A short video on cooking a delicious, and easy to make, Prime Rib.

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 & 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.

Michael doing what he loves, with his Stumps Smoker.

Years ago when I started cooking BBQ, I was like most folks, I will admit it, I used the regular charcoal I bought at the grocery store. What do we grab with the charcoal, something to start it with….lighter fluid!!! Yes it is true. Sometimes I would even buy the charcoal with the lighter fluid already on it, how convenient. Back then, I thought all BBQ had the flavor of lighter fluid, that’s what grilling and BBQ is all about, right? Well I have learned a lot since then.  To get good flavor on your products is always the goal, and one way to do that is, to start where the cooking starts, with your fuel. For BBQer’s and griller’s, that do not use gas or pellets, that means charcoal. I also went the propane route, and again, could not get the flavor on my products. I found myself reverting from my $300 gas grill back to my $60 Weber. My wife thought I had lost my mind, until she tasted the food. If you want to get good flavor on your products, you must start with a good base, and Kebroak & Fogo Charcoals are that base of flavor you need.

My old stick burner coming up to temp with Kebroak Lump.

When I started my BBQ team, about 3 years ago now, I was introduced to Kebroak, Lump Charcoal by Chad Ward from Whiskey Bent BBQ. Like I said I was using a lot of the briquette charcoal I would buy from the nearest store, at the cheapest price. One thing I noticed the very first time was, so much less ash. I guess I kinda got use to having that extra crunch and ash flavor, what a difference when it was gone. I’m sure BBQ judges are not happy with ash flavored BBQ. Huge difference when I started using Kebroak. I used the Kebroak as much as I could, then I went to pellet cookers, so I lost contact with Kebroak for a while, due to me not needing the product anymore. I still enjoy my pellet cookers, but I have recently decided to go back to a stick burner. I used the Kebroak in a test cook, with my new stick burner, and it all came back to me. The flavor and ease was still there, I missed that in my cooking. With that being said, lets learn a little about Kebroak and Fogo Charcoal.

Experience the traditional charcoal making process, click on the video below.

Today the folks at Kebroak, still make their charcoal like it has been made for thousands of years. This is the secret why it burns longer, hotter and cleaner than other charcoal.  At temperatures of around a 1,000 degrees Fahrenheit, your steak gets seared, sealing the delicious juices inside and caramelizing the crust.

Kebroak all natural Hardwood Lump Charcoal comes from Central America. They get their product by pruning, clearing forests of  fallen trees and trees marked for cutting, not harming the environment, but making it stronger.

***You can now have Kebroak Hardwood Charcoal delivered conveniently to your door!! FREE shipping means no more hassle carrying heavy charcoal bags to your house. For FREE DELIVERY Click Here

Like I said, it had been a while since I had the opportunity to use Kebroak charcoal. I ordered a bag to use in my new Lang, and Sebastian Bussert, Managing Director of the Charcoal Company, the makers of Kebroak, suggested I try their latest product Fogo. I said I would really like to give it a try, so he sent me a bag.

First time using Fogo Charcoal.

First a bit of background about Fogo. Fogo, like Kebroak is made in Central America, El Salvador to be exact. El Salvador is known for a few things, beaches, surfing & coffee. Coffee needs to have the right environment in which to grow, and one thing that helps insure growers of having the best coffee in the world is proper amounts of shade for their product. Coffee growers are continuously working on their shade trees, cutting some down, pruning them & planting new trees. This gives the makers of Fogo charcoal an abundant and sustainable resource of raw material.

I have to say, the Fogo is definitely lump charcoal for the big boys!!! Fogo is the lump of lump, it did a great job in my Lang, the cook time and ash content was superb. It was obvious to see that Fogo is made from premium hardwood tree, very similar to Oak. The way I understand it, the pieces that make it into each bag of Fogo, are all hand picked by the charcoal maker. I was very happy to have tested this product in my stick burner. I do have a gravity feed cooker, and I do not recommend Fogo for that cooker. The pieces are just too large for me to comfortably use in that cooker. Bridging will be a problem with the Fogo, but the Kebroak would be the perfect solution for anyone with a gravity feed cooker. So, remember Fogo for stick burners, and large capacity cookers, and Kebroak for gravity feed, smaller cookers or any with the possibility of bridging during the cooking process.

Not a bad on in the bunch.

You will not need much of this lump charcoal.

Great pieces that have been hand picked.

Some good smoke using the Fogo Charcoal.

Some great flavor on this pork, cooked with the Fogo Charcoal.

Finished pork from test cook, using Fogo Charcoal

Fogo Premium Hardwood Charcoal is gaining popularity amounts well known restaurants in the U.S. Fogo has only recently become available to the general public, and it is gaining momentum and a growing fan base. The best way to get a bag of Fogo sent to your home, without paying shipping, is through Amazon.com. Why mess with going and picking up a bag at the store, have it delivered to your front door for free. To order your 35lb bag of Fogo Charcoal Click Here Amazon ship their product extremely quickly, and if you do not like the product, you can just return it to them. Not a lot of risk there, but I know you will like it, I do.

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• Kebroak Hardwood Lump Charcoal Bag (ogtdn.wordpress.com)

One of my first attempts doing a Pork Butt, old school Char-broiler.

