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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."
Creative Loafing Website Has Good Things To Say About
Ole Hickory Pits
Click here to read this article online
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.
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!
Christopher Chung / The Press Democrat
Stephen Barber prepares a Ribs and Beef Brisket Combo plate at BarBersQ in Napa on Tuesday, December 30, 2008.
By JEFF COX
FOR THE PRESS DEMOCRAT
Published: Sunday, January 4, 2009 at 4:20 a.m.
Last Modified: Sunday, January 4, 2009 at 9:01 a.m.
What magic produces the kind of perfect barbecued meats served at BarbersQ in Napa? No magic at all. It’s the Ole Hickory Pits smoker and cooker in the kitchen that does the trick.
BARBERSQ
Location: 3900 D Bel Aire Plaza, Napa (off Trancas just east of Highway 29)
When: Open daily from 11:30 a.m. to 9 p.m.
Reservations: Call for reservations or take-out at 224-6600
Price range: Moderate to expensive, with entrees from $15.95 to $21.95
Web site: www.barbersq.com
Wine list: ***
Ambiance: **
Service: ***
Food: ***
Overall: ***
Executive Chef Stephen Barber slathers ribs, chicken, and brisket with barbecue sauce or rubs them with dry spices and packs them into the Ole Hickory. The meat goes into a compartment separate from, but connected to, the firebox by a flue.
Natural gas then ignites stacks of cherry wood in the firebox. When the proper temperature (around 200 degrees F.) is reached, the gas shuts off automatically. The firebox contains a thermostat that signals the gas to reignite the wood if the temperature drops too low.
Hot smoke from the smoldering wood is drawn into the meat compartment, where it smokes and slowly cooks the meat to a richly flavored, always-juicy, falling-off-the-bone triumph. The most common woods used in a pit smoker oven are hickory, oak, apple, cherry, orange, mesquite, pecan, peach, almond or grapevine trunks and trimmings. Of all these, hickory is most prized for its opulently perfumed smoke, but that tree doesn’t grow here (more’s the pity). Applewood smoke carries a sweet floral scent reminiscent of roses. Chef Barber has selected cherry for its rich and inviting smokiness, and he gets his wood from regional orchards.
This is Memphis-style barbecue -- served at BarbersQ with three sauces on the side: mild, hot, and a vinegary North Carolina-style sauce made with cider vinegar, brown sugar, mustard, cayenne pepper and black pepper. The Ole Hickory unit is made in Cape Girardeau, Mo., not far up the Mississippi from Memphis. Mm-mm-Memphis! If you can’t get back there for barbecue anytime soon, a trip to BarbersQ will more than suffice.
For instance, consider an order of the BarBeQue Chicken ($15.95 ). A half chicken is cut into two breast pieces, one containing the wing joint, plus a thigh and a leg. Long, slow cooking in the separate compartment yields meat impossibly tender and juicy -- even the breast pieces -- as opposed to chicken exposed to direct flame that gives the meat a bitter sootiness and quickly renders the breast meat dry and chewy. A few bites and you’ll understand Bar-bersQ’s motto: "Food that’s simply too good to share." The chicken, however, shares its plate with a tangy mess of collard greens.
But the real measure of a barbecue joint is the ribs. BarbersQ ribs are from Duroc pigs raised by Vande Rose Farms in Iowa -- a group of three families that have, over the past 100 years, produced top-quality pork sustainably and humanely. A half slab of Baby Back Ribs ($15.95 ) served Memphis style with good, crunchy, fresh-tasting cole slaw, has gnaw-ability. The meat is de-fatted by its session in the Ole Hickory Pits, spices are baked on, and it’s tender and chewy. You can’t ask for much more from a half slab of baby backs. A glass of Casaeda Sonoma Coast Syrah made a perfect match, just as good as zinfandel, the default wine for barbecued ribs.
Beef brisket can be a tough cut of meat, but not when it’s cooked in the Ole Hickory Pits, where it emerges fork-tender with a surprising pink ring of meat under the dark browned outer surface. This ring is caused by reduction reactions of the meat with nitrogen and oxygen compounds in the hot smoke during long cooking. Connoisseurs of barbecue look for it. Brisket is sold as an open-face, to-go sandwich for $13.95 or as a Ribs and Beef Brisket Combo ($17.95 ) along with cole slaw and crispy, thin, battered and fried onion rings. Seven slices of brisket and a quarter slab of ribs really show off what the cooking unit can do.
