Posts Tagged ‘Bub-Ba-Q’

BBQ & Cooking Classes – Great gifts for all!

I love taking BBQ and cooking classes. Its terrific to learn a new technique, recipe or method. I enjoy teaching them as well. In the spring I’ll be announcing our first ever full competition class. If you would like to be notified when the class is shoot me an email.  Until then check out some of these terrific classes that are upcoming and ongoing. A terrific gift to give or if you have been really good this year maybe Santa will send you to one!

Earlier this week I attended my first class at the Healthy Butcher on whole hog butchering. It was a really informative class that I enjoyed thoroughly. They hold classes throughout the year in Toronto. Check out their website or more details. Please note their classes sell out uber fast so don’t delay in signing up.

Prices for class range from $55.00 to $125.00

The Culinary Adventure Company holds classes and adventures throughout the year in Toronto and the GTA. Lots of fun from foraging for mushrooms to making a beautiful Paella. Check out their new classes for 2012 in January.  There is sure to be something for everyone!  Also if you purchase a gift certificate before January 6 10% will be donated to Second Harvest.

 

Prices for their classes range from $50 & up

Kelly Wertz from 4 Legs Up BBQ and Catering company is a multi Grand Champion and Jack Daniels winner. HE teaches throughout the year at various locations.

World Champion – 4 Legs Up BBQ
Presents:
The Art and Science of Competition BBQ
A BBQ Competition Class

Class Schedule

Lake Havasu, AZ January 26th & 27th 2012

Marshalltown IA, March 22nd & 23rd 2012

Great Bend, KS, February 17th and 18th

Arvada, CO. March 2nd & 3rd 2012
Prices for the class are $500.00 per person.

 

Lotta Bull BBQ

Pitmaster Mike Davis

From their website:

Tired of gambling away your entry fees? Ready to make that money count? If so, than we invite you to register for the upcoming Lotta Bull “U” Competition Cooking Class. Let 4-time American Royal Grand Champion, 6-time World Champion, Mike Davis, show you his expertise, and how we’ve accomplished so much on the BBQ Circuit.

We are holding this event at the WinStar World Casino in Thackerville, OK Exit 1 on I-35. We are only 70 miles from DFW Airport or Love Field in Dallas. We encourage you to bring your RV or trailer and stay overnight at the WinStar RV Park. If you are new to WinStar, you can get a Player’s Club card at check-in and receive the first night free. If you want to stay over Saturday night it is only $20. There are several hotels within 10 miles of the casino. Check out the links below for more info:
WinStar World Casino RV Park
www.winstar.rvpark@chickasaw.net
WinStar World Casino Hotel
www.winstarworldcasino.com
580-276-8900

Winstar World Casino February 17 – 18, 2012

Cost for the class is $600.00 per person Spouses attend for free plus there is $50.00 discount if you register before midnight December 31.


Swamp Boys BBQ with pitmaster Rub Bagby

February 10 & 11 Winter Haven Florida

Link to their Blog:

Price for the class is $500.00 per person

Buffalo’s BBQ 

February 10-11, 2012 Sperry, OK

Instructed by: Donny and Cindy Teel

Each person attending will have to sign a wavier on Friday before the class begins

Download the Registration Form

Have you ever wanted to try your hand at BBQ Cooking Contests, but didn’t know where or how to start? Then this is the place for you. This is the opportunity for you to learn what it takes to compete in big time Contest Cooking.

Key Benefits

  • Learn from Active Competitors
  • Small class sizes
  • Learn from a Multiple time Grand Champion

Cost: $500 a person/$150 if you bring spouse

Bub-Ba-Q

 

William “Bubba” Latimer Pitmaster

Bub-Ba-Q cook class February 11 & 12 2012 held at Stump’s Smokers

This class will cover all aspects of competition cooking as done by Bub-Ba-Q. It will cover meat selection, meat prep, flavor profiles, some recipes and various techniques used. Bub-Ba-Q will provide enough product for teaching purposes and some extra for hands on learning, product will not be supplied to every student. You may choose to bring your own cooker and food to cook as you learn. The class involves the use of fire, cooking fuels and other possible dangerous items and it is your responsibility to act in a responsible and safe manner.

 

Details of the class on their website. 

Cost of class: $550.00 per person

Butcher BBQ

 

David Bouska Pitmaster

Their January class has already sold out but there are sure to be more opportunities in 2012. Make sure you sign up for the next one!