I have been asked many time, “how did you get involved with BBQ?” I don’t know if it is how, as much as why… Some folks are just born with BBQ in their blood, their family has being cooking Q for generations. Others get involved with the socializing aspect of BBQ, just hanging out with some buddies and figure, “let’s take this party on the road”. Still others, like myself, start off in the backyard with the family, and with the encouragement of friends and family decide to enter a competition, and
get totally sweep up in the excitement of the competition.
No matter how we got involved with competition BBQ, I think we all have a couple of things in common, we all enjoy the spirit of competition, we all love cooking BBQ (kinda tired of eating BBQ though lol) and we all have, what I call a need to roam. I can only speak for myself of course, but I have a family and my regular job that keeps me very busy, and I have to find time to “schedule” BBQ into my life. I am very lucky, as I have a very understanding and supportive family, and they allow me time to engage in my favorite hobby, but after a while the backyard becomes very small, and unable to fulfill your BBQ desires. Soon you start to expand your BBQ domain and enter a local competition, that goes well, and if you are very lucky, get the thrill of having your name called during the awards ceremony, now you are hooked. Willing to travel to compete, your comfort zone just went from your backyard, to city wide, county wide, state wide & and for some folks, nation wide. To me the desire to compete is a big part of doing competitions, but the excitement of traveling to new locations, seeing new things, and of course meeting new people, that is a huge part of the competition BBQ scene. The cooking portion of the competitions is the art of BBQ, but the travel, and meeting folks is the life of BBQ!!!

Too many good friends to list and show all, below are just a few pics of friends and BBQ family.

HWG Cook Team, 2013

HGW set up at Eagle Lake.

You know what you are going to cook at each competition, before you get there, but you do not know who you will meet, what your site looks like, exactly what the venue will be like, sometimes these things do not reach our expectations, but for the  most part, we are happy with the out come. At times our “regular” lives over run any individuality we may try to express, but getting out on the highway, jumping on that plane or just breaking away from the ordinary routine, helps add some spice to life. For me, change is what keeps my heart beating, helps the blood surging, I love it. I am waiting, not very patently, mind you, for our next competition. We had a very good time at our last competition in Eagle Lake, FL. Jim Elser (Pitmaster from Sweet Smoke Q) and his team did a great job. We got a great call in ribs, third place.  What fun it is to hear your name called, but I have also had it go the other way, no calls at all, what a bummer that is, but then you start to think of the great time you had there, the hard work you put into it, the money you paid………yep, even more of a bummer!!! lol Kidding aside, I do love to hear our name call, but being there and competing on the level that today’s BBQ is at, is really an incredible feat on it’s own. Then getting to meet the fine folks involved with competition BBQ, is always a great thrill.

A very old chicken practice for me. Toothpicks? Really??

I’m like many, we do a lot of practice cooks at home, between competitions. When I started out, I had my family who were so eager to be my little Ginny-pigs, and try out as much BBQ as I could cook up for them, but now after doing this for a couple years now, it seems like everyone is busy when I want to do a cook. So, I have to hit the streets with my BBQ, getting friends and extended family, that I haven’t over used yet, to eat some BBQ. Honestly, my family is always there for me, with open hearts…..and empty stomachs. I would not have even started this team if it was not for y’all, thanks!!! (See what you guys started?) Getting back to the
practice cooks, I enjoy doing them, then getting to write about them after I have finished, it is a great way to keep up my skills, both as a cook and a writer. I have two primary grills that I cook on, first is a Lang 36 patio, I just picked this cooker up a couple months ago, and I am very happy with it.
My second grill is a GMG (Green Mountain Grill), a pellet smoker. I love turning on my cookers, the smells from the competitions come rushing back as soon as that smoke hits the air. Thanks to Chad Ward from Whiskey Bent BBQ, I have had a GMG at every competition I have done, but to me the smell and sounds created from the GMG are part of the competition, in the middle of the night, when it is finally quite around the competition site, except for a couple of Karaoke freaks going all hours of the night…that’s another story, listening to the auger feeding the pellets into the fire box, and the wonderful aroma created by the woods within the pellets, the smell of the meat cooking.

Practice makes perfect!!!

I truly enjoy that experience, and by getting a small feeling of that here at home, helps me feel connected to what I love to do, in a small way. I really wish I could do more competitions, if it were up to me, I would be at everyone of them, but as I said earlier, BBQ still has to be scheduled around the “regular life”. Not to mention, doing a BBQ competition is not the cheapest thing in the world. You have your fees for getting into the venue to compete, meat costs, spices, gas(that’s a big one now), equipment, entertainment & drinking cost. With the prices of meats going through the roof many teams are drawing back on catering due to the high cost of meat and gas. Pulling my trailer will really eat up the gas. If I have a customer for BBQ, I try to set up a home or office delivery only, much easier on the pocket. Another thing many teams are doing to try and off set cost is taking on a team sponsor, this has been something some teams have some for years, but now a days, most teams have, or are looking to have team sponsors. Many sponsors are will to help with the cost of doing competition BBQ, and others are able to offer products, for no cost, but help to offset some BBQ expenses. We have been fortunate to be able to work with Pitmaster BBQ Sauce (formally known as Rooftop BBQ sauce) as a team sponsor, they have a great sauce. Andy Allen and his Rooftop BBQ team are BBQ competitors as well, so they understands what a team needs at the competition, and also knows the flavor profiles that the teams are looking for. That is why their sauce is great, on it’s own, for the competitions, or for home. Go to greenmountaingrills.com to find a GMG dealer that carries Pitmaster BBQ Sauce.

We have been lucky enough to get hooked up with a great wood company, Baxter’s Original. Mike Baxter is also a BBQ guy, and knows exactly what teams are looking for in quality of wood. I have dealt with other wood providers, in the past, and I can honestly say, the quality of wood offered by Baxter’s Original is the best quality I have seen, and the customer service is tops. Please check out Baxter’s website, where they offer all types of BBQ necessaries. www.baxtersoriginal.com

We here at Hogs Gone Wild BBQ team are very pleased with being chosen to have a sponsorship association with Oakridge BBQ. We have used a couple Oakridge products in the past, and loved them. We have started using their products in all four of our competition turn-ins, and have had great results. We are looking forward to a long term relationship with the Oakridge BBQ family.  Do yourself a favor and take a look at www.oakridgebbq.com to pick up some of the best rubs on the market.

If you would like to combine everything into one order, and check out some of the best products available to BBQ with,  please check out our latest sponsors at pitmastersdepot.com Jay with Pit Masters Depot, is still working on his web-site, so if you would like to order anything from them, including GMG products, please contact me, and I will let you know how to get what you need. Jay is adding plenty of products to their innovatory, and will truly be a one stop shopping destination for all BBQ’ers.

