoke Q will be competing again at the FBA event in Cocoa, FL. We will see you there Jim!!!

Let’s “Get Naked!” with C-Dub’s BBQ

Posted: March 18, 2012 in BBQ, BBQ Rubs, Team Spotlight
Tags: Barbeque, BBQ Pitmasters, BBQ Rubs, chicken wings, Competition BBQ, cooking tips, www youtube

Hello all Let’s Talk Hog!!! fans, We have a great interview lined up for you all today, C-Dub’s BBQ Rub & BBQ competition team. I have known Charles & Allegra Wilson, for just over a year. I have not had the pleasure of meeting them in person, yet, but I have enjoyed watching their BBQ adventures, and corresponding with them on-line. During my short time here in the grand world of BBQ, I have come across many great folks, and Charles & Allegra, are among the top of that list.

The C-Dubs team considers themselves as a “fun and quirky BBQ rub and seasoning company” and from what I know about them, that is a very accurate description. I have tried their rubs in the past, and I do plan on doing a review in an upcoming post, if you would like to try out their great rubs for yourself, please visit there web-site at www.cdubsrub.com

Please enjoy this interview with C-Dub’s BBQ, I did!!!

LTH: Who makes up the team C-Dub’s BBQ, and where are you located?

C-Dub’s: C-Dub’s is a family and veteran run business nestled in a state best known for its coffee, Washington. Founders Charles (C-Dub) and Allegra (Alli) Wilson come from 2 different planets but met in Seattle, Washington;
Charles being from North Carolina and Allegra from Vancouver, B.C. Canada,
they were always BBQing for friends and family with requests for the ribs, brisket, and baked beans.

LTH: Where did the name C-Dub’s BBQ come from?

C-Dub’s: Charles was called C-Dub while he was in the Army, C short for Charles, Dub short for W.

C-Dub's continues serving our country.

LTH: How did C-Dub’s get started?

C-Dub’s: (Alli provided our answer to this question) We started in such a crazy way, I still can’t believe where we are at today! I worked in HR/Payroll at Weyerhaeuser for 12 years, then got laid off, so I decided I would go back to school. I decided to go into Web Development, there I met a guy taking a Small Business Program that was geared towards Veterans. C-Dub is an Army Veteran, and we registered immediately! The funny thing is, I started doing it for my jewelry business! Then on a drive to class one day, we started talking about BBQing, and we said instead of my jewelry, let’s do our rub!

LTH: What helped you decide to go into the spice business?

C-Dub’s: It’s a long story, but whenever we went to parties, dinners, potlucks etc., people asked us to cook our ribs, brisket, pulled pork, baked beans etc. The one thing they all had in common was the spice mix we made. It was a quick start; we have only been in it 1.5 years so far. We knew someone who wanted to get a space at a local fair and we went in on it, and the rest is history. We literally bottled and labeled product the day the fair opened, and we got everything going in less than a week! It was a whirlwind! We did pretty well since no one had a clue to who we were. In two weeks we hot a really good customer base, and we have been building on it since.

Some of C-Dub's famous ribs!!! Nice!!!

Some great looking brisket from C-Dub's

LTH: What are some of your long term goals for C-Dub’s BBQ?

C-Dub’s: We would love to get our rubs into more retail locations as well as restaurants. We would like to work on expanding the line to include a Sugar Free Rub and maybe one other flavor. Right now we have 3 Rubs, C-Dub’s Regular Rub, our VooDoo Rub and our Hot Wang. We would also love to focus more on cooking, but not necessarily a restaurant. At this time, Charles doesn’t want to commit the hours to a restaurant. He still wants to be able to compete and do all of the fun activities we do, like cooking for our Adopt a Unit. We have some ideas of how we want to move forward, but are keeping them under lock and key for now.

I know one short term goal for C-Dub’s BBQ, and that is getting onto season 3 of Pitmasters, please take a look at their audition video, I enjoyed it!!!

LTH: What are some of C-Dub’s BBQ recent achievements?

