The BBQ Smoker site is all about spreading the good word of great BBQ, and one of the ways I do that is to spotlight teams I come across.  It’s especially nice when I get to meet and showcase a newer team, one who has been taking the Central Florida BBQ and Florida Bar-B-Que Association circuit by storm of late.  Of course, I’m speaking of none other than Blitzkrieg BBQ consisting of Tommy Harden, his wife Jennifer, and their awesome kids Gavin, Devin, and Treyvin.

NEWS FLASH!  Blitzkrieg BBQ will be at the 2012 Winter Have Smoke on the Water BBQ Competition! 

I sent over a few questions for Tommy to answer so that we can all get to know him and his team a bit better.  If you find them relaxing next to their Stumps BBQ Smoker at a competition post turn-in time, definitely stop in and introduce yourself.  Let them know you saw this post, and don’t be shy about sitting down and talking to him for a while.  If Gavin’s there, you better get comfortable. That boy knows more about BBQ at his age than I do after spending several years following the likes of Team Unknown around. But well.. one could argue he might be able to help Dorsey get his Brisket score back to the money!

Getting to Know Blitzkrieg BBQ

How long has Blitzkrieg BBQ been active as a competitive BBQ team?

A buddy and me started in Jan. of 2010, and my wife and I went on our own in Oct of that same year. We cooked 6 contests in 2010, 11 in 2011 and 3 so far this year.

Can you give us a brief rundown of your team members and history?

I am the pit master, and my wife Jennifer helps with prep and does 99% of the clean up.  My 12 year old Gavin helps with everything and has won the Haines City “Kids Q” contest for the past 2 years (he was of age to enter the younger kids division but elected to cook against older kids).

Devin is my 11 year old.  He entered this past year’s “Kids Q” contest, but decided not to cook against his older brother. Instead, he cooked in the younger kids’ class and won it!  Then we have Treyvin, my 6 year old who acts as a distraction to everyone!

What kind of BBQ rig did you start cooking on and how has your BBQ smoker setup changed from then until now?

I started with a small 36 in off set and a double barrel I think it was a 60 in offset.  In Venice of 2010, we received and cooked on 2 Baby Stump’s BBQ Smokers.    Now that we’re on our own, we just cook on the one Baby Stump’s.  My buddy came to a competition once and brought his “Stretch.”  Man, that was sweet!

Have you developed your style of competition BBQ – your flavor profiles, etc on your own? Or, did you learn from anyone in particular? If so, who do you count among your key influences?

Well im my second competition in Haines City back in 2010 Terry McKay of Git-R-Smoked introduced us to Bubba Latimer of Bub-Ba-Q and Walter Stump Mcdowell of Stump’s Smokers – who we have made life long friends with.

Bubba gave us samples of his ribs, pork and brisket. Later after turn in I asked him if he meant for the kids to bring us those samples.  He said “yes, did you learn anything?”  I said “yeah, a great flavor profile!,” and he just smiled and said there you go!

Now as Terry hasn’t ever let me taste anything at a contest he cooks at, he did come to my wife asking if she would run Stump’s boxes for him that weekend. I thought it was for Stump’s benefit, but I learned real quick that it was for us to get an idea of how to build a competition box.  We learned so much that weekend.

Later, I met Myron Mixon of Jack’s Old South who again we made friends for life with. I was talking with Myron in Okeechobee and told him that I was really struggling with a particular meat. Of course Myron asked me if I was “F-ing Stupid!”  Then he let me in on a secret, which I will take to my grave with me.

Lastly, probably one of the most helpful people I’ve met is Kenny Nadeau of Uncle Kenny’s BBQ.  He’s been taking me under his wing and has given me pointer after pointer.

On my own, I’ve made some changes as well.  I make my own rub, which I have always used on chicken, ribs and pork. I have been using another beef rub up until I ran out of it while cooking a competition down in Naples. Now, I use my rub on that too.

I do make my own sauces for everything. I will say I am very proud of my chicken, which is made with my own rub and a sauce I make from scratch as well.  I have never waivered from that recipe, and it keeps doing very well.  I’d also like to say that I have NEVER been to a cooking school, but I  do keep getting tips and pointers from the best in the business.

WOW! That’s some good BBQ insight there, Tommy! 

Folks, there it is.  I’m proud to be able to share some information about Tommy, his family, and the Blitzkrieg BBQ competition team.