I will be announcing a new sponsor here in the next week or two, we are very excited about this sponsor. All I can say, at this moment is, if you want to take your pork to the next level, this will help you get there!!! A truly amazing product!!!!

There are so many folks, I could not even think of listing them all here, BBQ folks are the salt of the
earth, and at times, refer to one another as family. I know, by personal experience, that when you are
out at a competition site, you may have forgotten something, or a piece of equipment has failed, do not
panic, many folks will be glad to step up and give you a hand, I have done it myself. Now I’m not
saying you should show up empty handed and expect everyone to pitch in and give you everything for
your cook, someone may just put you out on your ear if you try that, but I am saying that BBQ folks
like to help. Helping, isn’t that what we are all here to do? Look at all the relief efforts BBQ folks have
organized and executed, just recently for the tornado victims throughout the U.S.A., there were BBQ
folks lined up to help. Having a good time, sharing life with those you care about, and making the most
of the short time we have here, and for me BBQ is one big way I can achieve what I am looking for in
life, happiness. After all, in the end, all we have are memories; make as many as you can.

I will have an article about this fun event in the National BBQ News, but I wanted to take a minute to congratulate the winners, Team Unknown BBQ on their GC at this event. While I was cooking and making my turn-ins, I felt good about what we were turning in, until I had the opportunity to taste Team Unknown’s pork, oh my!!!! That was some good pork, all I can say is these guys definitely earn every score they get at any competitions.  Great job Unknown!!!

Also, a huge congrats to Terry McKay at Git-R-Smoked and a strong RGC. Take a look at the scores below, and you will see how high the scores at this event were. These teams have cooking BBQ down, and can compete with the best in the country. Great job Terry.

We (Hogs Gone Wild BBQ) had some good scores, and some middle of the road scores. We took a 3rd on ribs, and between us and 1st places was less then one point, some great scores.

Please enjoy some fun photos from this great event.

HGW set up at Eagle Lake.

Rain moved in around early evening.

It rained well into the night.

Rain will not stop teams from heading to cooks meeting.

Team HGW at work

Ribs looking good at Eagle Lake.

Team Unknown GC at Eagle Lake.

Git-R-Smoked!!! RGC

3rd place ribs call.

Overall:

Chicken:

Ribs:

Pork:

Brisket:

Living here in Florida, definitely has it’s advantages, when it comes to cooking BBQ.  Minus a hurricane, or two, we can pretty much BBQ year around. The FBA (Florida Barbecue Association) competition schedule starts by the second week of January, and runs well into December. The biggest break is normally during the middle of summer, July & August, just too hot to be spending a long amount of time outside. Throw in a couple of KCBS (Kansas City Barbecue Society) events, a Sam’s club event, and even shoot across the border into Georgia, and try out a GBA (Georgia Barbecue Association) or an MBN (Memphis Barbecue Network) and there is a BBQ competition darn near every weekend of the year. Folks up north are just digging their cookers out of the snow, and FBA teams already have 3-4 competitions in for the year. It would be save to say, the competition here is very tough, and some of the best teams in the nation cook here in Florida, but not all of us are lucky enough to get after it every weekend. How can we close the gap, and be able to compete with these teams? Teams like mine, that usually hit the scores in about the middle of the field at many competitions, have to try and make up ground by practice cooks, by judging competitions and by attending the occasional class put on by a BBQ expert. All are great ways to make up a little ground on the super teams. Nothing will make up for real world experience, but practice and more practice will help to keep pace with the other teams.

Practice cook for chicken

Getting the Lang ready for a practice cook, using some Kebroak Lump

Practice Pork!!!

Practice cooks will help a team on many levels. It helps to try out those flavor profiles, and to get down the cooking times for each category. Getting familiar with the cooker that you will be competing on helps, and we even go as far as practicing boxing as we would for turn-in. I really enjoy doing practice cooks, and it really helps my confidence level, going into a competition. The one problem I have is, finding volunteers to eat all the BBQ. When I started BBQ I never thought this would be a problem, but after years of forcing BBQ on my family, to critique, they go running for the hills at the first sign of smoke. I’m glad I have a lot of folks at my real job who are still BBQ fans. My wife gladly helps me pack all the BBQ up, to take to work and offer up to all my friends.

In my opinion, judging is a great way to up your BBQ awareness. You will get the best bang for your buck through judging. If the competition you will be judging is a local one, all you have to do (once your a certified judge) is show up and eat some BBQ. Normally a judge will need to contact the event organizer to get on the list to judge, but judging is a good time, and great information that many cook teams will not experience. I have heard many cook teams ask, “What the hell was that judge thinking?”. What better what to find out then by setting at the table while food is being judged. While the actual judging is going on, judges are not allowed to commit on the entries, but after all scores have been recorded, judges are free to discuss the entries they have sampled. So not only has the judge experienced what 5-6 other teams have turned in, but they also get to participate in a discussion on what the judges liked or did not like about these entries. I have been privileged enough to judge at a few competitions, and I can honestly say, I have learned something at each judging. I think each cook team should really try to judge at least one competition, if only to experience the other side of competition BBQ, that most teams do not see. I also think judges should try to cook with a cook team, if possible. Great knowledge comes from experience, so get out there and experience as much BBQ as you can!!! It will not only be beneficial to you and your team, but to the sport of BBQ as a whole.

FBA judging at Grant, FL

Judging FBA in Haines City, FL

One very popular way for many teams to help them keep up with or over take the competition is by taking BBQ classes given by BBQ experts. This has been an option that has been growing in popularity over the past 5+ years. Many BBQ professionals have recognized that there is a great market for their skills, and classes are filling up across the country. Classes have seen cook teams travel from out of state & even from out of the country, to attend their, not to mention putting out hundreds of dollars. I am a fan of these classes, and have been to one organized class from; Dana and Janet Hillis, of Big Papa‘s Country Kitchen. For more information, on Dana’s class, please visit the FBA sight HERE contact information is listed in the competition schedule under; Big Papa’s Competition BBQ School – Naples, FL.