C-Dub’s: As far as recent, we have not cooked recently and keep missing deadlines to submit our rubs for awards. I would say the most recent achievements have been the ability to give back. We have an Adopt a Unit at Joint Base Lewis and McChord and, we cooked for our Unit when they arrived back from Afghanistan and Iraq. It was a great day! They loved the food and Charles felt great being able to reconnect as an Army Vet.

C-Dubs team, proudly serving it up for our Troops!!

Last year was our first year on the BBQ Circuit, and our best achievements were at the Canadian National BBQ Championship in Whistler BC (Alli’s college day stomping grounds!!) We won 4 awards, and it was only our 5th BBQ competition. We won:

1st Place Ribs
5th Place Chicken
4th King of the grill and New Cook
Alli showing off some awards!!

LTH: How would you describe your spices?

C-Dub’s: Our spices are all natural and organic. We use premium spices and process micro batches to insure top quality. We do not use salt as filler, so you are getting nothing but quality spices. We pride ourselves in the quality of our product.

LTH: What’s with the “Get Naked’ I see on your banners, and products? Is there a story behind that?

Charles, showing it off!!!

C-Dubs: Why yes Doug, there is a story behind the “Get Naked!” lol Where Charles comes from, when you order BBQ you say you want it Naked….no sauce….we feel that if you have a good enough BBQ Rub you don’t need sauce—so…..Get Naked!!! Sometimes to use sauce it’s to cover up a mistake, but we know there are good sauces out there, so we don’t want to offend anyone…it’s just our preference. However, we have conformed for competitions, where we also make sauces for turn-ins. We have also had an overwhelming request to bottle our rib sauce, so who knows what the future brings!!!

LTH: I plan on doing a review of your products in an upcoming blog, but do you have any recommendations on how to use your rubs?

C-Dubs: We have had our products used in a wide range other than BBQ. We use our rubs on our competition meats as well as home cooking; we like it best on Ribs and Chicken. It’s great on baking and grilling meats as well. Both our Regular and VooDoo work great on Steaks, Tilapia, Roasted Chicken, Roasted Vegetables, add a little zest to Macaroni and Cheese, Soups and a great snack on Popcorn. The Hot Wang is a very hot blend that can be used, of course, on Wings, but also in any of the ways above, it just depends on you tolerance to heat. Alli uses it in Chicken Soup, when she feels sick, it helps to clear her up. It’s great to use in Spicy Asian type meals, users in Tennessee and Texas have been known to use Hot Wang on their steaks.

C-Dub's beauty, Da Mistress great looking pit!!!

LTH: Any special recipes to use with your rubs?

C-Dub’s: Hot Wings…it is so easy!!!

5lbs. of Chicken Wings

Marinate:

1 Can Coors Beer

1 tsp. Hot Wang

Marinate overnight, if possible.

Why Coors Beer you ask??? Someone left one behind at our house and we thought let’s use that to marinate instead of one of ours! lol……funny thing is we now specifically buy Coors to marinate our chicken. You can also use Italian dressing or white wine for a marinade.

Drain well after marinating and place wings in a large bowl with a good coating of the Hot Wang Rub. (Since Hot Wang is very spicy I would start with a small amount for your first time cooking and work up from there).

How you cook them is up to you, we have tried Grilling, Smoking and Baking. All turned out great! Just make sure you cook the chicken all the way through.

When we first came out with the Hot Wang we sent it to several people throughout Canada and the U.S. for testing. One of the packages made it to Big Wayner and he did his first blog on our Hot Wang. Visit Big Wayner’s blog here

C-Dub with Myron Mixon from Jack's Old South

C-Dub with Chad Ward of Whiskey Bent BBQ.

LTH: What has been one event or occurrence, since you have been involved with your company,that has stood out for you?

C-Dubs: I think being able to have our VooDoo Rub sponsor last year’s Smoke on the Water’s USA BBQ Championship in Vegas. We got to meet a lot of great people, and got our rub out to a larger market. Being from the NW, it is hard to break through to other areas where BBQ is huge.

Second we had a recent tragedy in the neighborhood where two little boys were murdered by their Father and their Mother was already “missing” . We were able to cook for the first responders who were on scene of such a horrible act of evil. Even though we cannot take the pain away from that day, we gave back the only way we knew how, which was BBQ.

