Congratulations QUAU BBQ,   Jack Daniels Grand Champion!

LYNCHBURG, Tenn. (October 23, 2010) - QUAU from Brimfield, Ill., claimed the title of Grand Champion at the 22nd Annual Jack Daniel’s World  Championship Invitational Barbecue held in Lynchburg (pop. 361), Tenn., on Saturday October 23. As Grand Champion, QUAU received $5,000, and braggin’ rights as winner of the most prestigious barbecue contest in the world and the chance to come back in 2011 to defend their title. QUAU also finished first in the pork ribs category. “I’m in shock—this is my sixth year here and we’ve done well in the past and we’ve done not so well and to win is just awesome,” Chief Cook Mike Wozniak said. “It’s the best competition you could ever want to win. It’s a once in a lifetime thing.” To compete at “The Jack,” domestic teams must win a state championship with at least 25 teams or a competition of 50 teams, or win one of the premiere barbecue competitions that qualify a team for an automatic berth. “After competing weekend after weekend and year after year on the professional barbecue circuit, competitors have truly mastered the art of grilling and present some of the world’s most outstanding meats and flavors,” said Lynne Tolley, KCBS-certified barbecue judge and great-grandniece of Jack Daniel.  “Competitors truly bring their best as witnessed every year at “The Jack.”  We are thrilled to congratulate QUAU for being named the best of the best in Lynchburg today.”  The BBQ Guru from Warminster, Pa., also also finished strong as the Reserve Grand Champion, taking home a cash prize of $2,500  This Gamble Really Paid Off!        Harrah's Tunica held the first ever Smokin' Aces BBQ Championship ofering $20,000 in prizes September 16-18, 2010. When the smoke cleared, Natural Born Grillers out of Southaven, Miss., took the Grand Champion and Rib Category titles along with the prizes of $4,000 and $1,000 respectively. They also came in 2nd in Whole Hog, 2nd in Beef, 4th in Shoulder and 4th in Exotic.    Sarge Davis of Whole Hog Cafe also came in 4th in Whole Hog.  Way To Go Teams!     Steve Francis of Pinkie’s in Hermosa Beach, Calif., was recently the focus of a new TV pilot called, “Where Firemen Go To Eat.” The pilot was filmed by 123 Go Productions and will be pitched to the Food Network. Pictured is Steve in Pinkie’s kitchen preparing “Dirty Devils”, his version of hickory smoked deviled eggs.  The show’s host is a Long Beach fireman.     Ole Hickory Pits Helps Bring Finger Lickin Barbecue to Troops in Southwest Asia This tour was made possible by the USO, the Department of Defense Head Country Food Products, Inc., and Ole Hickory Pits     What do you get when you put together; a mass of hungry soldiers, 2,000 pounds of beef brisket, 4,500 chicken leg quarters, 210 gallons of barbecue sauce, 2 Ole Hickory Pits EL-EDX Fully Loaded Trailers, TLC's Barbecue Pitmasters Myron Mixon, Johnny Trigg, Jaime Geer, George “Tuffy” Stone and Nicole Davenport? You get the USO Kings of Barbecue Tour. This past weekend more than 3,000 deployed troops in Kuwait were treated to good old American barbecue as the Kings and Queen of Barbecue cooked a world-class barbecue meal. In addition to barbecue ribs, brisket and chicken, troops feasted on coleslaw, beans and potato salad. It was an honor to be a part of this undertaking,” said owner David Knight, and a way to say thanks to those serving abroad to extend our heartfelt gratitude for the sacrifices they and their families make every day. To make things even more exciting, a documentary containing Ole Hickory Pits participation in this project is being filmed by New York producer John Markus.
Bone Daddy’s Takes Top Honors At Best In The West Nugget Cook-Off