I have known Dana & Janet Hillis, for a couple of years now, from the BBQ circuit. I saw them walking to the stage, a lot, before we were able to meet personally. We were lucky enough to set up next to them at a competition in Sebring, FL a couple years ago, and they were very welcoming, and helpful. Us being the new team, Dana & Janet were happy to lend a hand, and give advice. Dana was so excited to try out and give us his opinion on our food, and it really helped, we got three calls that competition, and came very close to getting a GC, (tanked one category).  I knew that if Dana ever came out with a class, I would take it. We took Dana’s first class in the summer of 2012, and we had a great time. My team has not won a GC since taking Dana’s class, but it has kept us competitive in a very talented field of BBQ cooks, around the Central Florida area.  So, look around for a class that best suits you, and sign up for it. They do vary in price a bit, I have seen some that run about $150 for a one day class to $700-$800 for a two day class. Most classes will give a discount for folks who would like to bring their spouse to the class, as well.  Many classes offer a fine dinner, cooked by your host, and plenty of goodies in your team bag. Sponsors are happy to give some sample products for folks in the classes to try out, because they know these are folks that are going to be doing BBQ for a long time, and could be a future long term customer. Another plus for taking a class is, not only do you get to see what a true Pitmaster does to compete in BBQ, but there is opportunity to meet some other great BBQ folks, who are there to take the class. A lot of discussion about procedures and other secrets, are normally shared during these classes, even amongst the students. I know we had a great time at the class we took, and will do it again.  I also feel that we learned a lot during the class, and it was money well spent.

A few of Dana’s awards are a great back drop for his class.

Tables set up, and ready for students, at Big Papa’s Country Kitchen, cooking class.

Dana, giving some hands on experience to my wife, Biggi.

These are in my opinion, three ways to up your game as a professional BBQ cook team. I know there are more schools out there, and a few that are on-line or CD classes. I hope to be able to check them out, one day, and be able to render an opinion on them as well, but for now this is all the first hand experiences I have.

It is not easy to keep up with the “super” teams, and it is even more difficult to know just, “what the hell was that judge was thinking?”. I have heard it many times on the competition trail, it has a lot to do with luck, and that is very true, to a point. Luck does play a part in, which tables your entries land on, and which judges are at that table, and even which competitor’s entries are at the same table as your entry. Those are things you, as a cook team can not control, but what you can control is, the quality of BBQ you choose to turn in at any given contest. You and you alone will decide what your flavor profile should be, if your entry is cook to your liking, how you want to arrange your box for turn-in, sauce or no sauce, these are examples of things with in your realm of circumstances that you can control at a BBQ competition. The best thing we can do as cooks is to make the most informed decisions that we can make, this will help us with our performance at a BBQ competition.  The best way to make a sound informed decision is by educating our selves as much as possible. Please go out and get involved with competition BBQ, if you can’t cook on a given weekend, go judge an event. Volunteer some time to a organization in your area, I know they would love the help. This is all good stuff to help our sport grow, and when competition BBQ grows, it’s good for all of us. I think I will take some of my own advice, time for a brisket practice cook. Thanks all and God bless!!!

The BBQ season is well underway here in Florida, and this past weekends event in Winter Haven, is one of the biggest FBA events of the entire year. Since 2005 The Boy’s and Girl’s Club in Winter Haven, FL has hosted this event. Smoke On The Water (SOTW) has be a great fund raiser for the Boy’s and Girl’s Club, and an event that attracts some of the best teams from the Southeastern United States. Frank Csomos, the contest organizer has done a great job, not only organizing top entertainment  for the visitors to this event, but he also knows how to take care of the cook teams. That keeps top teams coming back year after year, to compete in this event. It is a tough one to get into, (trust me I know, I’m still on the waiting list) but once your in, you are in for a great event, every year.

Mr. Dorsey laying down the Swamp Boy’s song, in the cooks meeting at SOTW 2013.

This year, Frank and his team had even more to overcome, some scum sucking vandals, tore out all the electrics a couple of months before this event. The organizing team, thought that may have shut down the event for the year, but it was too important to the Boy’s and Girl’s to just let this event slip away. So, they dug in their heels, and  got the job done, in time to host SOTW. Great job to Frank, and his entire team.

Things do get a bit weird, at times. Frank & Myron Mixon’s Son, Michael Mixon.

It is always great to see friends walk in a category, and be rewarded for their efforts. It’s even better when they get called last, and that is how we feel about Whiskey Bent BBQ taking Grand Champion at 2013 SOTW!!! It is a well deserved win for Chad Ward and Jared Hatcher, of team Whiskey Bent BBQ,  and joining them for this event, our good friend from All Racked Up BBQ, David Kimbrough.

David, Jared, Frank & Chad

We are lucky to be very good friends with this years Reserve Grand Champions, as well. Dana & Janet Hillis, of Big Poppa’s Country Kitchen. When you see the Big Poppa’s battle wagon pulling into a contest, you know it’s time to step up you game. Dana and Janet are just great folks, always welcoming, and fun to be around. But, don’t let that fool you, they know how to cook, and they are there to win!!! If you want to learn how to cook like Big Poppa, check out his cooking school, Biggi (my wife) and I did. Email Dana at: bigpapabbq@gmail.com for upcoming dates.

Marko (sponsor), Frank & Dana

The last mention I have for this event goes out to our great friend, Shawn, from Boca Barbecue. I have taken up Shawn’s invitation to cook with him at this event the past two years, and I have had a great time both years. Shawn and I have cook together on many occasions, and normally have good results. Shawn normally competes as a one man team, and many times placing within the top teams, at any event. Boca Barbecue is still looking for his first GC, but with the great tasting food he puts out, I know he will get it. Shawn is a great friend, and I am proud to cook with him any time, any where!!! Thanks for having me out, Shawn!!!