Beginner cooks and those already in the Professional Ranks, are you in need of that last bit of knowledge to take you to the elite cooker status? If so, this will be the class to take.

Butcher BBQ has received over 100 top 10 calls, with 68 being top 5 and 24 being 1st place – all during the 2011 Team of the Year race.

You will want to be in Chandler, Oklahoma on January 20-21, 2012 for a class that will consist of a complete competition cook hosted by Butcher BBQ. We will start Friday at 1pm and go over purchasing, trimming, and prepping competition meats. Supper will be provided Friday evening and the class will start back up Saturday morning with everything that happens on turn in day. We will go thru as close to turn in times as possible, answering all questions as we go. All cooking will be done on a FEC100 and a pellet grill.

Cost for the class is $500. Spouses may attend for an additional $250. Teammates and other relatives not eligible for the spouse rate. Seating is limited to allow for complete class participation and is on a first come, first serve basis.


Buster Rhinos Southern BBQ

Darryl Koster Pitmaster

Buster Rhino’s Southern BBQ Ribs Class

 

Take our BBQ Ribs Class and learn how to cook Southern Style ribs at home. During this 4-5 hour course you will prepare and cook ribs on our Southern Pride Smoker and be able to bring them home for dinner. You will have open access to our knowledge and many of our secrets to making ribs in the Southern BBQ Tradition of “Low and Slow” cooking. Participants will learn:

  • How to pick the right ribs
  • Use of rubs, sauces and spices
  • How to prepare ribs for your BBQ, smoker or oven
  • Preparing your BBQ for the cooking process
  • Understanding the process of what happens during cooking
  • Tips, tricks and techniques used by BBQ professionals

WHAT IS INCLUDED?

  • 2 racks of raw ribs and materials to prepare •
  • A booklet highlighting everything you learned in class plus more! •

(Additional racks of ribs available at market rates)

COST: $85.00 per person

Sign up at Buster Rhino’s Whitby location only. Payment must be received to confirm your spot (cash, debit, credit card). Refunds are available 14 days prior to start of course.

This class is limited to 16 spots and fills very quickly (we consider full 12 if at all possible).

Prairie Smoke & Spice 

Rob Reinhart Pitmaster

The details: 
Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbeque.We will be cooking throughout the class and we will have our award winning food for you to try.  We will cover:

•  Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.
•  BBQ rubs, mops, sauces, glazes, etc.
•  Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
•  “Low ‘n Slow” in theory
•  Equipment – all types smokers and grills for cooking real BBQ, most present in class.
•  Basics of Competition – requirements, entry guidelines, judging, etc.

Class Dates:
Saskatoon:
April 29, 2012          10 AM to 3 PM        Location to be determined

Regina:
May 5 or 6,  2012     10 AM to 3 PM        Location to be determined


Cost: $100.00 – Includes rub, food, etc. Rob R

Slap Yo’ Daddy BBQ

Harry Soo Pitmaster

 

Learn hands-on cooking 9 items side-by-side with Harry on gas grills, gas smokers, Weber Kettles, and Weber WSM (R2D2 or Bullet) smokers

Find out about the secrets of competition BBQ to apply in your backyard cooking (temperatures, meat placement, foiling, mopping, sprays, schemers, glazes, sauces, etc.)

Hear Harry’s philosophy on smoke, woods, low-n-slow, and spices

Sat, Mar 17, 2012
Sat, Feb 18, 2012

Cost per person is $349.00

 Harry Soo

Pellet Envy

 

Rod Gray pitmaster
March 2nd & 3rd, 2012
at the
VFW Post #846
8804 Grant Street, Overland Park, Kansas 66212

Rod and Sheri Gray of Pellet Envy have created a one of a kind competition cooking
instructional event.  The 2009 KCBS Team of the Year Champions and 2010 KCBS
TOY Runner-Up, and one of the most successful team in competition barbecue, we will
share every detail of their competitive cooking style, including the complete and exact
recipes used in competition every weekend.
 Concentration on the four main KCBS categories – Chicken, Ribs, Pork &
Brisket
 Complete contest simulated on our Jambo traditional offset pit
 Every detail of our award winning cooking program discussed in depth
 Meat quality, selection, and detailed information on brisket aging will be
addressed
 Revealing techniques to allow the cook to achieve consistent, repeatable results
 Providing proven presentations to achieve the best possible scores
 Taste all four competition categories prepped and cooked in this class

