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You no longer have to wait for the postal service to receive your monthly dose of barbecue from the National Barbecue News. You can now have access to the National Barbecue News any time and any place! This is the exact same info and look as the regular printed version, but available now in an electronic format that is viewable from any computer or mobile device.
In addition to the current monthly issue you will also gain access to over 3 years of back issues as well...and all for just $10!
Click Here for a sample copy of our online version! |
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 NEWS
HEADLINES
The Shed ready to add a new chapter to their great story
Cooking for a cause: Operation BBQ Relief feeds Alabama tornado victims
Jack’s Old South entertains South Korean dignitaries at JOS compound
Peanut Patch Boiled BBQ Peanuts
Back to the Future Part 2: BBQ competitions & Myron Mixon
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2012 Sauces of Honor Winners
National Barbecue News
BEST SAUCE ON CHICKEN
- Big Bob Gibson Bar-B-Q Championship Red Sauce
- Fireman’s Finest BBQ Sauce
- Chasin’ the Ring BBQ Honey Spice
- Cranberry Delite by Tennessee River BBQ Sauce
- Demon Pig Original
- Popa Sisco’s Arkansaw Hog Sauce (Hot)
- Texas Smokehouse Original BBQ Sauce
- Uncle Kenny’s BBQ (Mustard)
- Popa Sisco’s Arkansaw Hog Sauce
- Betty Blend by Freddy Ray’s BBQ
- BBQ Pete’s Spicy Western Sauce
- Hart’s Smokin’ Sauce
- Grumpy’s Pirate Reserve “Bold XX”
- Jenks Handcrafted BBQ Sauce
- King of the Pit Original
BEST SAUCE ON PORK
- Chasin’ the Ring BBQ Ooops!
- Jack’s Kansas City Style
- Big B’s Down-N-Dirty Barbecue
- Brown Dog, Sam Dog Barbeque
- Uncle Kenny’s BBQ (Mustard)
- Williamson Bros. Bar-B-Q Original
- Jenks Handcrafted BBQ Sauce
- Original Smokin’ Sauce by Tom Hisnich Jr.
- Sucklebusters Original
- Demon Pig Original
- King of the Pit Original
- Patter Fam Sauces Hot Barbecue Sauce
- Sweet Barbecue Sauce by Beaches Café
- Uncle Kenny’s BBQ Original
- Head’s Red BBQ Sauce
BEST SAUCE ON BEEF
- Demon Pig Blaze Orange BBQ Sauce
- Millie’s Sweet & Tasty Barbecue Sauce
- Millie’s Sweet & Spicy Barbecue Sauce
- Sugar Britches Sweet & Sticky BBQ Sauce
- BBQ Pete’s Spicy Western Sauce
- Sucklebuster’s Original
- Bayou Bliss by Blends of the South
- Texas Smokehouse Original BBQ Sauce
- Tennessee River Original BBQ Sauce
- BBQ Pete’s Puyallup Fair Sauce
- El Toro’s BBQ’s “Angry Bull Sauce”
- Williamson Bros. Original BBQ Sauce
- Hart’s Smokin’ Sauce
- Okie Steak House BBQ Sauce
- Popa Sisco’s Arkansaw Hog Sauce
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Photo courtesy of Bob Trudnak
Shotgun Fred Pirkle and Jennifer Sue Liss, daughter of Ron Liss (Taste-Liss BBQ) of Houston, TX. Fred spoke at her funeral in December 2009. |
Remembering The ‘Guru’ of BBQ
By Bob Trudnak
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Photo courtesy of Bob Trudnak
Fred and Bob with Kevin and Clara Bevington in 2003. |
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Photo courtesy of Bob Trudnak
Shotgun Fred doing what he loved. |
I remember the first day I met “Shotgun” Fred Pirkle. It was in December of 1999 and I was being interviewed for a position as a marketing / graphics assistant for his thermostatic valve control business, Therm -Omega-Tech Inc. Fred decided to hire me that day. I didn’t realize it at the time, but I had just begun what would turn out to be a very exciting career and I had also met what would prove to be a very dear friend.
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Photo courtesy of Bob Trudnak
Fred and George Stone of Cool Smoke. |
Fred was very proud of his business and worked very hard. He was enthusiastic about everything we spoke about and passionate about designing and creating products to make life easier and more enjoyable. I had a sense I was in for a wild ride and fun times ahead. Time would prove I was right. Almost immediately, we discovered that we shared a mutual interest in cooking, more specifically in BBQ cooking.(...Read More) |
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Back to the Future Part 3: Myron Mixon’s greatest contribution
A boy’s take on the history, current state, and future
By Jeff Finger
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Photo submitted by Jeff Finger
Trimming the greens & grind meat for the stew. |
This is the third of 3 articles concerning one Georgia boy’s take on the history, current state, and future of the BBQ tradition.
