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2016 News Archive

This is the page of our website where you will find a collection of each article that is written on our website for each year. In 2016, we had the idea to keep an archive to allow visitors to read back through articles to learn about our various events. Once an article is replaced on the Homepage , that article is moved here.

Four Contests Since A Wrap-Up

It's the busiest time of the year for our webmaster's business so the Smoke This BBQ site has taken a little bit of a back seat. However, a cold Monday morning provides a great opportunity to catch up on BBQ!  Smoke This has competed in two contests recently with some decent results to show for it. On March 3-4, the team traveled to Lawrenceville, GA for the second annual Sip-N-Swine competition.  The competition is one of the best because it is organized by fellow competitors, Jim and Cindy Lloyd of Swine & Shine BBQ.  These folks along with a multitude of volunteers run an awesome event.  It helps to have a great venue like the parking lot of the local minor league baseball team.  This year 63 teams gathered in a effort to help the group raise money for local charities.  Smoke This finished 3rd in the field being anchored by a 4th place in ribs and a 7th place in brisket.  A solid finish in the chicken category provided the boost needed to secure a top 5. It was awesome to see our great sponsor the Atlanta BBQ Store win Grand Champion and our NC brethren, Who Cares BBQ finish Reserve Grand Champion.  Overall, NC teams finished in five of the top 10 spots.  Congrats to Sauced!, Muttley Crew and Midnight Burn on great finishes.

This past weekend, March 10-11, Smoke This went shorthanded on the long trip to south Georgia for the 4th annual Flames on the Flint in Bainbridge, GA.  This event, in correlation with Bainbridge's RiverTown Days events, has a total purse of $50,000 and draws top teams from all over.  This year, 67 teams arrived Thursday and Friday to prepare for competition.  While Smoke This only had 1/2 its team present, they prospered.  While only receiving one call, an 8th place in the rib category, they were consistent enough to finish 8th overall in a great field and bring home a good payday. Congratulations are in order for our NC brethren Sauced! on a great 4th place finish overall, Midnight Burn with a 7th in chicken and Muttley Crew 6th in Pork. It was also great to see the Atlanta BBQ Store with another great outing finishing 10th overall.

We Are Behind On Updates! - March 12, 2017

It's the busiest time of the year for our webmaster's business so the Smoke This BBQ site has taken a little bit of a back seat. However, a cold Monday morning provides a great opportunity to catch up on BBQ!  Smoke This has competed in two contests recently with some decent results to show for it. On March 3-4, the team traveled to Lawrenceville, GA for the second annual Sip-N-Swine competition.  The competition is one of the best because it is organized by fellow competitors, Jim and Cindy Lloyd of Swine & Shine BBQ.  These folks along with a multitude of volunteers run an awesome event.  It helps to have a great venue like the parking lot of the local minor league baseball team.  This year 63 teams gathered in a effort to help the group raise money for local charities.  Smoke This finished 3rd in the field being anchored by a 4th place in ribs and a 7th place in brisket.  A solid finish in the chicken category provided the boost needed to secure a top 5. It was awesome to see our great sponsor the Atlanta BBQ Store win Grand Champion and our NC brethren, Who Cares BBQ finish Reserve Grand Champion.  Overall, NC teams finished in five of the top 10 spots.  Congrats to Sauced!, Muttley Crew and Midnight Burn on great finishes.

This past weekend, March 10-11, Smoke This went shorthanded on the long trip to south Georgia for the 4th annual Flames on the Flint in Bainbridge, GA.  This event, in correlation with Bainbridge's RiverTown Days events, has a total purse of $50,000 and draws top teams from all over.  This year, 67 teams arrived Thursday and Friday to prepare for competition.  While Smoke This only had 1/2 its team present, they prospered.  While only receiving one call, an 8th place in the rib category, they were consistent enough to finish 8th overall in a great field and bring home a good payday. Congratulations are in order for our NC brethren Sauced! on a great 4th place finish overall, Midnight Burn with a 7th in chicken and Muttley Crew 6th in Pork. It was also great to see the Atlanta BBQ Store with another great outing finishing 10th overall.

The team left from Bainbridge early Sunday morning enroute to Pensacola, FL where they will spend the week before moving into the contest area late Thursday night for the upcoming competition on March 24-25.  One team member flew in Sunday night to join the guys and will be there through the contest and on to Louisiana the next week.

We mention our sponsor quite a bit but can't say enough about them.  Randy and his team go above and beyond to make sure we have the rubs, injections and sauce we need to be prepared! Be sure to visit the website for all our bbq needs or give them a call at 706.536.2901.