 

Cost per person is $500.00

Rod Gray

Jacks Old South
Myron Mixon Pitmaster

March 23rd to 25th, 2012 – NOW OPEN
Jack’s Old South Cooking School will be held at my home in Unadilla, Georgia.
There will be a meet and greet dinner on Friday March 23rd at night, and the class starts at 9:00am on Saturday, March 24th with Whole Hog. We’ll then move on to Ribs, Chicken, Brisket, and Pork.
The class will end on Sunday, March 25th at 3:00pm. The school will be run as close as possible to a contest format. So, come over to my house and let’s cook a little Q! See you there!

Cost per person for the cooking school $750.00

BBQ Memories Class

January 13th – 15th, 2012
In a time less complicated, when men barbecued out of necessity more than out of desire, BBQing was a way of life. It wasn’t done because of competitions or to be the next food trend, it was done to be able to feed families, large ones, cheaply. The cheapest meat on a farm was pork. This class will cover what my Dad, Jack Mixon, first taught me about BBQ, and that was open pit cooking. I have constructed an identical replica of my family’s original masonry pits and fire barrel. I’ll cover selection of woods and starting of fires with lightered knots in the traditional manner. You’ll go with me to my meat purveyor, Elmer Yoder, Yoder’s Butcher Block, to select our whole hog, shoulders and ribs. Not only will we be doing open pit cooking , but we will also be preparing traditional South Georgia side dishes from start to finish, including Brunswick stew, cole slaw, potato salad, and homemade desserts.
We’ll load the fire barrel and shovel coals all night, listening to grease sizzle on the embers, as it fills the air with aromas from days gone by. When the cooking is finished and the sides prepared, dinner on the grounds will begin. Fellowship, knowledge, and good food will have been shared.
Because this will be a more intimate setting than my other classes, I’m only taking 15 guests. This is not a competition class. You’ll be learning a method of cooking that’s is almost forgotten. If you love nostalgia and home cooking, join me January 13th – 15th, 2012.

Cost per person for the Memories class $1500.00

Myron Mixon

Chris Hart

Chris Hart 2012 Competition Cooking Class

Chris Hart Pitmaster

I’ll be teaching the competition bbq program that won the 2009 Jack Daniels World Championship, 4 time NEBS team of the year, and over 30 KCBS Grand Championships.

The same program I taught in two classes last season which resulted in many students moving on to win multiple Grand Championships.

References available.

The class will be held in Hopkinton, Mass at an indoor facility on:

Saturday Feb 18, 2012 5-10pm
Sunday Feb 19, 2012 7am-2pm

We’ll follow the same timeline as a KCBS competition. I give up 100% exactly what I do in competition and cover many general tips and philosophies that will help you win contests.

If you would like to enroll in the class please contact Jamie Hart: jamie@jamhart.com

Price per person is 425.00

 

Tarheel SMokers
Roy and Gay Murray Pitmasters

January 13th & 14 2012

We will take 20 paid entries only for this class and the entry fee is $750 and includes your spouse if they would like to come. If you are interested please let us know by emailing us at tarheelfireplace@embarqmail.com and we will send you more info and an application

Cost is $750.00

Plowboys BBQ
Todd Johns Pitmaster

Todd will be teaching his competition class at the NBBQA conference in San Diego CA February 25 2012. Information and details can be found under their conference registration.

Cost per person is $400.00

Todd will be teaching his competition class at Freds Tasty Licks BBQ Supply March 10,11, 2012

PLOWBOYS BBQ COMPETITION STYLE
2-DAY COOKING CLASS  - MARCH 10TH AND 11TH 2012

Brought to you by Fred’s Music & Tasty Licks BBQ Supply in Shillington, Pa.

Join the 2009 American Royal Invitational Champion for an event that is sure to change the way you cook. All aspects of competition cooking will be covered including chicken, pork ribs, pork shoulder, and brisket. Various smokers will be used in the class including Big Green Eggs and pellet pits.  Pitmaster Todd Johns will walk through setup, cook temps, timing, rack position, cleaning and maintenance for all cookers used in the class. Competition meat choice, prep, and presentation will be covered in detail. The class is geared for competition cooks, home cooks and caterers. There is something for everyone.Since established in 2001, Todd’s team, Pork Pullin’ Plowboys, has earned nearly 350 BBQ awards including 17 grand championships, 13 reserve grand championships, 10 reserve championships, dozens of first place category finishes, Chest to Chest National Brisket championship, Butt to Butt National Pork Championship, Show Me State championship, and the Big Green Egg Scramble championship.  Cooks on the 2011 American Royal Open Grand Championship and Reserve Grand Championship teams attended Todd’s classes in prior to the 2011 season.  Multiple Grand Championships, Reserve Grand Championships, 180’s  (perfect scores), and other top finishes have been earned by teams after taking Todd’s classes.  Three 180’s were earned in 2011 for brisket alone using several techniques and ingredients learned from the class.