A couple of months ago I wrote about growing up in Oconee County, Georgia, and relishing the Union Christian Church’s annual BBQ. I spoke of playing in the creek at Harris Shoals Park while some local politician pulled pork from the cinder block pits. And I referenced the fact that in almost every single public park, a cinder block pit was available for community use.
Church functions, school functions, political functions, civic and community group functions, as well as family reunions, they all involved BBQ off the pit.
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Photo submitted by Jeff Finger
You have to be up to enjoy the sunrise! |
As such, within each community, the pitmasters who worked the cheap, tough meat into such a wonderous delight often gained a local reputation of epic proportions. Local BBQ becomes tradition, and each individual area that you visit has the absolute best. If you don’t believe me, just ask the folks who live there.
The competition circuit evolved from this “social and political force” – the quest to determine who and what really is the best.
Then last month I wrote – let’s be honest – I whined about the evolution of the competition circuit from what I perceived as a move from an event which often featured regional flair and was a competition of great BBQ styles to a contest that is a competition of just one style.
I concluded, “Is there hope for the future of BBQ?” Hope for the traditional flavors or will we, like the Chamber of Commerce during a storm, continue to “just pour sugar on it,” and judge it to be “good?”(...Read More) |
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A BBQ’ers review of Gary’s Seasonings and Q•Knots
By Carlene Phelps
thesquealer@nationalbbqfestival.com
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Photo by Carlene Phelps
Chicken breasts rubbed with Gary’s Original Blend and Gary’s Too Hot for Mama and ready for the grill. |
It's spring here in South Georgia and has been for quite some time! There are several items that have been sent for testing, and I'll try to get most of them in before summer is over.
One of the items we tested this month was a couple of rub seasonings from Gary's Seasoning of Oak Hills, CA. Kell brought these back, via his suitcase, from the National Barbecue Association Annual Convention in San Diego. There is the Original Blend and another one labeled Too Hot for Mama — and you're right — the second blend is too hot for this Mama! Kell tried both on some chicken breasts for his family, rubbing half with regular and the remainder with the hot. His son Bailey puts hot sauce on his fried chicken, so it probably doesn't get too hot for him, and Kell doesn't eat his wings with 'wimpy' sauce, so they loved the 'Too Hot for Mama' blend, and the girls loved the regular blend. I managed to get a photo before they hit the pit but Kell forgot to get one at the table — a little too late unless you want to get a picture of the smiles when the meal was finished! (...Read More) |
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Photo by Frank Boyer
Judy Heslar was presented The Unsung Hero Award at the 2010 Jack Daniels Invitational. |
BBQ community loses an ‘unsung hero’
Judy Hesler passed away Wednesday, March 14, 2012, following a long battle with cancer. Funeral services were held Saturday, March 17, 2012. Anyone who met or talked with Judy knows just how much she loved and supported the Jack Daniel’s Barbecue. She was awarded the Unsung Hero Award at the 2010 Jack Daniels Invitational Barbecue. She will be dearly missed, more than words can express.
In lieu of flowers, please send donations to Jennings Moore-Cortner Funeral Home, 181 Majors Blvd., Lynchburg, TN 37352.
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Barbecue Photo Challenge Winner
Photo by J.D. Parker
Little five-year-old Parker Boyles enjoys some of Paw Paw's BBQ ribs while on vacation in Orange Beach, AL. Parker is the son of Kristy and Bret Boyles from Washington, D.C., and the grandson of Marie and J.D. Parker from Lucedale, MS. He is also a member of the cooking team, Paw Paw's Backyard BBQ.
Have a fantastic photo from your summer barbecue? Submit it to our Summer Barbecue Photo Challenge. Each month's winner will receive a BBQ starter kit, which includes a one year subscription to the National Barbecue News, a 19.6 oz. bottle of The Old Smokehouse Brand BBQ Juice, 5.7 oz. bottle of The Old Smokehouse Brand BBQ Rub, your choice of two How-To-Barbecue DVDs (choose from chicken, ribs, whole hog, or shoulder), and a professional spot check thermometer with clip. This starter kit is valued at $50.
Email your photo submission to editor@barbecuenews.com or mail it to P.O. Box 981, Douglas, GA 31534.
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