Boca Barbecue (Shawn) receiving his first place pork trophy from The Grand BooBah (Frank) Shawn also got a 7th in chicken.

Pro Division Overall;

Chicken

Ribs

Pork

Brisket

Backyard division:

Well another Pigfest has come and gone here in Lakeland, FL. We do not get many KCBS events here in this area, but this is a big one, no matter where you are. 50,000+ BBQ lovers come through the Lakeland venue within a two day period. They are there to eat some of the best BBQ around, cooked by some of the best teams from the entire eastern United States.

We at Hogs Gone Wild BBQ, just entered as competitors, we had lees then exciting results, but that’s the way it goes, sometimes. We still had a great time, and got to meet some great BBQ folks. I got to meat Dan Hixon from 3 Eyz BBQ, he probably thought I was a idiot, I was so nervous talking to him. 3 Eyz BBQ was the KCBS team of the year, in 2012, and has picked up right where they left off for 2013. They were the Grand Champion for Pigfest. Great job guys.

I did not get the chance to meat Wicked Que, but I know they are a strong team, as well. They pick up the Reserve Grand Champion, at Pigfest. Congratulations!!!

We had some local teams, that normally compete in the Florida Barbecue Association (FBA), that did very well. A couple of up and coming teams, really had a great cook. To start off is; Newman Boys BBQ. These guys have really been putting there mark on the competition scene as of late. They are getting multiple walks at any competition they enter. I predict a Grand Championship (or two) for them this year. Newman’s earned third overall, in a very tough field, and for Pigfest, the top Florida team gets the Governor’s Cup, and this year the honor goes to the Newman Boy’s BBQ team. Congratulations!!!!

The other stand out team, for me, was Sho Gud BBQ. I think the team of Sho Gud and I started competition BBQ around the same time (Bartow, FL. 2010). These guys have been a solid team since, coming very close to a Grand Championship on many occasions. I am sure they will have a few GC’s in their future, also.

Like I said before, we (HGW), did not have the greatest results, but we did however have what we considered to be a very good cook. We liked all the product we turned in to the judges, and feel confident that we are on the right track. There is a lot of luck that plays a part in competition BBQ, and the best thing we can do is, put out the best food we can make, and hope we hit the tables that like what we have submitted. We had a great time as a team, and had a lot of friends stop in to say hello, that is what it is all about.

At the cooks meeting, with my wife Biggi.

HGWBBQ Site at Pigfest 2013.

Running chicken.

Ribs going on at Pigfest 2013.

After awards….I’m not smiling.

With our good friend from Oshawa, Canada. Wilfred (Fred) Reinke.

Please check out Fred’s terrific blog at: Oshawa Ogre’s; Views, News & BBQ’s Fred has come down from Oshawa, Canada for Pigfest, the past 3 years, and we are always honored to have him spend time with us. It is always good to catch up with Fred, and exchange some BBQ information.

Grand Champion: 3 Eyz BBQ
Reserve Champion: Wicked Que

Overall:
1. 3 Eyz BBQ – 682.8568
2. Wicked Que – 671.9998
3. Newman Boys – 669.1430
4. Sho Gud Barbeque – 666.8568
5. Parrothead Smokers – 663.4284
6. Unknown BBQ – 663.4282
7. Fast Eddys BBQ – 662.8566
8. BubbaChucks BBQ – 658.2850
9. World Smoking Que – 657.1428
10. Hot Wachula’s – 657.1426
11. Chatham Artillery BBQ – 657.1424
12. Rub Won Out – 656.5714
13. Uncle Kennys BBQ – 656.5712
14. The Smokehouse Bandits!! – 655.9992
15. Wooley Bulley BBQ Mafia – 654.2852
16. Git-R-Smoked BBQ – 653.7140
17. Bubba Grills – 653.1422
18. Whiskey Bent BBQ – 650.2854
19. Sweet Smoke Q – 650.2854
20. Everglades Seasoning BBQ – 649.7136
21. Kick Yo’ Butt BBQ – 646.2854
22. Swamp Boys – 645.7144
23. Fatt Ashes BBQ – 645.7138
24. Firehouse BBQ – 645.1430
25. Lang BBQ Smokers – 643.4284
26. HAWG Nation BBQ – 642.2854
27. J-Mack Cookers – 642.2846
28. All Fired Up Kicking Ash – 641.7144
29. Swamp Water Boys – 641.7140
30. Accutech BBQ – 641.7138
31. Chx Swine & Bovine BBQ – 641.7136
32. Two Crackers Cooking – 638.8574
33. United Pork Smokers – 638.8570
34. Hughes Q Crew – 638.2858
35. The BBQ Shack – 637.1434
36. Big Tymers BBQ – 636.5708
37. Hogs Gone Wild BBQ – 634.8568
38. Big and Twig BBQ – 634.8566
39. Chubbys BBQ – 632.5718
40. Shanty Town BBQ – 632.5712
41. Smoke on the Lakes – 631.4284
42. The Real Smokinbutts – 630.2856
43. Justice Smokers – 629.7140
44. Good Buddies BBQ – 627.9996
45. Ottos Ole Forty-Four Bar – 623.9998
46. Smokin’ J’s Florida – 623.4284
47. Tarheel Cookers – 623.4278
48. Bull Rush BBQ – 622.2854
49. Great Lakes BBQ & Feed C – 621.1422
50. Swinos – 619.4282
51. Kathleen Roadkill – 617.1428
52. Smokin Blue Q – 616.5708
53. Fat Chance – 613.7134
54. ETs BBQ – 611.4282
55. Florida Skin and Bones – 609.1422
56. Hoggy Bottom Boys – 606.8574
57. Lazy J BBQ – 603.4282
58. Big Johns Texas BBQ – 602.8560
59. Back Country BBQ – 600.5714
60. JazzEBlues BBQ – 600.5710
61. The Swhinery – 599.9998
62. Smokin Strong – 598.8570
63. Butts on the Barbie – 586.2852
64. H-Town Family Que – 583.4278
65. Saddle Up BBQ – 578.8566
66. Piginorpigout Cooking Te – 574.8560
67. Mean Green Cooking Machi – 563.4290
68. On Q BBQ – 546.8564
69. RandyRuckers Smokin Bone – 509.7136
70. All Racked Up BBQ – 447.9996