Cost per person is $450.00

Todd Johns

 

Smokin’ Triggers
Johnny Trig Pitmaster

January 3 & 4  full competition class- seating is limited to 20ppl. Call 1-877-828-0727 for more details. Presented by Big Poppas Smokers.

Cost per person is $600.00

Summertime salads- an easy way to feed the family and beat the heat.

Its hot. Its humid and there is no way in HE double hockey sticks I am cooking indoors.

I cook on the grill constantly when the weather is hot. We eat a lot of super salads. Basically pick a protein whether it be poultry, seafood or beef and build a salad around it. The choices are endless and our kids love them. Lots of seasonal choices can add a lot of interest to a salad!

This week we enjoyed a BIG chicken salad. Enough to feed 8 ppl with enough for leftovers to take to work the next day.  I used a rub I have been enjoying lately Bub-ba-Q all purpose rub.

 

Ingredients

  • 6 boneless skinless chicken breasts
  • 3 bunched romaine washed  chopped
  • 1 can black beans rinsed and drained
  • 1/2  small red onion thinly sliced
  • 2 cups frozen corn thawed
  • 3 scallions finely chopped
  • 1 cup shredded old cheddar
  • 3 tomatoes chopped
  • 2 green peppers chopped
  • 2 cups torn baguette or croutons
  • 1/2 cup BBQ Rub
Dressing:
* Pulse all dressing ingredients in a small food processor until smooth and creamy
  • 5 roasted red peppers
  • 1/3 cup apple cider vinegar
  • 1 cup olive oil
  • 2 tablespoons minced garlic
  • 1 tsp ground mustard
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground chipotle
  • 1/2 tsp salt
  • 1/2 tsp pepper
Sprinkle rub on chicken breasts. Grill breasts on medium high heat until the internal temperature is 165F.  Set aside lightly tented to rest. Layer a large platter with the lettuce, beans, cheese, tomatoes, corn, onion, scallions, croutons and green pepper.  Slice the chicken breasts and add to the top. Drizzle with dressing and serve.. …….  Super simple and an easy fix to beat the heat !

 

Ultimate BBQ Showdown on CBS

Saturday May 28, 2011- 2pm CBS

Once again executive producer John Markus is putting BBQ on TV. This time however its the major network CBS!  This will potentially be the largest audience ever to watch a BBQ competition. John seems to be doing all he can to bring BBQ to the forefront of folks minds on TV. Hate it, love it, like it, or tolerate it JM has done more for putting BBQ on TV than any other person.  It surely hasn’t been easy.

Arm chair critics en masse made many seriously derogatory remarks about past formats, the venues, the type of BBQ being made and heck even the people participating.  He has seriously taken many lashings from the vocal competitive BBQ community. Despite having almost a million people tune in each episode from past seasons of BBQ Pitmasters he still seems to be fighting to get BBQ on tv. The good thing for all of us – he hasn’t given up. I have a feeling this may be his best work yet. Real BBQ in real situations in real time with judges who have credentials that can’t be beat.

I can’t wait to watch it.

 

At the invitation of   Huck’s Hut We did an interview for a podcast with John Markus to talk about the show. The link to the show and the entire interview  is: http://www.huckshut.com/2011/05/26/in-the-hut-special-edition-episode-4/ Also folks can subscribe to receive the podcasts via itunes here:

http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=330778085&uo=6

Some of the highlights of the interview:

What sets this show apart from the previous shows (BBQ Pitmasters seasons 1&2 etc) that you have done prior?

JM: This show is the 5th incarnation. It is the culmination of the shows from the past presented in the way that I wanted. It is set apart by the judging as well:

The Judging – its  really distinct from everything else- Mike Lake .. well  Mike is sorta like the Eiffel tower of judging he is a landmark guy full of integrity, Chris Lilly is now becoming the Lance Armstrong of winning – with his win of the MIM and Dr. BBQ – integrity &   authentic judging.