LTH: Where are your products available for folks to buy them?

C-Dubs: They can pick up any of our products on our web-site, where we are running a special right now, a Combo Pack that includes all of our rubs in a 4oz. shaker size. We have it right now for $12, reg. $15. Please visit www.cdubsrub.com or get them on the Shop Now Tab on our C-Dubs Facebook page Click here for Facebook page

A HUGE thanks to Alli and C-Dub for a great interview, I really enjoyed working with them both here on Let’s Talk Hog. I hope we can work together one day on the competition scene. I know that C-Dubs BBQ will be competing in, THE AMC EXPERIENCE, the Academy of Country Music’s inaugural country lifestyle series of events, at the Mandalay Bay Resort & Casino in Las Vegas, Nevada on March 30 & 31, 2012 brought to you by Smoke on the Water Productions. This will be team C-Dubs BBQ first KCBS event, and I know they will be bringing their “A” game!!! If you find yourself in Vegas on these day’s, please stop in and see C-Dub and Alli, let them know Doug sent you!!!

Whiskey Bent BBQ, an interview with Chad Ward

Posted: January 16, 2012 in BBQ News, Team Spotlight

I couldn’t think of a better way to start this post, then by sharing this great Whiskey Bent BBQ logo with everyone. It is a very eye catching logo, looks great on shirts also.

I have known the guys from Whiskey Bent BBQ for about 1 1/2 years now, Chad Ward in particular. Chad has been a huge factor in my team getting to where we are today in the BBQ world. I have heard Chad say, on many occasions, the more teams we get involved in competition BBQ to better for all of us, and I think Chad just enjoyed mentoring as well.

Chad is a very busy man, and we were lucky enough he took a few minutes out of his packed schedule to grant us here at Let’s Talk Hog an interview, and we thank him for that.

Chad not only travels quite at bit for BBQ, but for his personal live as well, but some how, Chad has found time to meet and get engaged to his lovely fiance Nicole Nugent. Chad and Nicole are a great BBQ combination as well, and she is always there to support him.

Nicole & Chad, at 2011 Lakeland Pigfest

Another event that keeps Chad very busy is his weekly radio show. Chad is the host of “In The Pit” radio show. Chad has done 8 show’s so far, and I have heard all of them, and he does a great job!!! “In The Pit”, is a wealth of BBQ information on it’s own. Chad always has guest on his show, who are at the top of their game in the BBQ world. If you listen to his show, I mean really listen, not getting up to get another beer (bring the cooler into the den), playing with the dog or talking on the phone (all of which I have been guilty of), you WILL hear some BBQ secrets come out on the air!!! Heck, I have heard Chad ask his guest before, ” you got any secrets you would like to give up?’, and 9 out of 10 guests will give up a secret or two!!!! Free competition BBQ secrets, it just doesn’t get any better than that!!! Be sure to tune into “In The Pit” every Tuesday at 7pm EST, at http://www.blogtalkradio.com and look for “In The Pit”. If you miss the live show, downloads are available on I-Tunes, very easy to download and listen to where ever you may be, or you can just go to http://www.WhiskeyBentBBQ.com. All shows are listed there for your convenience.

Now for Let’s Talk Hog, interview with Chad Ward, Pitmaster from Whiskey Bent BBQ.

LTH: First I would like to say thank you for taking time out of your busy schedule for this interview.

Chad: Thanks for the opportunity.

LTH: I guess the best place to start is at the beginning. How did you start in BBQ, and when did you form your team?

Chad: We formed our team in August of 2007. The reason for forming was that were all getting busier with life, and wanted to have something where we could ensure that “the guys” still got together 4-6 weekends a year. Jared had just inherited a catering smoker from his Grandfather, we found a couple backyard events, that weren’t too far away, and we started our journey.

The cooker that started it all.

LTH: That leads me into my next question. Who all makes up the Whiskey Bent BBQ team?