Bill Wall is no stranger to winning.  After all, he has won top honors at the Best in The West Nugget Rib Cook-off for three years in a row now.  But this year was especially sweet when his Bone Daddy’s BBQ team won first place in both Best Ribs category and People’s Choice category. "I can’t remember a time when a cooking team has done that,”  said Stephen Ascuaga, Nugget COO and awards presentation emcee.  “To be as busy as those guys were this entire week and still win both awards is quite a feat and honor…”     In all, 24 barbecue teams and hundreds of thousands of visitors from around the country converged on Sparks, Nev., and John Ascuaga’s Nugget for the six day event that is widely considered to be the biggest, most prestigious rib cooking even in the United States. "This is the best BBQ Show in the whole world!” said Bill.  “I’m proud of my team and their effort.  I love it here!”       “I have bought seven Ole Hickory Pits over the last 12 years and have won awards hand over fist using these pits,” Bill said when he called in to tell us about his wins.  “Ole Hickory Pits far out passes anyone else out there.  I’m very proud to use them.”   Bill took four Ole Hickory Pits with him to the Nugget cook-off.  And with a 26 people staff cooked 18 hours around the clock.     “My Ole Hickory Pits did everything expected of them,” Bill said.  “We spent seven days beating those pits to death and they still kept going.  I’m very happy with their performance.” Click on the following link to read more about Bill Wall and Bone Daddy’s amazing win.   http://www.rgj.com/article/20100906/NEWS/100906021/Sparks-Bone-Daddy-s-BBQ-takes-first-for-best-ribs-at-cook-off
Congratulations Bill! We're so very proud to have you as a customer!
Check Out This Slide Show From Wednesday's  Episode Of Food Wars Featuring  Gary Berbiglia of Arthur Bryant's in Kansas City   Des Moines cooks duel on 'BBQ Pitmasters' on TLC By SOPHIA AHMAD • sahmad@dmreg.com • September 22, 2010   Des Moines may not be the barbecue capitol of the world (Lexington, N.C., claims dibs on that title), but we have our share of cooks who can smoke, braise and grill like pros. At 9 p.m. Thursday, two Des Moines-area barbecue experts - Moe Cason and Shad Kirton - face off against each other and three other teams in the Season Two finale of TLC's "BBQ Pitmasters." Both picked up $5,000 for their semifinal-round wins and are in the running to claim a grand prize of $100,000.      Cason has competed since 2006, when he opened his local catering company, Ponderosa Barbecue. After purchasing a trailer, an $8,000 smoker, plus $400-$600 worth of meat per week, he placed first in the Iowa State Barbecue Championships. He participates in 21 contests each year, and his victories culminated in his win on the first episode of "BBQ Pitmasters." He prepared catfish on camera, but Cason's speciality is brisket."That's like my cat's meow," he said. "I love cooking killer brisket. To make it succulent and buttery, to make it just, mmmm, it takes the right type of cooking. Once you have good brisket, you'll know. It's like a different ZIP code." Kirton is the executive chef and co-owner of Smokey D's BBQ and has four grand champion wins under his belt. He, with the assistance of his wife, Angie Kirton, faced off against three other teams in episode five. "The show felt a bit different than competitions, primarily because it was being filmed and broadcast nationally," Kirton said. "And just to win a chance to go for the $100,000, there's a lot of pressure there. The most I've ever won was a Harley-Davidson motorcycle valued at $8,000." The executive producer of "BBQ Pitmasters," John Markus - who also co-produced "The Cosby Show" - sees a bright future for one of the show's contestants, even beyond the barbecue and the potential win. "You don't have to look more than five seconds to know that you want Moe on television," Markus said in a recent phone interview from New York. "Moe has a very positive life energy. He is enthusiastic, competitive and, above all, he's a gentleman. He just makes for great television," Markus said. Cason and Kirton have known each other for around five years and are on good terms, both said. "I compete, they compete. We're both friendly with each other," Cason said.        Hey Everyone,   Just thought I'd let you know that we got another Grand Champion this weekend in South Carolina at the South Carolina Peach Festival and BBQ Contest.  It was a state championship, which means it qualifies Tee Wayne's Smokin' Lipps, Tee Wayne Abshire and Brian Lipps, for another draw in the Jack Daniels World Championship Invitational.  We had plans to visit family in North Carolina and decided to make two back to back weekend contests in South Carolina.  The first one was in Greenwood, SC., at the Festival of Discovery.   The highlight of that contest was winning 1st place in the Pulled Pork category, 10th place Brisket, and 2nd place in the Anything Goes category.  