If any companies out there are looking for some great advertising placement with this up and coming team, please contact Tommy via the Blitzkrieg BBQ Facebook profile.

If you enjoyed this interview, be sure to check out my other BBQ Smoker Interviews!  You’re sure to find some great reading there.

Related posts:

1. BBQ Smoker Profile: Dorsey Odell of Team Unknown BBQ
2. BBQ Smoker Site Represented at Ziggy Dick’s BBQ
3. What Would I Change About My First BBQ Smoker? – George Hensler
4. Get to Know Team Unknown BBQ – Winter Haven, FL
5. Blitzkrieg BBQ Wins Top Honors at Southern Smokers BBQ
6. BBQ Smoker Buying Advice from the Pros
7. BBQ Smoker and Grilling Sites I Like
8. What Would I Change About My First BBQ Smoker? – Chad Ward
9. Big Pig Jig 2009 in BBQ City, USA – Got a Team Going? Tell Us About it!
10. The 2012 Competition BBQ Season is Here!

Since that time, Whiskey Bent has been a force to be reckoned with on the Florida Bar-B-Que Association (FBA) circuit, and they’ve recently started to take their award winning BBQ talents outside the state to places like Las Vegas and Maryland.

Green Mountain Grills with Chad Ward of Whiskey Bent BBQ

During Whiskey Bent’s BBQ competition history, they’ve cooked on various smokers.  At present, Chad and the Whiskey Bent BBQ crew cook using Green Mountain Grills, which Chad reps for as well.  The following is a transcript of a discussion I had with Chad about his team, their history of cooking on various BBQ Smoker set ups.

Hey Chad, thanks for talking with me, man. Can you give us a brief history of the Whiskey Bent BBQ team?

Whiskey Bent BBQ was formed by myself and Jared Hatcher in 2007. Both of us were traveling extensively for work and wanted something to make sure we still made time to get together with our friends. The intent was to cook a couple of backyard contests a year and to focus more on the good times and partying than the quality of our turn in boxes. That all changed after the first few contests when the competition juices kicked in. In November of 2009, we cooked our first professional contest and haven’t looked back since then. In less than 2 short years we have been fortunate enough to cook over 40 contests in 9 states.

What types of BBQ Smokers have you guys used in the past?

We started with a large offset rotisserie cooker that Jared inherited from his grandfather. This is definitely a well built cooker and can provide food for the masses but we quickly learned that it was not the best for cooking one bite BBQ for the judges. We still have it in the arsenal and use it for vending at BBQ competitions and catering. Our second cooker was a used Stump’s Smoker that we bought from Rub Bagby of Swamp Boys BBQ. This is also a well built cooker and turns out some great product. We cooked competition BBQ on it up until April 2010. We still have this cooker and also use it for vending and catering.

I know you’ve recently become a dealer representative for Green Mountain Grills, so you obviously believe in their quality and performance. Given that Whiskey Bent BBQ has had success as a BBQ competition team with your previous smokers, what promoted you to move to the Green Mountain Grill (GMG) smokers?

We were hesitant at first because we had always talked a little trash about pellet cookers and teams that used them. We felt like you couldn’t get the same quality product from a cooking fuel that looked like rabbit droppings…..boy were we wrong.

We were given the opportunity to pick up an used GMG unit on the cheap and figured we couldn’t go wrong. After cooking on that unit for a month and having success, we decided to buy two new units. We were the only BBQ team in the country at that time that was cooking exclusively on Green Mountain Grills and were given the opportunity to become a dealer representative. We gladly accepted and it has been a great relationship.

We feel that representing GMG gives us an opportunity to provide the every day BBQ cook with a quality cooker that has not only done well on the competition circuilt but is easy enough to be cooked on daily in the backyard. It is also at a price point that is very attainable for the backyard cook and doesn’t require an investment of thousands of dollars. That original used cooker that got all of this started can still be found out on the FBA circuit being cooked on by our good friend Doug Francis with Hogs Gone Wild (you can also find them on Facebook)!

The GMG smokers come in three sizes: the Daniel Boone, the Jim Bowie, and the Big Pig Trailer Rig. Which of these models do you guys use?

