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.
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 • email@example.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.
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.
From: GoldMedalBBQ@aol.com [mailto:GoldMedalBBQ@aol.com]
Sent: Wednesday, June 16, 2010 8:24 AM
To: Margaret Wiggins
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)
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.
From: GoldMedalBBQ@aol.com [mailto:GoldMedalBBQ@aol.com]
Sent: Wednesday, June 09, 2010 10:25 PM
To: Margaret Wiggins
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.
From: GoldMedalBBQ@aol.com [mailto:GoldMedalBBQ@aol.com]
Sent: Sunday, June 06, 2010 12:18 PM
To: Margaret Wiggins
Cc: firstname.lastname@example.org; email@example.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
Baby Gators EL-EDX
From: firstname.lastname@example.org [mailto:email@example.com]
Sent: Sunday, June 06, 2010 8:06 PM
To: Margaret Wiggins
Subject: Cto Pic
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!
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!
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.
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
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.
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
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!
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 1st 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 1st Place win in the Whole Hog category at this year’s 2009 BarbeQlossal Cookoff held June 6 at Des Moines, Iowa.
Winning Is Grand (2 1/2 to be exact) Heave-Ho Up You Go!
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 17th 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 6th Annual Pork & Brew State Barbecue Competition held in Rio Rancho on March 27th & 28th, 2009.
Ruben placed 1st in Pork, 2nd in Brisket and 6th in Chicken. Kristyn placed 4th in the kids Q – Age 11-15 and Andrea placed 3rd 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.
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!
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
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!
I hope this email finds you and yours doing well.
Well, we finally did it. We opened our first SmokeRise. It has been five years in the making. We just spent a week putting out close to two tons of fine BBQ to the public. That is correct. Don’t adjust your set. Two tons of meat. I am close to the correct figure, but close to two tons, or 4,000 pounds of meat. In six days. Yea, I know, but that is a correct number. In Brooklet, GA. Two tons.
Thanks to all who helped.
I know that I am forgetting someone, but I am going to try:
My Wife Cynde, who has put up with a lot of long days and weeks away from the house. Robert Worsley, who has shared most of his recipes. I am still working on getting some more secrets out of him. Without your help Robert, we could not have done this. You may never know how much I appreciate and admire you and appreciate your guidance and unwavering support. You are a rock. You have kept your focus, your humility, and your faith through out this. On many long, hard days, you have helped to hold this all together. I thank you for your friendship and your support. And of course, except for my two grandmothers, you are the best cook I have ever seen. Doreen Worsley, thanks for everything you do. There are not enough letters in the English language to thank you. Mark and Roxanne Little. Mark, you came on late, but have put your heart and soul into this. We will excel, and be rewarded for the hard work and sacrifices. Maybe one day soon, we can spend a day off together. Let’s hope it’s within the next few years! David Knight, who produces the finest BBQ pit in the country. Thanks for your patience and your support. Ole Ray and Young Susan. Your sauce is fantastic. Thanks for everything. Twice now you have saved me when I "under ordered" at grand openings. Maybe one day I will make the right order. Carl Feldman with Atlantic Food Bars. I know you think that I am crazy. And, as usual, you are dead on. I am. Thanks for putting up with me and my "challenges." And thanks to your accommodating and professional staff. They always make us look good. Byron, thanks for the work on the rub. Keep WINNING on the BBQ trail, and keep showing up on my T. V.! Tommy Spires, Spire’s IGA, Lake Butler Florida. Tommy was the first one to take a chance on me in early 2005. Tommy, thank you! I hope and trust your leap of faith has made you happy. You were our first Grocer, and a true gentleman. Mike has some big shoes to fill. But his feet are BIG! Ken and Jason NeSmith, and Jodi. Thanks for your trust, your input, and your support. Ken’s IGA was our first official SmokeRise in the Grocery Store setting. Ken, from the bottom of my heart, thank you for your help. We will always only have one "first" location. We could not have written a better script for our roll-out. You, Jason, and your staff are a class act. What a privilege it is to be associated with you and your store family. Garry Bellflower, thanks for the trust and good faith. I will make a fisherman out of you yet. It may take a few more trips,and Ken says he may go with us. Work on him. IRA Higdon, Associated Grocers, Kelly Foods, IGA, Supervalu, and our newest service partner, Nash Finch. Bruce, Gary, Charlie, Ron Billy, Richard, Shane, Preston and Don. Thanks to all of you for your trust and assistance. Together we will make the independent grocer stronger and assist them in gaining market share and profits. In today’s business environment and the challenges associated with every day operations, they need help anywhere and everywhere they can get it. Our Program is a monumental help for them, and working together we all can help them succeed. All of our customers. I wish I could list all of you. Thanks for your trust. You are appreciated and loved. <[default] http://www.w3.org/1999/xhtml:l
I know that I have forgotten someone. I am sorry and apologize in advance.
We are now ready to go. Full force. In fact, we are well into the roll-out. We now have a turn key business to put into a grocery store, a meat market, a strip mall, a mall, a c-store, or a stand alone setting.