Is CBS less over your shoulder than TLC?

JM: CBS in partnership with TBS was totally hands off. This is the kind of freedom I got from Cosby show. I had freedom to set up. They did not get up on set. Kingsford Marketing department was really a delight. We only had budgetary constraints.

Why are you so beloved of Myron?

I have admiration of Myron as a personality. I called him up and after I saw the first cut of the show. You know Myron – you are not an angel. You came off as a bad guy and Myron said “good”. Thats is a guy that is ok alienating some people and he is a character I have a lot of affection for. I reserve a special place for him and he is old school. He has a tremendous amount of integrity and how he conducts his business and cook.

What projects are you currently working on ?

JM:  I am working on a script for a sitcom : 3 generations of a BBQ family in Alabama I pitch in a couple of weeks I’d like to call it :  Love Death & BBQ

 

From Clint Cantwell Smoke in Da Eye :

Memorial Day weekend is going to get a whole lot hotter as CBS unveils The Ultimate BBQ Showdown. Airing at 2pm ET on Saturday, May 28th, this one hour special pits four seasoned outdoor cooks against one another in a live competition barbecue setting. Joining the battle for bragging rights, the Kingsford Cup and a whole lot of cash are the “winning-est man in BBQ,” Myron Mixon; the professor himself, Tuffy Stone; Neil “My friends call me Bigmista” Strawder; and the guy who put Bubba in Bub-Ba-Q, Bubba Latimer. Who’ll rise above the smoke and flames? You’ll have to tune in to see!

* Make sure to check out Clints You Tube account for the video trailer for the Ultimate BBQ Showdown!

 

The Judges:

Chris Lilly (Big Bob Gibsons) , Ray Lampe (Dr. BBQ) , and Mike Lake (Past president KCBS) all are seasoned bbq Veterans and they all know what it takes to compete.   Without question these are serious BBQ judges. They know their stuff inside and out. There is no question of credentials here.

The Cooks:

 

 

William ” Bubba ” Latimer & Shannon Latimer

Bub-Ba-Q

I asked Bubba for a few of his thoughts on the show:

What was your experience like on the Ultimate BBQ Showdown?

WBL: It was absolutely incredible. The format of the show was just – I think it was what a lot of people are looking for in a BBQ show. Its a no bullshit set up. We have a timer we have meats to cook and that’s it.

How was your experience?

WBL: If they called me today I would go in a heartbeat- if they called me to drive to Kansas tonight I would. The food network thing was more profiling the BBQ and all that but this was taken to a complete other level. I wouldn’t even think twice about it. It was just too cool. One of the things I liked is that it was just the 4 of us. Four well seasoned cooks and at any given point at time anyone could have won the show. I think everyone turned in great food. We were able to do it and have a good time with it. There was some smack talk. Some of the intriguing things was that it was made like it  was as instructional as possible. The viewing public will want to see it whether it be a pro or anyone in their backyard – it is geared towards anyone.

Why did you do the show?

WBL:  I did the show realistically because I am into all BBQ stuff. We have had former experiences doing TV like this but the fact that it was more realistic other than Pitmasters was great.  When John Markus told us about the concept it was just the more realistic show that I could think of. It wasn’t staged. It wasn’t scripted. Just like all of us going out competing. Very nice to know there was a monetary prize. No one upfront knew that there was a money prize. Mentioned there was a trophy but not money that wasn’t the reason for going. Honestly it wasn’t a reason for me. It seemed real. The fact that we were on an uncontrolled set made it that much more interesting. From me to my cooker to the plastic fence was a foot. The general public was there. There was 10,000 + ppl there passing by. So different than being on a controlled set like Pitmasters. You knew you were there for a real contest.

Which show did you like better BBQ Pitmasters or Ultimate BBQ Showdown?

WBL: Showdown – hands down.  I would do it again in a heartbeat no matter what anyone has to say.  It is not at all a good thing to see someone go home. This one (Ultimate)I like the fact that it is limited time frame. What I liked most is that there just wasn’t any bullshit. To me that summed the whole thing up.  On pitmasters there was no down time it was just go go go go go and you get distracted. Once they tell you whats going on the show thats it. Take off and go. On Ultimate BBQ Showdown there was level food all the way across for all competitors. Nobody had an advantage food wise.