Chad: Jared Hatcher and I founded the team along with Chris Thomas and Jeremy Noles, as original team members that are still with us. In the process of competing we also picked up Matt Vann, off waivers from Good Buddies BBQ. It cost us a gallon of Blues Hog and a bottle of Boone’s Farm. It was pricey, but he is worth it!

LTH: Nice pick-up there Chad!!!

LTH: That brings up a good topic for the next question. What is your BBQ Competition adult beverage of choice?

Chad: On Friday’s, we have a shot or two of Palm Reserve Whiskey before the cooks meeting, and then just coast on Natural Light’s. On Saturday, it is still Natty Light’s until that brisket turn-in is complete. After that it is Palm Ridge Reserve with a splash on Diet, until after awards!

LTH: What is your BBQ Competition Music of choice?

Chad: It is all over the board here! It could go from Boys II Men when we are massaging the chicken before marinade, to Hall and Oates on Saturday morning when we are laying out the game plan, to Rapper’s Delight by the Sugar Hill Gang when we are cleaning up and getting ready for awards. One thing that is always a constant is the 7:00am wake up music on Saturday morning that we shigged (took the idea from another team) from our good friend, Glenn Jarrett of the team, She Thinks My Slabs are Sexy. Nothing says wake up and do this, like the bagpipe version of Amazing Grace!

LTH: What, or who, was a big help to you when you started competition BBQ?

Chad: We actually went into our first contest blind with no idea of what competitive BBQ was really about. After getting embarrassed with a 7th out of 9 teams, and losing to a Boy Scout troop, we bought Chatham Artillery’s online book to at least get some idea. We also started looking at the BBQ Brethren. By far the most assistance we recived starting up was from our great friend, Rob “Rub” Bagby of Swamp Boys BBQ. There aren’t many cooks as successful and friendly as Rub, and he has been great with helping us improve. His class is a strong recommendation!

To check out Rob Bagby’s class, go to http://www.swampboys.com

Chad Ward & Rob Bagby, talking BBQ at Venice, FL competition

LTH: What is one thing or event, that has touched you personally within the world of BBQ?

Chad: I wouldn’t say there is one thing or event that stands out but just the overall aspect of the competition BBQ community. There isn’t a better group of people that we would rather be associated with. They are so giving and compassionate, but at the same time competitive. It is unique and we are happy to be a part of the community.

Pork for a charity event, hosted by Whiskey Bent BBQ

LTH: Who would be your dream person to cook BBQ with?

Chad: My dream person to cook BBQ with would be John Marcus, so that he could spend a weekend with our team and realize that he has been missing the boat the last two years, by not having us on BBQ Pitmasters!

Just a few trophys earned by WBBBQ....HEY, DON'T TOUCH THE SIGN!!!

LTH: What is one thing on your BBQ bucket list?

Chad: The one thing on the BBQ bucket list is, to win Lakeland Pig Festival! This is our hometown contest, and we can remember it since it started. Based on the size it is now, and the teams that come from all over the country, we think it would be pretty cool for these hometown boys to walk away with the GC!

WBBBQ set up at Lakeland Pig Fest, 2011

Chad wearing his awards, Pig Fest 2011. Who's that? Get-R-Smoked!!!

LTH: I know Whiskey Bent BBQ has traveled to other states outside of Florida to compete. How many states have y’all competed in?

Chad: We have competed in 10 states in 2 years. Those range from Nevada to Missouri to Delaware.

LTH: In your travels to compete in other states, have you noticed a difference in preferred flavor profiles by the judges throughout different BBQ regions?

Chad: We have noticed a small difference in some of the states, but nothing that is really totally different than what we do down here. There are definitely some differences, but we try not to vary too significantly from our usual script.

LTH: Do you have any classes going on, and if so, how can folks sign up?

Chad: We are currently teaching classes at The Rolling Pin Emporium in Brandon, FL. It is a 2 hour class on a Friday or Saturday night. We cook an appetizer, main course, side dish and dessert. The entry fee includes the 3 course meal and beer or house wine, for a very reasonable rate.

We also offer private competition lessons, either at our place or at a competition. We have been very fortunate to have had the chance to assist our friends Hogs Gone Wild BBQ, Swinos BBQ and All Racked Up BBQ, with this type of instruction. If you are interested, please contact us at whiskeybentbbq@gmail.com or through Facebook or Twitter.