Chicken:
1. World Smoking Que – 178.8572
2. Rub Won Out – 171.4286
3. Parrothead Smokers – 171.4286
4. United Pork Smokers – 171.4286
5. HAWG Nation BBQ – 170.8570
6. 3 Eyz BBQ – 169.7142
7. Newman Boys – 169.1432
8. Chatham Artillery BBQ – 168.5714
9. ETs BBQ – 168.0000
10. Hughes Q Crew – 167.4286
11. Wicked Que – 167.4284
12. Firehouse BBQ – 166.8572
13. Fast Eddys BBQ – 166.8570
14. Two Crackers Cooking – 166.2858
15. Hot Wachula’s – 166.2856
16. Great Lakes BBQ & Feed C – 166.2854
17. J-Mack Cookers – 166.2854
18. Hogs Gone Wild BBQ – 165.7142
19. The Real Smokinbutts – 165.7142
20. Sweet Smoke Q – 165.7142
21. Chx Swine & Bovine BBQ – 165.7140
22. Uncle Kennys BBQ – 165.1430
23. The BBQ Shack – 165.1428
24. Swamp Water Boys – 164.5712
25. Swamp Boys – 163.9998
26. Big Tymers BBQ – 163.9998
27. Unknown BBQ – 163.4284
28. Kathleen Roadkill – 163.4284
29. Kick Yo’ Butt BBQ – 162.8570
30. Bull Rush BBQ – 162.8570
31. Git-R-Smoked BBQ – 162.8570
32. Fatt Ashes BBQ – 162.2856
33. Saddle Up BBQ – 161.7142
34. Shanty Town BBQ – 161.1430
35. Lang BBQ Smokers – 161.1428
36. Accutech BBQ – 161.1426
37. BubbaChucks BBQ – 161.1426
38. Tarheel Cookers – 160.5714
39. Butts on the Barbie – 160.5712
40. Smoke on the Lakes – 160.5712
41. All Fired Up Kicking Ash – 160.0000
42. Swinos – 159.9998
43. Ottos Ole Forty-Four Bar – 158.8570
44. Whiskey Bent BBQ – 158.2856
45. Everglades Seasoning BBQ – 158.2854
46. Big and Twig BBQ – 158.2854
47. The Swhinery – 157.7146
48. Wooley Bulley BBQ Mafia – 156.5712
49. Smokin Blue Q – 155.9996
50. Lazy J BBQ – 155.4284
51. The Smokehouse Bandits!! – 155.4282
52. Florida Skin and Bones – 155.4282
53. Chubbys BBQ – 154.8572
54. Smokin Strong – 154.8570
55. On Q BBQ – 153.7142
56. Bubba Grills – 153.7142
57. Fat Chance – 153.7140
58. Sho Gud Barbeque – 153.7140
59. JazzEBlues BBQ – 152.0000
60. Justice Smokers – 151.4286
61. Big Johns Texas BBQ – 149.7140
62. H-Town Family Que – 149.7140
63. Good Buddies BBQ – 148.0000
64. Smokin’ J’s Florida – 147.9998
65. Back Country BBQ – 147.4284
66. Mean Green Cooking Machi – 145.7140
67. RandyRuckers Smokin Bone – 143.4282
68. Hoggy Bottom Boys – 140.0000
69. Piginorpigout Cooking Te – 127.9998

Ribs:
1. Everglades Seasoning BBQ – 177.1428
2. Wicked Que – 174.2858
3. Sho Gud Barbeque – 172.0000
4. 3 Eyz BBQ – 170.8572
5. Newman Boys – 170.2858
6. World Smoking Que – 168.0002
7. United Pork Smokers – 167.9998
8. Uncle Kennys BBQ – 167.4286
9. The Smokehouse Bandits!! – 167.4284
10. Chatham Artillery BBQ – 167.4284
11. Parrothead Smokers – 166.8572
12. Fast Eddys BBQ – 166.2858
13. BubbaChucks BBQ – 166.2856
14. Unknown BBQ – 164.5712
15. Accutech BBQ – 164.0000
16. Chx Swine & Bovine BBQ – 163.4286
17. Wooley Bulley BBQ Mafia – 163.4286
18. Chubbys BBQ – 162.8574
19. Big Tymers BBQ – 162.8572
20. Whiskey Bent BBQ – 162.2856
21. Bubba Grills – 162.2854
22. Hot Wachula’s – 161.7140
23. Hughes Q Crew – 161.1430
24. Ottos Ole Forty-Four Bar – 160.5716
25. Swamp Boys – 160.5716
26. Rub Won Out – 160.0000
27. Kick Yo’ Butt BBQ – 159.9998
28. All Fired Up Kicking Ash – 159.4288
29. Great Lakes BBQ & Feed C – 159.4286
30. Git-R-Smoked BBQ – 159.4284
31. Hogs Gone Wild BBQ – 158.8570
32. Swamp Water Boys – 158.2860
33. The BBQ Shack – 158.2858
34. Lang BBQ Smokers – 158.2858
35. The Real Smokinbutts – 158.2858
36. Good Buddies BBQ – 156.5714
37. H-Town Family Que – 156.5712
38. Firehouse BBQ – 156.0000
39. Big and Twig BBQ – 156.0000
40. Hoggy Bottom Boys – 156.0000
41. Big Johns Texas BBQ – 155.9996
42. Smoke on the Lakes – 154.8574
43. Lazy J BBQ – 154.8570
44. Kathleen Roadkill – 154.8570
45. Fat Chance – 154.8568
46. HAWG Nation BBQ – 154.2858
47. Sweet Smoke Q – 154.2856
48. The Swhinery – 153.1428
49. JazzEBlues BBQ – 152.0000
50. Two Crackers Cooking – 152.0000
51. J-Mack Cookers – 151.9998
52. ETs BBQ – 151.9998
53. Smokin Strong – 151.4286
54. Justice Smokers – 151.4284
55. Fatt Ashes BBQ – 150.8570
56. Back Country BBQ – 150.2858
57. Swinos – 150.2858
58. Butts on the Barbie – 150.2856
59. Mean Green Cooking Machi – 148.5716
60. Bull Rush BBQ – 148.5714
61. Tarheel Cookers – 148.5712
62. Smokin Blue Q – 147.4286
63. Smokin’ J’s Florida – 147.4284
64. Piginorpigout Cooking Te – 147.4282
65. All Racked Up BBQ – 143.4286
66. Florida Skin and Bones – 142.8572
67. Shanty Town BBQ – 142.2856
68. Saddle Up BBQ – 137.7142
69. RandyRuckers Smokin Bone – 120.0000
70. On Q BBQ – 116.5710