With this contest being in uncharted territory for us, and the fact that different areas have different barbeques, we were happy to come in 17th place out of nearly 85 cooks.  A very large percent of the competition were local cooks, and we knew that adjustments would need to be made for the next weekend's contest.  The adjustments paid-off.  In Gaffney, SC., at the South Carolina Peach Festival and BBQ Contest, we had 1st place Chicken, 9th place Ribs, 4th place Pulled Pork, and 6th place Brisket.  The points total gave us the Grand Championship in a field of about 50 cooks.  We would like to congratulate, our friends, Mike (Punkin) and Debbie Davis (Lotta Bull BBQ) on their Reserve Championship, as well.  This twelve hour trip was the furthest we had gone for a barbeque contest.  Had it not been for family in North Carolina we wouldn't have gone, but we are extremely glad we did.  We took the nine hour trip the last two summers to Mountain View, AR., where we were able to take Grand Champion last summer and Reserve Champion this June.  Last weekend's win gives Tee Wayne's Smokin' Lipps a total of four Grand Champions and seven Reserve Champions for the "barbeque year", which is from September through August.  This win also gives us a total of four draws for "The Jack", two for Louisiana, one for Mississippi, and one for South Carolina.  A special thanks to Dale Groetsema (Cider Valley BBQ) for the initial spark into the BBQ world.  Also Jim Holland (Pork and Bones) for having confidence in us to help us out from the very start.  And to all the others friends we have made along the BBQ trail. Please feel free to visit our website listed below for more details on contests we have done.     Thanks, Tee Wayne 225.806.3663 www.teewaynescajuncooking.com           From: GoldMedalBBQ@aol.com [mailto:GoldMedalBBQ@aol.com] Sent: Wednesday, June 16, 2010 8:24 AM To: Margaret Wiggins Cc: arlieque@comcast.net Subject: LPQue 2 This is the article that I submitted for the KCBS Bullsheet.  Attached are pictures of the gas winners.  More about the contest can be found on the website www.lpque.com and the contest Facebook page that can be linked to from the website.      LPQue 2 BBQ Championship.   Thirty-one teams came to Knoxville, Iowa June 4-5th to compete in a sanctioned KCBS Competitor Series contest that matched gas bbq cookers against pellet cookers.  This contest was the second in a series that began in 2007 in Mt. Pleasant, Iowa when only gas bbq cooking equipment was allowed to be used and had to be used in the gas mode.    The entries were almost evenly split with 15 contestants using pellets as the main cooking heat source and 16 using a combination of gas and wood.  Charcoal was allowed, but was limited to 10 pounds or less.  Garnish in the box was prohibited.    Knoxville is known for Sprint Car Racing and the LPQue 2 was held during three days of World of Outlaw Racing.  Friday night a local entertainer, Bonne Finken, performed in the Judging Tent.    Hot, humid conditions and three inches of rain didn't dampen the spirits of the cooks, but did have a negative impact on some of the Fruit entries that was an added (for money only) category.    At the Rewards Ceremony Baby Gators, Omaha, won Grand Champion and Iowa Outlaws, Des Moines, won Reserve.  Category winners were: Chicken-Smokey D's, Des Moines; Ribs-Bubba-Q's, Ottumwa; Pork-Iowa Outlaws, Des Moines; Brisket-Woodfellas, Ankeny; Fruit-Bubba-Q's, Ottumwa.  Gas won GC, Ribs and Brisket.  Pellets won RGC, Pork and Chicken.  Bubba-Q's received a perfect score in Fruit.   Jumpin' Jim (Woodsmall) has announced that the LPQue 3 will be a regular KCBS contest. More about the LPQue 2 can be seen at www.lpque.com which also has a link to the contest Facebook page.       -----Original Message----- From: GoldMedalBBQ@aol.com [mailto:GoldMedalBBQ@aol.com] Sent: Wednesday, June 09, 2010 10:25 PM To: Margaret Wiggins Cc: babyback@cox.net Subject: CTO Delivery to LPQue 2 GC   Attached is picture of Julie and Leonard Hawkins, Baby Gators taking delivery of the Ole Hickory CTO they won at the LPQue 2 BBQ Championship.  Shown below is the other team member Kenny Meyer.       -----Original Message-----   From: GoldMedalBBQ@aol.com [mailto:GoldMedalBBQ@aol.com] Sent: Sunday, June 06, 2010 12:18 PM To: Margaret Wiggins Cc: arlieque@comcast.net; morn2star@aol.com; GoldMedalBBQ@aol.com Subject: LPQue 2 Winner's Picture      Left to right :  WoodFellas 1st Brisket;  Iowa Outlaws 1st Pork & Reserve Grand Champion (certificate); Baby Gators Grand Champion (certificate); Bubba-Q 1st Ribs 1st Fruit Category; Iowa Smokey D's 1st Chicken   WoodFellas    CTO Baby Gators    EL-EDX Bubba-Q's    SSE -----Original Message-----     From: hawkinz454@comcast.net [mailto:hawkinz454@comcast.net] Sent: Sunday, June 06, 2010 8:06 PM To: Margaret Wiggins Cc: goldmedalbbq@aol.com Subject: Cto Pic   Hi Margaret.    Here is a pic of me with "The Dude" ( CTO ).  I named it after my late grandfather ( both were very tough and reliable ).             This unit is a competition modified cto that I purchased from Gold Medal BBQ!  My first run out I got a 7th in brisket and 10th overall out of 60 teams.   My second run I did much better:    4th in chicken   13th in ribs   4th in pork   8th in brisket      2nd overall out of 52 teams  ( RESERVE GRAND CHAMPION )   ( missed 1st place by less than 3 points to the #1 team in the country! )       I just wanted to say that this modified cto is an awesome cooker!  It is so easy to use with the extra blower fan, the air dampner on the charcoal door and the larger charcoal basket.  I can go all day and night with no worries!  It will hold the temp right where I set it with virtualy no temp fluctuations.  The capacity is amazing and the looks are intimidating!  I got a lot of positive comments from other cooks ( most were stick burners, weber bullets, backwoods and pellet heads ).   I am using this cto for competing, catering and for vending and could not be happier!  I cant wait to buy another unit!    I am also very very pleased with the great sales and service I recieved from Jim Woodsmall from Gold Medal BBQ.  He has been so great with unlimited info and resources about this product from my very first email till now even after the sale.  He is very passionate about this product and takes it very personal to give continued info long after the sale.    You have a customer for life and I am already refering everyone I know to both of you!!!    Thank you for creating such an amazing smoker!    Tim Clendenning Windy City Smokers BBQ and Catering   Some Creative Rigs!                  Pit Stop BBQ                                                   BBQ By Dan                                        Team BBQ By Dan     This in Party Q’s 4th Place Whole Hog…as smoked on an OHP CTO-DW        This is the Rib than took first place at MIM for Natural Born Grills…smoked on an OHP Ultra Q       The Defending Champions of Whole Hog: Whole hog is by a good measure the least popular category at Memphis in May; it is simply the most difficult and labor-intensive challenge a barbecue team can surmount. Party-Q, the defending whole hog champions at this year's WCBCC, hope to take another championship trophy back to Batesville, AR in 2010.   Party-Q Rubs Down Their Hog: Party-Q team member Mark Turner carefully applies dry rub to the innards of his whole hog.     Party-Q Rubs Down Their Hog: While many restaurant cooks compete on the barbecue circuit, many of the methods used to attain maximum flavor at Memphis in May would not be feasible in the running of a day-to-day business. Party-Q's whole hog preparation is an especially intense process, starting with an involved rubbing and basting that results in the butterflied pig's chest cavity being filled with gallon of marinade and spice. Team leader Jim Butler notes that he always removes the upper ribs in advance in order to maximize smoke penetration and volume for the blend of marinade and meat juices.       Rained in with The Flying Pigs: Thunderstorm warning is no surprise at Memphis in May; not a year goes by without flash rainfall. The Flying pigs huddle beneath their tarp during this two-hour torrential downpour, making sure all of their things are dry and that the temperature in their smoker doesn't fall too far.            Big John Wheeler Wins Grand   Columbus Ms.  The Magnolia State Championship.  I cooked all 4 KCBS catagories on the "Big John".  (double-wide CTO) Congrats John - You Earned A Big Pat On The Back!   