I Hope to hear from you soon. By the way, I am the good looking guy on the left! Probably a good deal heavier than the last time we saw each other. But the camera adds 50 pounds, right?
Kudos to Tony Mathis, Mark Little, Robert & Doreen Worsley and the rest of the SmokeRise BBQ crew!
Party Q, Batesville Ark., Wins Show-Me State BBQ Grand Championship
As shown in this submitted photo, Party Q from Batesville, Ark., won Grand Champion at the MBN-sanctioned Show-Me State BBQ in Kennett, Mo. Team member Jim Butler e-mailed us to say they won with their new Ole Hickory Pits model SDL.
Congratulations! Way To Party...Q!
Congratulations Natural Born Grillers!
2008 Memphis In May Grand Champion & 2008 Memphis In May 1st Place - Whole Hog Using An OHP EL/EDX
It Doesn’t Get Much Better Than This!
Congratulations R Butts R Smokin’!
2008 Great American Grand Champion Using An OHP/CTO
Way to go Randy Robinett -
Ohio Welcomes The Troops Home!
On November 1st, 2007, a very special event took place in McConnelsville, OH, when approximately 180 American Soldiers and their families were honored with a Welcome Home Barbecue in appreciation for their service to our country.
On hand were Randy McHenry of Rangler Randy’s Ribs and BBQ and Brian McIntosh of The Wrangler Tavern with their Ole Hickory Pits smokers fired up and ready to smoke.
Randy is our dealer for Ohio and Brian is from Whipple, Ohio. Both men, along with friend, Mike Boss, manned their pits filled with pork butts, ribs and brisket and stayed with them overnight to make sure that the 400 plus people were well fed the next day with some of the most delicious barbecue ever.
Ole Hickory Pits was thrilled to be so well represented by Randy, Brian and Mike and honored to be included in such a worthy celebration for our military.
Thank you Randy, Brian and Mike for you willingness to give of your time and talents to show appreciation for our service people and the sacrifices that they make to ensure our freedom.
God Bless America!
Hungry soldiers need lots of protein!
Our brave pitmasters slept in their trucks, close to the smoking action!
All teasing aside, no words can convey our gratitude for your sacrifice that you and your families make to keep us safe.
Our heartfelt THANK YOU to all who serve!
Thank you to all who contributed to this worthy cause!
Mike Mills Featured In Southeastern Electric Cooperative’s
Illinois Country Living Magazine
Mike Mills A Dental Assistant?
Makes My Teeth Hurt Just Thinking About It!
Vogue Magazine Features A New Yorker Who
Finds True Happiness With Real Barbecue!
Featured in the August issue of Vogue magazine on page 241, is Jeffery Steingarten’s article, “Smoke Dreams”.
In it, Jeffery recounts his quest for real Southern barbecue and his experience in finding it with an Ole Hickory Pits Convecture Tri Oven.
He was introduced to the CTO by “The Legend” Mike Mills, whom he first met in 1992 as a rookie judge at the Memphis In May World Championship Barbecue Cooking Contest.
Mr. Steingarten goes on to describe his further adventures and obsession with barbecue, including how he spent an entire evening and well into the early morning with Chris Lilly learning how to cook pork shoulder.
His humorous story is one many barbecue enthusiasts can relate to and is an enjoyable read.
Pick up a copy on newsstands today!
Ain’t It Sweet! Congrats Johnny & Trish!
Ulcer Acres Smokes The Competition
& Wins Reserve Champion At LP Que
How about that Randy and Marla Twyford from Jacksonville, Illinois?! Team “Ulcer Acres” came off with a fantastic win of Reserve Champion at the 2007 LP Que, which netted them a sweet $5,000 plus an Ole Hickory Pits CTO valued at $6,650.
Life Is Good! Way To Go Twyford’s!
This Is One Habit You Never Want To Break!
Habitual Smokers won 2nd Runner-Up and a super purse of $4,000 at the The Great American Barbecue 2007 Invitational Contest held May 25 - 27 at the Woodlands, Kansas City, Kansas.
Keep On Smokin’ Smokers!
Fundraising is FUN!
See how one school netted over $800 using Ole Hickory Pits!
Mike Mills Opens Another 17th Street Bar & Grill!
As quoted from Joe Bonwich in the March 15, 2007, edition of the St. Louis Post-Dispatch:
“Barbecue fans know the merits of patience. Miss a detail in the
cooking, or worse, rush things, and you’ll never achieve real
And Mike Mills knows a thing or two about real greatness in barbecue.
On the competitive side, he’s the only person ever to have won the
Memphis in May World Championship of Barbecue three times. On the
restaurant side, his reputation from all those championships helped him
expand from his original 17th Street Bar & Grill in Murphysboro, Ill.,
to additional restaurants in Southern Illinois and Las Vegas. He also
served as a consultant to superstar restaurateur and St. Louis native
Danny Meyer when Meyer opened Blue Smoke restaurant in New York City.