Pork:
1. Fatt Ashes BBQ – 175.4286
2. BubbaChucks BBQ – 173.7142
3. 3 Eyz BBQ – 173.1428
4. Newman Boys – 172.5714
5. Unknown BBQ – 172.0000
6. Git-R-Smoked BBQ – 170.8570
7. Sho Gud Barbeque – 170.2856
8. Kick Yo’ Butt BBQ – 169.7144
9. Bubba Grills – 169.7142
10. Whiskey Bent BBQ – 169.1428
11. Parrothead Smokers – 167.9998
12. Swamp Water Boys – 167.9998
13. Sweet Smoke Q – 166.8570
14. J-Mack Cookers – 165.7144
15. Bull Rush BBQ – 164.5714
16. Rub Won Out – 164.5712
17. Smokin’ J’s Florida – 164.0002
18. Hot Wachula’s – 163.4286
19. Firehouse BBQ – 163.4286
20. Big Tymers BBQ – 163.4284
21. Wicked Que – 162.8572
22. Florida Skin and Bones – 162.8572
23. Swinos – 162.8570
24. The Smokehouse Bandits!! – 162.8570
25. Lang BBQ Smokers – 161.7140
26. The BBQ Shack – 161.1430
27. Chatham Artillery BBQ – 161.1426
28. Chubbys BBQ – 160.5714
29. Big and Twig BBQ – 160.5712
30. Wooley Bulley BBQ Mafia – 159.9996
31. Smoke on the Lakes – 159.4284
32. HAWG Nation BBQ – 159.4284
33. Two Crackers Cooking – 158.8572
34. All Fired Up Kicking Ash – 158.2856
35. Great Lakes BBQ & Feed C – 158.2856
36. Shanty Town BBQ – 158.2856
37. Hogs Gone Wild BBQ – 157.1428
38. JazzEBlues BBQ – 156.5712
39. Uncle Kennys BBQ – 156.5712
40. ETs BBQ – 156.5712
41. Fast Eddys BBQ – 156.5712
42. Justice Smokers – 156.0000
43. Everglades Seasoning BBQ – 156.0000
44. Good Buddies BBQ – 155.9996
45. United Pork Smokers – 155.4286
46. All Racked Up BBQ – 155.4284
47. Tarheel Cookers – 155.4282
48. Swamp Boys – 154.2858
49. Smokin Strong – 153.7142
50. Hughes Q Crew – 153.1428
51. Accutech BBQ – 152.5712
52. World Smoking Que – 151.4284
53. The Swhinery – 151.4282
54. Piginorpigout Cooking Te – 151.4282
55. Hoggy Bottom Boys – 150.8572
56. Lazy J BBQ – 150.8570
57. The Real Smokinbutts – 150.8570
58. Smokin Blue Q – 150.2856
59. Back Country BBQ – 150.2856
60. Kathleen Roadkill – 149.7144
61. Fat Chance – 149.1428
62. RandyRuckers Smokin Bone – 149.1428
63. H-Town Family Que – 144.5714
64. Ottos Ole Forty-Four Bar – 143.4284
65. Chx Swine & Bovine BBQ – 143.4280
66. Big Johns Texas BBQ – 142.2854
67. Saddle Up BBQ – 141.1426
68. On Q BBQ – 139.4284
69. Mean Green Cooking Machi – 134.8572
70. Butts on the Barbie – 131.4286