Hi Margaret, I thought you and the folks at Ole Hickory might get a kick out of Parker our 7 month old stealing my hat. Love the CTO, say hello to David, Bill, and Kevin for me. Kevin Gros Partners In Swine         Mills Honored with Jack Daniel’s Judges’ Choice Award     LYNCHBURG, TN – When deciding upon this year’s recipient of the Jack Daniel’s Judges’ Choice Award, presented October 24, 2009 at the Jack Daniel’s World Invitational Barbecue Cooking Contest, the nine past winners of the award considered men and women who exemplify a deep dedication to the world of barbecue.     This year the group chose Mike Mills, owner of 17th Street Bar & Grill in Southern Illinois and Memphis Championship Barbecue in Las Vegas.    "Mike Mills puts in a tremendous amount of effort into promoting the barbecue community and industry as a whole," said Rocky Danner, a competitor, writer and barbecue evangelist who is deeply committed to promoting the culture of barbecue. "An elite group of his peers overwhelmingly voted to recognize his contribution and legacy.    "Mike is known in the barbecue community world-wide," continued Danner. "If you simply say "The Legend," everyone knows you’re talking about Mike. He is known for his warm, giving personality. When people reach Mike’s status, some of’em, it goes to their head. It seems like the more famous he gets, the more giving he gets. I’ve never heard anyone say a negative word about Mike. Except from people he beat in a contest that day."   Danner conceived the Judges’ Award 10 years ago. "Over the years I’ve noticed that there are a few people out there who go out of their way to give to others, especially new cookers, while not asking for anything in return," Danner explained. "I wanted to recognize those people. This group is at the very top of barbecue."   "I feel like I got the best award out of the whole contest. It was like being named Grand Champion. Very unexpected," said Mills. "I’m overwhelmed, honored, and humbled."     ANOTHER CONTEST - ANOTHER OLE HICKORY PITS WINNER!   Sent: Tuesday, August 25, 2009 1:56 PM To: Bill Heaton Subject: Mark Levine Bill-  Thanks for stopping by our site Friday and for your help trying to get my electrical issue resolved.     Being awarded Grand Champion was thrilling.  We had some success in our first competition, taking tenth place overall and a first in butt.  In our second event, we again took tenth overall, a fourth in chicken, and a fifth in brisket.  I was thinking that might have been beginner’s luck.  While this was just our third competition, I suppose it could still be beginner’s  luck, but I’m proud nonetheless... and confident that my CTO helps make me a better cook.     Mark Levine Rib Call BBQ   PS   Have yet to receive a call for my ribs.  May have to change my team name.  What do you think about "Bottom Feeder BBQ"?   From: Mark Levine Sent: Tuesday, August 25, 2009 1:47 PM To: David Knight Subject: Rib Call BBQ - Cape BBQ Fest Dave-  It was a pleasure meeting you at the Cape BBQ Fest Friday evening.  Thanks for stopping by to say hi and thanks for the coolies too.  Needless to say, I was thrilled to win my first Grand Champion award.  Winning it in the city where my CTO was born was very cool as well.  I had decent success in my first two competitions, taking tenth place in both, a first in butt, a fourth in chicken, and a fifth in brisket.  Was thinking that might have been beginner’s luck.  While this was just my third competition, I suppose it could still be beginner’s  luck, but I’m confident that your product helps make me a better cook and I’m certain my CTO helped make this Grand Championship possible.   Mark Levine Rib Call BBQ   PS   Have yet to receive a call for my ribs.  May have to change my team name.  :)   From: David Knight Sent: Wednesday, August 26, 2009 9:16 AM To: ’MRLEVINE’ Subject: RE: Rib Call BBQ - Cape BBQ Fest     Hey Mark....Congratulations to you and the members of the RIB CALL BBQ team on your first Grand Championship!  It was a pleasure to visit with you during the Cape BBQ Fest.  Forget about beginner’s luck--when you’re up against 38 other teams trying hard to win, it isn’t just luck.  Keep us posted on what I am sure will be your continued sucesss in competition.  And, don’t change your team name just yet.  I’ll bet a rib call is just aroung the corner for you and your team!   DBK Ole Hickory Pits