So when the opening of another 17th Street location in O’Fallon, Ill.,
was announced but then repeatedly delayed, I gave Mills the benefit of
the doubt. And when the restaurant finally opened last month, I tried
as much as possible to ignore Mills’ past successes and to figure out
whether the new place was worth the wait.
In a word: absolutely.”
Joe went on to sing the praises of Mike’s newest venture and give compliments where they were due.
Congratulations, Mike! Our Hats Are Off To You!
Ulcer Acres Crowned Grand Champion
Congratulations to Randy and Marla Twyford of Ulcer Acres, Jacksonville, IL, for taking the title of Grand Champion at the Benton Kiwanis Club Barbecue Cook-Off in Benton, Kentucky on March 31st, 2007.
Randy and Marla smoke up their delicious “Que” on an Ole Hickory Pits Convecture Tri Oven.
When You’re Hot, You’re Hot! Congratulations Ulcer Acres!
Party Q Twice Grand Champions
Party Q’s Bill Couch, Batesville, AR, e-mailed in pictures showing his team’s accomplishments using our CTOs. "We’ve Grand Championed twice this year using your CTO’s," Bill states.
Dan Cannon & Gene Goycochea Are First Inductees Into CCBQA Hall Of Fame
As stated in the California BBQ Association, Smokin’ Times, two individuals consistently stand out for their community service, willingness to share and educate and their long-standing dedication to CCBQA. They are Dan Cannon and Gene Goycochea, the first inductees to the CCBQA Hall of Fame. They have made their mark successfully competing in BBQ and serve as an example to others of spirit and comradeship.
Both men have volunteered countless times to help serve and assist at charity events. Dan is especially dedicated to children’s charities serving those young people in need.
Both men started competing in BBQ at the same time so it is only appropriate that they were both inducted together.
Congratulations To Both Dan & Gene.
We’re Proud To Have You As Customers!
Texas Rib Rangers Smokin’At Decatur Riverfest!
Bill Millroy was recently featured on front of The Decatur Daily preparing for Riverfest at Decatur, Ala., as he loaded freshly seasoned ribs onto his model EL-ED. Bill and his wife, Barb, are owners of Texas Rib Rangers out of Denton, Texas.
Austin Spice Company’s Barbeque War Wagon!
Congratulations to Austin Spice Company’s Craig and Cyndy Barton! Craig and Cyndy were featured in the May/June 2006 issue of Fiery Foods Magazine.
Known as “The War Wagon,” Craig and Cyndy have mounted an Ole Hickory Pits EL-IB on a custom made trailer. Their little beauty is made of 100% cedar and certainly stands out in a crowd.
Plans are to use the “Wagon” as a promotional tool for Austin Spice Company’s salsas and hot sauces as well as BBQ cook offs, catering and vending at Texas festivals.
The Bartons spent almost five months building this beautiful rig including over two months of daily construction.
WELL DONE CRAIG & CYNDY!
Blytheville Courier News Profiles Ray Alan Gill
Christie Benham/Courier News
Ray Alan Gill, owner of River City Spice Co., in Blytheville, Ark., stirs 80 gallons of barbecue sauce and poses with Butch Lupinetti of Butch’s Smack Your Lips BBQ.
River City Spice owner Ray Alan Gill was recently featured in the November 20, 2005 edition of the Blytheville Courier News.
For twenty years Ray Alan has worked the family business that was started by his father, Ira “Red” Gill and the Razorback Cookers, a championship barbecue team that has won more than 350 regional, national and international awards.
Ray Alan and River City Spice boasts an impressive production of 1,000 gallons of barbecue sauce each month and about 3,000 pounds of spice blends a month. This delicious sauce and savory spice is delivered to 65 Mississippi, five Alabama and several other restaurant accounts the company has in states across the country.
Gill also does catering and participates in barbecue competitions as well. He makes a point to be in Sparks, Nevada each year for the Best of the West Rib competition and has for the past 15 years.
He describes his sauce as a tomato-based sauce with a vinegar bite before the sweetness takes over. This sauce has won the title of “World’s Best Barbecue Sauce” at the International Sauce Contest held in Galway Bay, Ireland among many other awards.
Gill also mixes rubs for current competition winners. Butch Lupanetti from Butch’s Smack Your Lips BBQ out of New Jersey, won this year’s competition in Sparks, Nev., using a rub manufactured by River City Spice.
Gill claims the favorite part of his job is traveling and educating people on what good barbecue should be. He is quoted as saying, “I was born to do this. It gets in your blood. I wouldn’t do anything else.”
Ray Alan knows the real barbecue truth!
2005 Best In The West Nugget Rib Cookoff Winner!
Butch Lupinetti - Butch’s Smack Your Lips BBQ
Labor Day weekend, John Ascuaga’s Nugget resort hotel, in Sparks, Nevada, presented the
17th annual Best in the West Nugget Rib Cook-Off, the biggest barbecue in the country.
Winning top honors for this competition was New Jersey’s favorite son,
Butch Lupinetti of Butch’s Smack Your Lips BBQ,
Butch, along with his Ole Hickory Pits model SSE, competed against
24 other cookers to come out on top and claim the first prize of $7,500.
Way To Go Butch!