Brisket:
1. Wooley Bulley BBQ Mafia – 174.2858
2. Fast Eddys BBQ – 173.1426
3. Sho Gud Barbeque – 170.8572
4. Justice Smokers – 170.8570
5. Shanty Town BBQ – 170.8570
6. The Smokehouse Bandits!! – 170.2856
7. Chx Swine & Bovine BBQ – 169.1430
8. 3 Eyz BBQ – 169.1426
9. Good Buddies BBQ – 167.4286
10. Uncle Kennys BBQ – 167.4284
11. Wicked Que – 167.4284
12. Bubba Grills – 167.4284
13. Swamp Boys – 166.8572
14. Hot Wachula’s – 165.7144
15. Smokin’ J’s Florida – 164.0000
16. All Fired Up Kicking Ash – 164.0000
17. Accutech BBQ – 164.0000
18. Sweet Smoke Q – 163.4286
19. Unknown BBQ – 163.4286
20. Smokin Blue Q – 162.8570
21. Lang BBQ Smokers – 162.2858
22. Two Crackers Cooking – 161.7144
23. Ottos Ole Forty-Four Bar – 161.1428
24. Rub Won Out – 160.5716
25. Git-R-Smoked BBQ – 160.5716
26. Whiskey Bent BBQ – 160.5714
27. Hoggy Bottom Boys – 160.0002
28. Big and Twig BBQ – 160.0000
29. Chatham Artillery BBQ – 160.0000
30. Firehouse BBQ – 158.8572
31. Tarheel Cookers – 158.8570
32. World Smoking Que – 158.8570
33. Everglades Seasoning BBQ – 158.2854
34. J-Mack Cookers – 158.2850
35. HAWG Nation BBQ – 157.7142
36. Parrothead Smokers – 157.1428
37. Fatt Ashes BBQ – 157.1426
38. BubbaChucks BBQ – 157.1426
39. Newman Boys – 157.1426
40. Smoke on the Lakes – 156.5714
41. Hughes Q Crew – 156.5714
42. Fat Chance – 155.9998
43. The Real Smokinbutts – 155.4286
44. Big Johns Texas BBQ – 154.8570
45. Chubbys BBQ – 154.2858
46. Kick Yo’ Butt BBQ – 153.7142
47. Hogs Gone Wild BBQ – 153.1428
48. The BBQ Shack – 152.5718
49. Back Country BBQ – 152.5716
50. Swamp Water Boys – 150.8570
51. Kathleen Roadkill – 149.1430
52. All Racked Up BBQ – 149.1426
53. Piginorpigout Cooking Te – 147.9998
54. Florida Skin and Bones – 147.9996
55. Bull Rush BBQ – 146.2856
56. Swinos – 146.2856
57. Big Tymers BBQ – 146.2854
58. United Pork Smokers – 144.0000
59. Butts on the Barbie – 143.9998
60. Lazy J BBQ – 142.2858
61. JazzEBlues BBQ – 139.9998
62. Smokin Strong – 138.8572
63. Saddle Up BBQ – 138.2856
64. The Swhinery – 137.7142
65. On Q BBQ – 137.1428
66. Great Lakes BBQ & Feed C – 137.1426
67. ETs BBQ – 134.8572
68. Mean Green Cooking Machi – 134.2862
69. H-Town Family Que – 132.5712
70. RandyRuckers Smokin Bone – 97.1426

Overall, we had some great BBQ, and a great experience, this is a side of an event that most cook teams do not get to see. It was a fun friendly atmosphere, and these folks know BBQ. I was very impressed by how sincere the judges were on, giving each entry the respect and proper judging, it deserved. Many times we were reminded to, keep in mind, the efforts put into each entry by the cook teams, and to please judge accordingly.

I feel, and I also heard this thought echoed by other folks yesterday, that every cook team should make a effort to judges at a competition, we learned a lot yesterday from the other judges, and by getting to see what other teams are turning in.  There are very few ways out there to get to pick the judges brains, and sample other entries, to see what styles of BBQ are the judges preferences. A cook team judging, is a no brainier, everyone should try to do it. 

“The Shadow” “Big Papa” Dana Hillis standing next to me while I’m taking this photo.

Something new and exciting going on at FBA events this year is, “Battle at Barbecue Junction”. This cook-off, with-in a cook-off is the brain child of Dana & Janet Hillis of Big Papa’s Country Kitchen. What a cool idea this is!!! Cook teams, that are competing at the BBQ competition, sign up to go head to head in a “Chopped” (a popular Food Network TV show) style competition. Two teams are given secret ingredients, that they must use in the meals they prepare for guest judges. The meals must include, an appetizer , an entree and a dessert. They will have four cook teams compete on Friday, then the winning teams from Friday, go head-to-head on Saturday, just after the final turn-in for the BBQ competition. That is a challenge!!! Teams are competing for prize money and trophies. Also, one of the most important things to BBQ cook teams, BRAGGING RIGHTS!!!

The boys from Unknown BBQ, throwing it down at the Battle at Barbecue Junction!!!

Now, I did not get to stay till the finish of this exciting competition, so I will not report on the out come, but I can tell you this event was creating a lot of attention. Folks were stopping and were really enjoying the opportunity to watch these teams prepare and cook their dishes.  It really seemed to bring the crowd closer to the cook teams, and almost be able to be involved in what was happening. Many folks were very interested in what types of spices the teams were using, and especially interested in the cookers that were provided for the teams. The teams were using Big Green Egg cookers and Fast Eddy Pellet cookers, both great cookers, and the crowds were extremely interested in learning more about each cooker. For you to learn more about these cookers, please visit; biggreenegg.com or www.cookshack.com/

Now if you think these teams are just cooking up some fancy BBQ and throwing it on the plates for the judges, you would be sadly mistaken. I heard about some of the creations these cooks were coming up with, and WOW, I was very impressed. From Crab Cakes to Cherry Cheese Cakes, and Lobster Bisque, to Surf and Turf, these folks were putting out world class cuisine!!!

Our good friend, Darryl Mast, from BBQ Super Stars was there, taking video and doing a full report on this great event. Please watch for video and full report on this event at; www.bbqsuperstars.com

Now, on to the results from Cowboys Pig Out event;

GC goes to Forrest Gilmore from Forrest’s Fine Foods. This is always a good event for Forrest, having won Grand Champion here two out of the last three years. Congratulations Forrest!!!!

Of course, it just wouldn’t feel right talking about results from a FBA event without mentioning Rob “Rub” Bagby, from Swamp Boys BBQ Team. Team Rob earned the RGC at this event. Rob, for me, has become an anomaly, he definitely deviates from what is standard. He has been on, what seems to be, and unstoppable train heading straight to victory lane. We here at Let’s Talk Hog!!!, are pulling for Rob to make it “Back to the Jack” this year, good luck Rob, and Congratulations on this weeks performance.

A BIG congratulations to all that walked at this event, it was a packed field, and based on the turn-ins I got to sample, every walk was earned!!!

My team, Hogs Gone Wild BBQ will be hitting the BBQ trail again in a couple of weeks (1/25 & 1/26) at the KCBS event here in Lakeland, FL. If you are in the area, please swing in and see us at, Pig Fest.

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!!!