Brasstown Valley Wrap-up - February 6, 2017

This past week started the KCBS season for Smoke This. It also marked the teams first visit to Young Harris, GA and the Brasstown Valley Resort home of the annual Georgia BBQ Championship banquet. Forty-one great teams were gathered in the valley to cook this contest. It was a unique contest in that turn-in for the competition didn't follow normal timing. Instead of beginning at 12, the first turn-in window began at 3:00 pm. This required teams to adjust their entire schedules, which is not a difficult task for teams that compete with regularity. The team used this weekend as an opportunity to work on some new processes and recipes for pork and brisket in a competition environment. The results were mixed in the pork bombed and brisket did well but there were many lessons learned that will be carried on to the next event in four weeks. Chicken has been a great category for several contests now. This weekend it didn't score well and probably should have been cooked a little longer. Yardbird was a disappointing 28th overall. Ribs have undergone a facelift of sorts and the hard work is beginning to pay off. Again, the results weren't great with an 18th place finish but the gains were substantial. The process and recipe for pork was 100% new. The bottom-line is that the pork bombed with a 35th place finish. However, cooking it another 30 minutes and adding some more sauce would have, potentially, made a huge difference. The new process and recipe for brisket also paid off with a 10th place finish.

Following the contest awards was the 2016 Georgia BBQ Championship banquet. Smoke This "accidentally" competed in six qualifying events in 2016. We say accidentally because at the beginning of the season, the team didn't know that the GBC existed. It just so happens that several of the scheduled events were a part of the teams schedule. At the end of the year, Smoke This had finished 6th in both brisket and chicken as well as 6th overall. Pork and Ribs were both top 20 finishes. The photo above is of members holding their trophies from the banquet.

Smoke This will now be idle until March 3-4 when they return to action in Lawrenceville, GA at the 2nd Annual Sip & Swine BBQ Festival.

 

With Break Over, Team Heads To Florida - January 16, 2017

After the shortest break between competition seasons that Smoke This has ever had, the team recently competed in Florida at the Sonny's Smokin' Showdown. This event is an invitational-only event comprised of teams that won specific qualifying events. Our grand championship in Maggie Valley in July of 2016 was our ticket to this event. Sonny's BBQ presents this event which was hosted by the Central Florida Zoo in Sanford, FL. The total purse was $68,000 and included a steak challenge on Friday evening and a mystery meat on Saturday, which turned out to be boneless, skinless turkey breast. Fifty-two teams chose to attend this 2nd year event that could become one of the premier events in the country.

On Saturday morning, it became apparent that the day was going to be a struggle as far as the overall standings go. Both of the briskets were overcooked to the point of falling apart. Knowing that the chance for winning a grand championship was over was a difficult pill to swallow. However, there was still a possibility that the team would finish strong in the other meats and with the top-15 in each category and overall being paid, the day wasn't completely wasted. The turn in times were different than normal. Instead of beginning at noon with chicken and having 30 minutes between turn in times, the first meat had to be turned in at 10am and was brisket! Following brisket at 11am was chicken, then ribs at 12 and pork at 1pm.

Once the disaster was discovered with the brisket, it became apparent that the team had to be really careful with chicken and ribs. As was the case with the brisket, both of those meats cooked much faster than normal. The chicken was done over 30 minutes ahead of time! The chicken was spot on! After squeezing nine pieces into a box turning in, confidence was high that the judges would appreciate the product turned in. The ribs were done early too. The best explanation was humidity. After all, we were in Florida was humidity was made! The team suffered a little issue during the saucing process that caused some anxiety but in the end, the product which was turned in, with 20 seconds left before disqualification, was a good product. Pork was the final product to be turned in. The pork had a good taste and was cooked very well. The tenderness of the pork was very good, something that has been a little bit of a struggle at times. Once all four meats were in, the team sat back to relax and left that the overall quality of the cook was good and something to be proud of. Well, except the mishap with the brisket.

In a field of 52 champion level pitmasters, you never really know what to expect at an awards ceremony. In addition to the level of competition, there was also unknowns about how the judging would be. This event was being judged based on the Florida BBQ Association (FBA) rules and criteria. Smoke This had never cooked an event that utilized FBA criteria. Most of the advice that the team received before heading south was to leave the vinegar at home and bet on sweet. The awards got started with the National Anthem, something that more events should do. Finishers 2-15 were called to the stage in alphabetical order. Then teams were called beginning at 15 down to 2nd. Smoke This was ecstatic be called to join 14 other teams during the chicken category. They were humbled to be called last, meaning they finished 2nd in chicken. What a great result! Sauced! from Charlotte won the chicken category so it was an NC sweep for the top chicken awards! Sadly, for Smoke This, it was the last time they'd hear the team called all day. The overall result was a disappointing 41st. Hurt drastically by the brisket but not helped by ribs and pork, Smoke This finished worse than they wanted. The experience of the event, however, offers great incentive to win in 2017 and get another invitation in 2018!

The KCBS points chase begins, for Smoke This, on February 3-4 in Young Harris, GA. This event will also be a little different because of changed turn in times and the fact that Saturday night after the contest will be the Georgia BBQ Championship Banquet. The team finished 6th overall, in chicken and in brisket during the 2016 season in the GBC qualifying events. Not bad considering it was halfway through the season before we even realized that the GBC existed!