Besides the eat-in menu, there’s an extensive take-out menu for food and wine. Wine to go costs 40 percent less than if you drink it in the restaurant. For example, that Casaeda Syrah is $54 if you order a bottle to be drunk in the restaurant, but just $21.60 if you order it for take-out. If you bring your own, corkage is $15. The small but good wine list is littered with good buys for take-out. The 2004 Long Meadow Ranch Cabernet Sauvignon from mountain-grown fruit on the western side of the Napa Valley is $88.50 for in-house consumption, but a very reasonable $35.40 for such an excellent wine if you buy it to take home.
A word about the service. It’s not fancy or indulgent. But it is genuinely friendly and very attentive. Service at high-end restaurants should be so welcoming.
The menu isn’t all barbecue, but it is all comfort food all the time. Nightly specials might include chicken wings, chicken pot pie, and fish and chips with beer-battered rock cod. Key West Pink Fried Shrimp ($13.95 ) features five pink, panko-dusted Gulf shrimp served with beets, lemon wedges and a spicy habañero tartar sauce. There’s warming Chicken Soup ($4.75 ½) with lots of chicken and parsley. Two Cheddar and Scallion Biscuits Stuffed with Country Ham ($8.95 ) were a great idea but poorly executed, as the biscuits were hard, dry and crumbly. Now if the biscuits were soft and steamy -- oh, yeah.
Two Q Mini Burgers ($7.95 ), or sliders as they’re known in some parts, were cooked to medium, as ordered, and topped with cheddar cheese, fried onions and fresh local pickles.
The Grilled Cheese Sandwich ($7.95 ) might seem pricey, but there’s plenty of California cheddar melted between slices of the Model Bakery’s sourdough bread. It’s fried in butter and served with a butter lettuce salad decorated with apple slices and dressed in vinaigrette.
Other than a lime pie, desserts aren’t house made, but the Model Bakery (based in St. Helena) made a Chocolate Ganache Cake ($7.95 ) just for this menu, and who can pass up such a symphony of chocolate -- all woodwinds and trombones, dark as roasted coffee beans and a marvel of chocolate textures, from soft and cakey to thick and fudgey. Yum.
To sum up: Great smoked and slow-cooked barbecued chicken, ribs and brisket lead a parade of comfort foods out of Stephen Barber’s kitchen. Pulled pork, sausages, mini burgers, pork chops, skirt steak, roast vinegar chicken, salads, soups, cornbread, mac and cheese, collard greens, beans and hamhocks, and robust wines follow. It’s all good.
Jeff Cox writes a weekly restaurant review column for A&E. You can reach him at jeffcox@sonic.net.
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!
 
Before After
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.
MEET THE PITMASTERS
Congratulations to Ole Hickory Pits customers who won at this year’s 2009 Memphis in May World Championship Barbecue Contest
Whole Hog: 1st place - Party Q; 7th place – Natural Born Grillers
Shoulder: 9th place – The Pit and The Pigulum II
Ribs: 6th place – Porkosaurus; 9th place – Royal Oak
Beef: 1st place – Natural Born Grillers; 9th place – Fossil Fueled Porkers; 10th place – Old Rock House; 11th place – Royal Oak; 22nd place – Hog Wild Competition Team; 77th place – Porkosaurus; 83rd place – Philips/Bodine Cooking Team
Poultry: 3rd place – Royal Oak; 20th place- Fossil Fueled Porkers; 31st place – Natural Born Grillers; 34th place – Party Q; 43rd place – Porkosaurus; 84th place – Old Rock House
Seafood: 23rd place – Royal Oak; 53rd place Party Q; 60th place – Hog Wild Competition Team; 68th place – Porkosaurus; 87th place – Old Rock House
Exotic: 4th place – Royal Oak; 24th place – Hog Wild Competition Team; 41st place – Fossil Fueled Porkers; 44th place – Porkosaurus; 60th place – Old Rock House
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.
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!
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.
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?
Tony
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!
2007 American Royal - Barbecue At Its Best
The 2007 American Royal in Kansas City, Missouri, was once again alive with action as 549 teams raced against the clock to prepare, season, baste, smoke and sauce their way into the judges hearts in the hopes of hearing their name called to be presented with that ever important prestigious as well as lucrative win.