We have cooked on all 3 units and the team currently owns 3 Jim Bowie units. We have cooked many competitions on only 2 Jim Bowie units but we have the 3rd already so we bring it along for the ride so it doesn’t feel left out. We did have a Daniel Boone in that past but that has now moved on to our buddy David Kimbrough with All Racked Up BBQ along with two of our former Jim Bowie’s.

In regards to the Big Pig Trailer, we don’t own one of those but we are very fortunate that our long time friend Ron with Grills Plus More in Lakeland, FL has one and let’s us use it when we need it. Let me tell you something, that is one cooking machine! There are numerous times where we have had over 50 pork butts on that cooker and it does a fine job handling that type of load. We appreciate Ron for not only letting us use the Big Pig but also for introducing us to the GMG cookers. Ron and his wife Nancy have a great BBQ shop and anyone in the area should definitely stop by.

How would you break down the various GMG models in terms of the “fit” they provide for various types of users? What situations prompt the use of each model?

The Daniel Boone is a great cooker for the backyard BBQ cook that has a family of 3-4 and wants to cook on it to feed the family. It is very efficient on pellet consumption and has 400 square inches of cooking space. This will allow you to cook one pork butt and one brisket comfortably. We have sold a few of these units to backyard BBQ cooks and they couldn’t be happier.

The Jim Bowie model is a little bit bigger than the Daniel Boone model with 600 square inches of cooking space. This provides enough space for 6 pork butts, 3 briskets, 7 slabs of ribs or a whole mess of chicken. We find that most of our customers that buy this model are either competition teams or people that like to entertain at their home and like the extra cooking space to make sure that everyone gets their fair share of stellar BBQ.

The Big Pig Trailer Rig is built for one reason and that is high volume vending and catering. It is a healthy investment but when you look at other cookers that can handle that type of volume and the high level of fuel efficiency that the Big Pig has it is the best investment out there for the person that is consistently cooking for hundreds of people.

I know that GMG also produces pellets for use in their smokers. Can you talk about the types of wood available and how the GMG pellets stack up against other brands? Could you use other brands of pellets in the GMGs?

GMG does produce their own pellet and we use it exclusively. The GMG pellet is high heat extruded so that means that there are no fillers and each pellet is 100% wood unlike some of the other pellets on the market. GMG only sells one “flavor”. There reason for that is they have already blended it for the customer. Each pellet contains 65% hardwood which is hickory and oak and 35% soft woods which are cherry, maple and apple. This combination provides the color and flavor that every cook wants on his product.

If a customer wants to use another pellet in their GMG smoker, they are more than welcome to do that. We just warn them that the other pellets contain more dust than other products so they may have to vacuum out there firepot before cooking more often then with GMG pellets. The other thing that we advise is that the value you get with the GMG pellet is second to none as you can buy a 28 lb. bag of pellets for a retail price of $19.95. There is no better price per pound for a cooking pellet on the market.

Lastly, how can folks get their hands on one of these Green Mountain Grill models, and are there any specials or discounts you can provide to folks who mention that they read this post on the BBQ Smoker Site?

If anyone is interested in a Green Mountain Grill, we would love to talk to them. If they are in our area, we can handle it for them. If not, we can get them in touch with a dealer in their area. Anyone buys a cooker from Whiskey Bent BBQ and mentions this article will receive a 15% discount off the retail price. You can reach us at Whiskey Bent BBQ on Facebook, Whiskey Bent BBQ on Twitter or on our website.

Related posts:

1. What Would I Change About My First BBQ Smoker? – Chad Ward
2. Whiskey Bent BBQ – Stepping up to the Big Time in Bartow
3. Whiskey Bent and Jack’s Old South Take Top Honors at 2011 Suncoast BBQ Bash
4. In the Hut – Podcast Episode with Whiskey Bent and Diva Q
5. BBQ Grill Reviews: Top 2 Char-Broil Infrared BBQ Grills
6. BBQ Grill Review: Bestselling Propane Grills
7. Lynx BBQ Grills – The Ultimate Grilling Machines
8. Suncoast BBQ Bash – Venice, FL
9. 2nd Annual Bartow Bluegrass & BBQ Results Are In (FBA)
10. C-Dub’s BBQ Rub – the Official Rub of the 2011 Las Vegas Smoke on the Water BBQ Championship

As usual, the “grab your meat,” “stick your meat,”  ”rub your meat” phrases were in full force – and it was funny!  Why? Because meat jokes are always funny. Just like poop and fart jokes are always funny.  It’s just the way it is, folks… especially in BBQ Smoker Land!