Chad with Pig Jam, backyard GC Swinos BBQ

Chad, teaching at The Rolling Pin Emporium

LTH: What is on the competition schedule for Whiskey Bent BBQ for 2012?

Chad: The competition schedule is looking like 12-15 contest this year. We don’t have them all planned out yet, but we are going back to the Ron Cate’s USA Barbecue Championship in Las Vegas, and also plan on competing for the Ohio Triple Crown again this year.

LTH: What are your long term goals, as far as BBQ, for you and your team?

Chad: We just want to continue to improve and see where it takes us. We feel that the competitive BBQ market is growing, and it is pretty impressive, considering the state of the economy. As it grows, we want to make sure that we are in a position to do our part to continue pressing our team and the community in a positive direction!

LTH: Any sponsors you would like to give a shout out to?

Chad: We are very fortunate to have very supportive sponsors and they are: Green Mountain Grills, Kosmo’s Q, Magnify Credit Union, Pate Media Group, Custom Signs & Graphics, 3Eyz BBQ rub, No-Tie Aprons, Kebroak Charcoal, Big Mista’s Perfect Pork Rub, Texas Pepper Jelly, Great Lakes BBQ Supply and Rooftop BBQ Sauce.

I would like to thank Chad Ward again for his time, and a look into his BBQ life at Whiskey Bent BBQ. Please join us here at “Let’s Talk Hog” in wishing Chad and his team the best of luck on their BBQ trail in 2012.

Competition BBQ Talk

Posted: January 10, 2012 in BBQ, BBQ Cooking Techniques, BBQ News, BBQ Rubs, BBQ Sauce, Product Review, Team Spotlight, Uncategorized

I’m not sure how many competition BBQ teams, also write their own blogs, and like to talk about BBQ in many aspects. I have read many, and enjoyed all. I felt that, since I have decided to start this blog, and I hope you chose to follow and enjoy reading it, that I should tell everyone a little about me.

I won’t go too far back, but I was born in a log cabin, pre Civil War era….OK, OK, let’s just start with the BBQ life. I guess the best way to do this is a little at a time, over a few blogs, I don’t want to put you folks asleep right away.

To start with, I have a BBQ competition team, Hogs Gone Wild BBQ, my team consist of, myself (Doug Francis), my Wife (Biggi Francis), I get many questions about her name, Biggi was born and raised in Germany, and Biggi is a very popular name there. Tim Wysocki is our team mate, we were very happy to have Tim join our team in October 2011.

Myself & Tim accepting a first place award a the 2011 FBA Sebring event!!!

Biggi building boxes, not happy about parcley right about now!!!

We have a lot of fun at our competitions, and have enjoyed meeting and making new friends.

I would like to use this site for, not only updating our team’s BBQ experiences, but all things related to BBQ competitions. I plan on having product reviews, I will be looking at products from a competition aspect, what will work, what will not work, and what will help you score with the judges. I also have plans to do BBQ teams spotlights, BBQ folks are some of the best people I have met, and I what you to get to know them as well.

Please continue to check back with us here to keep up with everything BBQ!!!

Nice racks!!!

New Blog

Posted: January 9, 2012 in BBQ, BBQ Cooking Techniques, BBQ News, BBQ Rubs, BBQ Sauce, Product Review, Team Spotlight, Uncategorized

Very excited, I have made the decision to start my own blog. I plan to use this space to promote and report on BBQ and the wonderful people who are involved in competition BBQ and are taking BBQ to the next level. I truly believe BBQ is only as good as the fine folks who make it, and that is what I want to share with everyone.
I will be reporting on events, and what is new in the BBQ world, I am also open to doing product reviews, and promoting anything BBQ related. If you are interested in me trying out your product, please drop me a line, you can check out my web-site at http://www.HogsGoneWildBBQ.com or just send me an e-mail at hogsgonewildbbq@aol.com
Thanks to everyone for their support, and Let’s Talk Hog!!!!

Let's Talk Hog!!!

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