Ole Hickory Pits was well represented in all categories with many owners claiming victory in both the Open and Invitational Contests.
The results for teams winning in the Open Contest with Ole Hickory Pits smokers are as follows:
Overall
2. Slaughterhouse Five
11. 4 Legs Up BBQ
15. Toad Hollar BBQ
17. Smokin Clones BBQ
Sides
20. Texas Rib Rangers BBQ
Chicken
2. Smokin’ Tailgators
6. Toad Hollar BBQ
14. Habitual Smokers
15. Royal Oak
Ribs
4. Smokin Clones BBQ
7. Slaughterhouse Five
14. 4 Legs Up BBQ
Pork
6. Slaughterhouse Five
Brisket
10. Slaughterhouse Five
19. Royal Oak
20. Learn2Q.com
Sausage
17. Quau
Vegetable
2. Texas Rib Rangers BBQ
5. QN4U
Potato
18. Quau
The results for teams winning in the Invitational Contest with Ole Hickory Pits smokers are as follows:
Overall
4. Grillas BBQ Team
9. Smokin’ Clones BBQ
Chicken
2. Jerry King
15. Smokin’ Clones BBQ
Ribs
9. Smokin’ Clones BBQ
10. QN4U
12. Jerry King
Pork
8. Learn 2 Q.com
12. Quau
Brisket
1. Grillas BBQ Team
15. Quau
Congratulations to everyone who participated and especially
those who took home winning honors. Great Job!
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!
Dewig Meats - Continuing A Tradition of Service, History, Awards, and Products
 
Smokin’ Triggers Roars Off With
Grand Championship Win At LP Que
Congratulations to Johnny and Trish Trigg of Alvarado, Texas, for their tremendous win of Grand Champion at this year’s LP Que BBQ Championship held June 15th & 16th in Mt. Pleasant, Iowa.
Team “Smokin’ Triggers” rolled past their competition to the win of $15,000 cash plus a Harley Davidson Ultra Classic motorcycle, valued at $20,000, using their Ole Hickory Pits smoker.
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
greatness.
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.
 
Congratulations Bill!
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!
Congratulations to Timmy Miller – Huffer Hogs
For his FIRST PLACE win in Pork at the Douglas, Ga.,
Smokin’ On The Square BBQ Competition.
(Click here for a photo slide show of the event!)
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!
R.I.P. Reuben!
Featured on the cover of the April 2006 edition of the National Barbecue News
is Reuben Gomez of Bonnie’s BBQ & Catering, Rio Rancho, NM.
In a simple but powerful photo, Reuben emphasizes the importance of
food safety and the proper handling of meat.
In an unrelated article in that same issue is a reprint from the California BBQ Association’s Smokin’ Times recognizing the contribution of
Ole Hickory Pits to a CBBQA event.
This event featured The Baron Of BBQ, Chef Paul Kirk, as he traveled from his home in Kansas City to Los Altos, Calif. to teach his world famous
"School of Pit Masters" class.
Ben Lobenstein, author of the article, went on to say, "Tents were going up, smokers (including a contribution from Ole Hickory Pits) were being positioned, tables were everywhere, and the smell of freshly lit fires filled the crisp morning air. All of this madness had been assembled for the sole purpose of being schooled by the Master."
A special thanks to Robert Mackey of Ole Hickory Pits of CA for
handling the delivery of our pit to the event and making sure we were well represented.
GREAT JOB!
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!
At The Same Time.....
Razorback Cookers had ’em lined up all weekend for a Rib Sampler
at the Best In The West Nugget Rib Cook-Off.
Good Job Ray Allen!
Rolling Bones Receives Rave Review
A review of Rolling Bones BBQ by Meridith Ford of The Atlanta Journal-Constitution was recently featured in the Travel section of the December 30th edition of USA Today.
Meridith was quoted as saying, “It’s the sort of barbecue that comes from a deep understanding of what happens when meat is slow cooked for hours until there is nothing left but well-rendered texture and smoky flavor.”
“It’s Texas style, and sauce is an irrelevant accessory. Frankly, I prefer no sauce at all on Rolling Bones’ beef brisket which possesses just enough chew and pull to be substantial; the flavor is a
mesmerizing mess of indescribable meat and smoke. Ribs are fat and juicy, with lip-tingling spices just below the surface. And the pork shoulder is as good a chopped pork as you’ll get.”
Congratulations Rolling Bones on these
well-deserved compliments!
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