If you haven’t picked up a copy of Myron Mixon’s book:  Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue, do so.  Already a New York Times Best Seller, you’re sure to love it.

Related posts:

1. Myron Mixon to Compete in BubbleQ Miami 2011
2. Smokin’ with Myron Mixon: Backyard ‘Cue Made Simple from the Winningest Man in Barbecue
3. BBQ Pitmasters – Messin’ with Myron Mixon’s Muffins? Bad Idea!
4. BBQ for Women… and Football, Too!
5. 4th of July BBQ Recipes – Cranberry, Walnut, Smoked Turkey Salad from Cuetopia, TX
6. TLC’s BBQ Pitmaster Series… Was it What You Thought it Would Be?
7. Use Forums to Pick Up Some Great Smoked BBQ Tips
8. Whiskey Bent and Jack’s Old South Take Top Honors at 2011 Suncoast BBQ Bash
9. 4th of July BBQ Recipes
10. TLC’s BBQ Pitmasters Series Airs Tonight (Thursday) 10 PM ET/ 9 PM Central

Here’s the official take on this event from the Smoke on the Water Website:

Considered the world’s richest contest with a guaranteed purse of $125,000, the Kansas City Barbeque Society sanctioned USA Barbecue Champion’s purse of $25,000 is the largest on the competition circuit. We’re also spreading the love by paying top fifteen overall and through fifty places in all four categories.

The USA Barbecue Championship is held at The Orleans Hotel & Casino, right off the bright lights of the famous Las Vegas Strip.

Six figure prize money, 100% certified judges and amenities second to none. Does your team belong?

Allegra contacted me via twitter a few weeks ago and broke the news.  I was stoked, as C-Dub’s BBQ Rub and their Vo0 Doo Rub are some of the best rubs I’ve come across, and are favorites of folks like Brian Meagher over at Hot Sauce Daily, too.  As such, it’s awesome to see good products made by great people getting the PR they deserve!    Once I got her tweet,

I sent over a few questions for her to answer via email.  Here’s a transcript of what she said.

It’s been a while since we’ve talked here on the BBQ Smoker Site. Seem’s you guys have been busy. Can you tell us a bit about your travels of late?

Absolutely, and thanks for offering to share our great news with your readers over at the BBQ Smoker Site! We have been super busy! We went down to North Carolina for a visit, just completed our first BBQ competition cook-0ff, and a couple of days before we left for NC we got a call asking if our VooDoo Rub would like to be a sponsor for the Smoke on the Water Productions 2011 USA Barbeque Championship in Vegas May 20-22 Weekend!  (Editor’s note – um, yeah… that qualifies as both busy and exciting!)

How did the connection between C-Dub’s Rub and Smoke on the Water Productions come about? Did you reach out to them or did they contact you?

They actually contacted us from hearing about our VooDoo Rub. This is something we were not anticipating, but as a small business it was an opportunity we did not want to pass up. It is cool seeing C-Dub’s Logo underneath Budweiser’s! Who knew?

Obviously this event means a lot of increased visibility for the C-Dub’s BBQ Rub product line. Have you guys had any increase in sales since your logo went live on the 2011 Smoke on the Water Las Vegas site? What do you think this event might mean to your business as a whole?

We have seen an increase in sales from areas we have not seen before, increased web traffic, more googling etc. We will have a vending spot down there as well which will open the doors to a market we would not have access to.

Overall brand recognition is a huge goal for us at this event, and we’re ready, baby! We will have Rub samples to give out, and of course –  T-shirts, BBQ Rub and our very popular “Get Naked” Aprons for sale!

Our product is currently being given away as a promotional item for a local radio show as well. This has also has given us some validation to others that we are not a fly by night operation and that we are serious about our business. Overall, inclusion as a sponsor for the 2011 Las Vegas Smoke on the Water BBQ Championship has opened up some doors to opportunities we would not have had otherwise. So, we are anxious and excited about this new venture!

One special treat for us is that while at this event, we’ll get to meet other BBQers that we have chatted with on Facebook and twitter, like the folks over at Whiskey Bent BBQ from your neck of the woods in Lakeland, FL!  We can’t wait to get to meet them, especially as we are also new to this Las Vegas Smoke on the Water cook-off event!