As a couple team with your wife Shannon – how is your experience different than others?

This is definitely a little different – the pitmaster is always the main cook and then you have that assistant with you – this had short time frames so she was more involved with what was going on. Probably the best experience for us cooking together. There is a lot of drama happening in a short period of time. Knowing that it just needs to get taken care of. She has always brought something to the table. This one felt like we really worked more together. When we compete on the road I feel like I do more alone. But this one I really relied on her. Part of it has to be because of the format. I absolutely loved it.

With both of us there it was really cool..

What did you think of the Judges?

Well the nice thing is we are talking about well qualified judges. Chris Lilly and Dr. BBQ – guys that have years of expertise in BBQ from judging from competing to operating a restaurant to all around being involved with BBQ   Its not someone who just enjoys the food. Really know what they talk about. Mike Lake- has trained who knows how many judges. I don’t think you could have any better non biased judging.

Bub-Ba Q Website

 

 

 

————————————————————————————————————————————————–

Neil “Bigmista” Strawder

Bigmista’s Barbecue

Neil had just arrived in Phoenix Arizona for a Fresh & Easy TV appearance and is currently slated to do multiples of store appearances with Fresh & Easy. These are a few of his thoughts on the show.

How was your experience on the show?

NS:  It was a lot of fun. Really great. Talked a lot of smack. Had a few adult beverages. We all enjoyed each other. It was really easy to be there.  We even liked the judging.

Do you think it will appeal to more non BBQ people?

NS: I think it will appeal to a lot of people. A little more laid back. There are no strange ingredients just a couple of little twists. Nothing a person could not handle – no alligator. It was a fun cook.

Why did you do the show? How did you get on the show?

NS:  They asked me. (he says laughing)  It sounded like fun. When they told me about it – I asked how much would it be like BBQ Pitmasters. They promised I would not have to cook strange ingredients. Its not going to an actual KCBS contest but it was closer to KCBS. NO insane pressure . We were in the parking lot of the final 4 in Houston. I got a chance to go see my Mom in Galveston-it was a no brainer for me.

Who cooked with you on the show?

NS: I had my friend George from pitmaker .com and he brought me this beautiful cooker.  He is a good cook in his own right. He was a soldier. He had it in my hand alredy. Mad props to that. While everyone else drove in I flew in and it was easier on me.

 

 

What sets this apart from BBQ Pitmasters?

NS: Well for one the judges are all BBQ guys. There is no “celebrity” judges or chefs. The people there know BBQ. Cooking for them was great. Those guys are all masters. That was a big part of it right there.

Would you do the show again if given the chance?

NS: In a heartbeat.

 

————————————————————————————————————————————————–

Myron Mixon

Jack’s Old South


————————————————————————————————————————————————–

Tuffy Stone

Q Barbecue


————————————————————————————————————————————————–

Saturday May 28, 2011- 2pm CBS

 

WOOOOT!! Clean Sweep for Bub-Ba-Q this weekend

You know these things don’t happen very often !! BOOYA!!! Baby it was a clean sweep!!!

Huge CONGRATULATIONS to our friends Bubba & Shannon Latimer from Bub-Ba-Q this past weekend who competed in Okeechobee Top of the Lake FBA BBQ Competition!!!

They took a 1st in everything!! 1st in Chicken, 1st in Ribs, 1st in Pork and 1st in Brisket!!!

This is only the second time in the history of the Florida Bar-B-Que Association that a cook team has swept all four categories and Grand Champion.

We are thrilled for them!!! Awesome food & awesome people. Goodness all around!!!

Great American BBQ Showdown Food Network

Day 15 – 25 Days of Christmas BBQ Blogging

I can’t wait for January 17th 2010- why>> Because it will be the premiere of the Great American BBQ Showdown on the Food Network!

Tommy and Dennis had told me about this a couple of months ago when they were filming in South Carolian and they just released the dates it will be aired. I am so happy to see more of my BBQ friends on TV. It’s just even more great exposure in addition to the TLC BBQ Pitmasters show currently airing Thursday at 10pm E 9C.

Following 4 Competitive BBQ teams -

Checkered Pig (Tommy Houston)




Bub-ba-Q (William Bubba Latimer)



Divine Smoke (Debbie & Dennis Dill and friend David Hord)




Black Jack Barbecue(Jimmy Hagood)



Powered by Netfirms