Music City BBQ Festival...

Such Sweet Music To Our Ears !

Hello Bill, Our conversation on Friday was apparently very inspiring, to say the least.... We won by 13 points in the overall KCBS contest. This was a 1st time dual MBN/KCBS contest with several of the best teams in the nation.

To say the least, we are still in shock! 4th chicken, 1st ribs, 1st pork, and 1st brisket. Just wanted to let you know. We have several other pictures ,and possibly news articles we will send when posted. Also I talked with Arlie Bragg and he was telling us about the new double CTO, Sounds like something for us!! Thanks for making a great product !

John Coon / House of Q

By the way, I,m the big one on the right, Rodney Meeks is on the left!

Party On Party Q!

Congratulations Party Q for their 1^st Place win at this year’s 2009 Memphis In May Barbecue Contest.  Party Q walked away with a cool $3,500 prize for their win in the Whole Hog category.

Party Q We Love You!

Twyford’s Win Whole Hog-edly

Congratulations to Randy & Marla Twyford of Twyford’s BBQ for their 1^st Place win in the Whole Hog category at this year’s 2009 BarbeQlossal Cookoff held June 6 at Des Moines, Iowa.  

Congratulations to Ken Callaghan and the rest of the crew with Union Square Group for the HUGE success at the Seventh Annual Snapple Big Apple Barbecue Block Party in Madison Square Park June 13-14, 2009.

Fifteen celebrity pit masters and their hard working crews showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.

Guests, while enjoying succulent slabs of mouth-watering barbecue, also enjoyed live performances by some amazing artists inludining SaRon Crenshaw, Howard Tate, Lucero, The Dixons, Bill Sims Jr. and Junior Brown.

Special thanks from David B. Knight (and daughter Elizabeth) to Ken Callaghan of Blue Smoke, the gang  from 17^th Street Bar & Grill, as well as the rest of the pitmasters for their wonderful hospitality during the event.

Check out these great pics from Chad Boyd of Southern Smoke BBQ in Springfield, MO

 The Rueben Gomez Family

Three Generations Of Ole Hickory Pits Smokers

Three generations of the Ruben and Bonnie Gomez family are competition barbecue cookers.  Ruben Gomez, head cook of the Butts & Suds Barbecue Competition Team, has been teaching his granddaughters and great granddaughter the art of barbecuing for several years. 
 

            Ruben competes in barbecue competitions throughout the country cooking on his Ole Hickory Pits smoker and has won several awards, including Reserve Grand Champion in Dillon, Colo.  He teamed up with Randy and Marla Twyford of Ulcer Acres this fall to win Grand Champion in Murphysboro, Ill.

            Ruben and his granddaughter, Kristyn Santillanes and great granddaughter, Andrea Wessell, recently competed in the 6^th Annual Pork & Brew State Barbecue Competition held in Rio Rancho on March 27^th & 28^th, 2009.

            Ruben placed 1^st in Pork, 2^nd in Brisket and 6^th in Chicken.  Kristyn placed 4^th in the kids Q – Age 11-15 and Andrea placed 3^rd in the Age 6-10 group.  Both girls have won several trophies as well as another granddaughter, Katherine Santillanes.

            Barbecue in definitely a family affair and Ruben is very proud of the girls for carrying on the family tradition.

CONGRATULATIONS WINNERS!

Ole Hickory Pits would like to congratulate its customers and winners of this year’s 2008 Apple City Hog Rally - Peace Love & Barbecue Contest held in Murphysboro, IL.  Way to go teams! 

MBN

GRAND CHAMPION: Tower Rock

RIBS: 1st Place - Tower Rock, 2nd Place - Ulcer Acres, 3rd Place - Party Q; SHOULDER: 1st Place - Tower Rock; WHOLE HOG - 2nd Place - Tower Rock

KCBS

GRAND CHAMPION: Ulcer Acres

CHICKEN: 3rd Place - Ulcer Acres; PORK: 1st Place - Ulcer Acres, 5th Place - Tower Rock, 8th Place - Party Q; BRISKET: 2nd Place - The Hickory Pit Stop, 5th Place - Tower Rock, 8th Place - Party Q; RIBS: 1st Place - Tower Rock, 7th Place - The Hickory Pit Stop, 8th Place - Party Q 

Winning KCBS Grand Champion team Ulcer Acres.  Pictured front, left to right are Rueben Gomez, Marla Twyford, Randy Twyford (team captain) and Bonnie Gomez.  Mike Mills and daughter Amy are pictured in the background announcing winners and awarding prizes. 

 SmokeRise BBQ Burns Up The South!