Related posts:

1. Smoke On The Water BBQ Competition – Winter Haven, FL
2. Woodhouse Grill, Uncle Kenny’s BBQ Take Smoke on the Water BBQ Honors
3. Smoke on the Water BBQ & Bluegrass Festival – Thomaston, Georgia
4. Winter Haven, FL – Smoke on the Water BBQ Competition
5. Guess Who’s Judging the 2011 Sam’s Club BBQ Series in Orlando, Florida?
6. Uncle Kenny’s BBQ Plans to Cut the Mustard at the 2011 Ribs on the Ridge BBQ Competition
7. 2011 Biker Blues & BBQ Classic – Salisbury, North Carolina
8. Whiskey Bent and Jack’s Old South Take Top Honors at 2011 Suncoast BBQ Bash
9. Winter Haven BBQ Report: Brock's Smoke Hut – Awesome BBQ at an Awesome Price
10. C-Dub’s BBQ Rub Goes to Brussels… Sprouts, that is!

Scottie is a very well known member of the KCBS competition family – and many folks across the nation are aware of his efforts as well.   It goes without saying that his spirit and efforts in supporting cancer research have placed him firmly within the softer spots of many of our hearts.   I believe in his efforts, so I’ll use this blog post as a chance to promote his work and give those of you who might not know much about him a little insight into one of competition barbecue’s charitable heroes.

About the Corliss Johnson Memorial Foundation

I did a bit of surfing and came across a 2010 blog article on Scottie’s work with the Corliss Johnson Memorial Foundation from the Feinberg School of Medicine at Northwestern University in Evanston, Illinois.   To provide some background on what Scottie’s efforts are all about, I’ll quote what it states here:

In 2004, Scott Johnson founded the Corliss Johnson Memorial Foundation in memory of his wife and with a great commitment to support GI cancer research. For the past six years, the Corliss Johnson Memorial Foundation has helped support numerous clinical research studies in GI cancer at Northwestern University Feinberg School of Medicine, making a difference in the lives of patients and their families. The Foundation’s partnership and trust in the exceptional leadership of Mary Mulcahy, MD—Corliss Johnson’s oncologist—already has made so much possible at the medical school. To advance greater research, and to acknowledge the Foundation’s tremendous support, the first Corliss Johnson Oncology Scholar was recently named within the Division of Hematology/Oncology.

Polina Khrizman, MD, a native of Ukraine, completed a combined BA/MD six-year medical degree program at the University of Missouri – Kansas City, and her internship and residency in internal medicine at Northwestern University. As the inaugural Corliss Johnson Oncology Scholar, Dr. Khrizman is pursuing a fellowship in the Division of Hematology/Oncology at the Feinberg School.

Dr. Khrizman’s interest in clinical GI oncology originated during her residency and developed further as she conducted various research projects, such as a review paper on stage II colon cancer and molecular markers, a review of curative therapies in metastatic colon cancer, and an original article on the use of stereotactic body radiotherapy (SBRT) in GI malignancies. Many of her recent investigations have focused on anal and rectal cancers. As the Corliss Johnson Oncology Scholar, Dr. Khrizman hopes to continue her pursuit of clinical research, introducing innovative ideas to the GI Medical Oncology program at the Lurie Cancer Center.

Through the Corliss Johnson Memorial Foundation, Scott Johnson plans and executes a golf outing every August to raise funds for medical research. In addition, he is an advocate for awareness across the country as he travels with his two daughters, Zoe and Lexi, competing in BBQ contests to raise money for the foundation. As the World Champion Cancer Sucks! BBQ Team, Scott and his daughters bring awareness to the disease while raising money in memory of their wife and mother. - Source: Feinberg School of Medicine News Archive, Northwestern University

 

To learn more about what Scottie is up to with CancerSucksChicago.com, I sent over a few questions that he was kind enough to answer.  Here’s a transcript of our email correspondence.

Hey Scottie, thanks for getting back to me with your answers to some of  our questions.  Can you tell our readers a bit out your history with competition BBQ?

I used to cook what I called BBQ in my backyard on my Weber Kettles. I realized that there were things (smokers) that were specific to what I was trying to accomplish. I got a cheap Brinkman water smoker, then advanced to a Black Diamond, and then I got a (Fast Eddie’s) FE-100. That was back in 2001.   I then played with the FE and cooked two KCBS competitions in 2002. We took a few years off to get our feet under us, and then we cooked two contests in 2005. In 2006, I thought I would go “Full Time,” at least that is what I thought 10 contests would be! LOL!

We were fortunate enough to win the Jack Daniel’s World Invitational Championship in 2006. The weekend we won the Jack is when I found out that my Dad passed away, from what else, cancer, on my way to the Jack Cook’s Meeting.

My sister went home to take care of arrangements, and I decided to stay and cook one for my Dad. He told me before I left to follow my dreams and to bring the hardware home. Well, I did get to bring the hardware home for my Dad in his memory. As a team, we have won multiple Grand Championships and Reserve Grand Championships. Our best year we won 5 GC’s and 4 RGC’s. We finished 8th Overall in the KCBS Team of the Year.

Where and how often do you compete these days? Do you stick to a particular circuit?

I cook KCBS contests. I’m loyal and figure why switch up? As far as how many contests…I have gone from cooking 27 contests in a year down to around 15 contests a year. There is no state that we will not go to. So far we have cooked in 29 different states, with a few more new states planned for this season.

What kind of rig are you using now for competitions?

As far as a rig goes,  I have a toyhauler RV. It is a 31’ Class C RV, that also has a 10’ garage area in the back. It allows me to transport my cooking gear and converts to a kitchen/work area. My smokers are an original FE-100, FEC-100, and I just added a Jambo smoker to my collection. I’m practicing every weekend on it!

As far as the woods you use, do you have a particular flavor profile you stick to for competition cooks?

I like hickory.

Bill Arnold of Blues Hog BBQ Sauce made a point to stress his love of BBQ Competitions as ways to help out folks who are in need of financial assistance – referencing specifically his affinity for helping to raise money for Cancer. Sounds like you share his sentiment. Can you talk a bit about this?

Bill is the man. We have gone back a long time. He supports not only my team, but also my foundation. Bill is also a cancer survivor, and I respect him for the long road he has had to travel over the years. Bill and I also have another thing in common. We are single dad’s trying to raise a house full of girls. But we and the girls are making it. They are also friends on the circuit, so that is a fun thing to see the girls interacting during competitions.

Can you give us the run down on CancerSucksChicago.com? How long as it been an active organization? How did it get up and running?

When my wife Corliss passed away in 2003, I knew I wanted to try and make a difference. We started a 501(c)(3) organization in her memory to raise money for cancer research and to assist those who are fighting cancer. Corliss used to wear a Cancer Sucks! button every Thursday to her chemo treatments. She did this for almost 18 months!!!

When I started back on the BBQ circuit, I wanted to recognize her for the strength that she had shown during her treatment. I used the button she wore as inspiration. That is where CancerSucksChicago.com comes from. We donate any proceeds back to the foundation.  So far, we have raised almost $200,000 for cancer research.

What’s the best way for folks to contribute to the CancerSucksChicago cause?

We have a PayPal account and link on our web page. We are having our website redone, but it will be so nice when it is released. (any day now!!!) We also accept checks, for which we have the mailing info on our website. Either CancerSucksChicago.com or CorlissFoundation.com will take you there.

Are there any additional sites, links, etc. you’d like to share with our readers?

Sure, folks should check out BluesHog.com, smokingunsbbq.com, bbqrsdelight.com

Thank you, Scottie for providing us with answers to our questions regarding the good work you and your Cancer Sucks BBQ Team are doing. Folks, I urge you to visit CancerSucksChicago.com and give what you’re able.  Remember, whether it’s a good meal or the gift of hope, giving is what competition BBQ is all about.

Related posts:

1. Interview with Karen Walker, KCBS Contest and Volunteers Manager
2. Interview with KCBS Board of Directors Candidate Candy Weaver
3. Interview with KCBS Board of Directors Candidate Jeff Stith
4. Interview with TLC’s BBQ Pitmasters Series Executive Producer, John Markus
5. Slow Food BBQ: An Interview with John Lynch of Cripple Creek BBQ
6. Naked Interview with the Makers of C-Dub’s BBQ Rub
7. 2009 Plant City KCBS Judging Class Mints a New Judge… Me!
8. Any Resources out There for BBQ Smoker Plans or Kits?