Sep 12 2013
Bubba Grills Named 2012-2013 Team of the Year
The Georgia Barbecue Association (GBA) held its annual Team of the Year awards at the 8th Annual Comsouth Hambone Jam in Fort Valley, GA. The GBA used the occasion to honor one of its founding fathers by naming the award for the annual season long points competition the A.K. Saville Team of the Year Award in honor of the first President of the organization. The GBA also recognized its Past Presidents with a special shirt. Shown below right are: (l-r) A.K. Saville, Lonnie Smith, Jeff Schram, & Harry Faircloth. Not shown is Raymond Poore.
Lonnie Smith, another founding member of the GBA, and his Bubba Grills team won the first A.K. Saville Team of the Year Award. During the 2012-2013 contest season, Bubba Grills won 3 Grand Championship and 4 Reserve Grand Championships. The team took first place honors in Pork Loin once, Pulled Pork twice and an amazing 6 times in Ribs.
Coming in second place in the point standings was Sauced Hogs Smoke Shack. Since Bubba Grills, the grill manufacturer, was the sponsor for the Team of the Year contest, Lonnie Smith passed the Bubba Grills smoker down to the runner-up for their strong showing throughout the year.
Finishing third in the points race was Smokin 42 BBQ. Bethel Smokers claimed the fourth spot with Anarque taking fifth place. Sixth place went to Smokin AJs. Jethro’s Cooking Crew took seventh. Old Henry’s BBQ got the call for eighth place. Budmeisters finished the year in ninth place with Smokin Grill BBQ rounding out the top 10 teams for the year.
Sep 09 2013
Cooking With Stump Wins GBA State Championship
The ComSouth Hambone Jam is held in Fort Valley each year which is the birthplace of the Georgia Barbecue Association (GBA). The event not only kicks off the new competition year, but also claim the ComSouth Hambone Jam Grand Championship along with the state title. Stunmp McDowell’s pulled pork entry was the highest scoring box in the finals round. The Champion was also presented an Assassin gravity fed smoker courtesy of C&C.
Comsouth Hambone Jam Grand Champion & GBA Georgia State Champion – Cooking with Stump
Sauced Hogs Smoke Shack placed first in Loin, 4th in Pork & 7th in Ribs to record the highest cumulative score in the preliminary rounds and win the Reserve Grand Championship.
Reserve Grand Champions – Sauced Hogs Smoke Shack
Following Sauced Hogs Smoke Shack first place finish in Loin was runner-up, SmokingWilly’s Squealers. Third place went to a local Fort Valley team in their first GBA contest, Pig Witta Swig BBQ. Smarr Cooking Crew claimed the 4th spot with Smokin’ 42 BBQ in fifth place. Cooking with Stump’s Grand Championship Pork entry topped the field in the category. Thomas Henry of Budmiesters came in second. Third place went to ComSouth Hi Tech Smokers. Sauced Hogs Smoke Shack and Smarr Cooking Crew rounded out the top five. Buster Davis pitmaster of Smokin’ AJ’s turned in the best Ribs box of the day. Anarque was in second place with LawDawg BBQ taking third. Smarr Cooking Crew and Butt Rubbin BBQ finished 4th & 5th respectively.
Newest 600 Club Members – Sauced Hogs Smoke Shack (Loin) & Smokin AJ’s (Ribs)
A perfect score in the GBA system is 600. Each time a team achieves a perfect 600 score, they are recognized as members of the 600 Club. The 8th Annual Comsouth Hambone Jam had lots of teams at the top of their game and two teams scored a perfect 600 in the preliminary rounds.
Sauced Hogs Smoke Shack had a perfect score in Pork Loin. This is the second 600 score for the team following the one recorded in Pork Loin earlier this year in Gainesville at the Brenau BBQ Championship.
Smokin’ AJ’s racked up the perfect score in Ribs. This is also his second 600 score. The first coming at the 2011 Pigs & Wings in Perry.
The Georgia Barbecue Association salutes the excellent barbecue turned in by these two teams.
The GBA would like to thank the Fort Valley Downtown Association, ComSouth, C&C and all the sponsors for an outstanding contest. The next GBA event will be the Sumner Egg Fest BBQ Blast on September 20-21 in Sumner, GA.
Full Results : (note – top 3 scores in each catergory are final round scores. all other scores are preliminary round scores)
| PORK LOIN | ||
| 1 | 591.1 | Sauced Hog |
| 2 | 589.1 | Smokin Willies |
| 3 | 580.3 | Pig Witta Swig |
| 4 | 592.1 | Smarr Cooking Crew |
| 5 | 591.8 | Smokin’ 42 BBQ |
| 6 | 591.5 | Legal Smoke BBQ |
| 7 | 591.2 | Beauford’s Smokehouse |
| 8 | 590.3 | Bubba Grills |
| 9 | 588.6 | Rub Shakers Que |
| 10 | 587.9 | Smokin Girls |
| 11 | 587.6 | AnarQue |
| 12 | 586.9 | 92 BBQ |
| 13 | 586.7 | Onsite Ribs |
| 14 | 586.6 | Drive By Smokers |
| 15 | 586.5 | Budmeisters |
| 16 | 585.5 | Smokin’ AJ’s |
| 17 | 584.9 | Swine Time |
| 18 | 583.9 | Smokey Butts |
| 19 | 583.6 | ComSOuth High Tech Smokers |
| 20 | 583.3 | Old Henry’s BBQ |
| 21 | 582.3 | Butt Rubbin BBQ |
| 22 | 581.2 | Big D’s Firehouse Smokers |
| 23 | 580.2 | Cookin With Stump |
| 24 | 577.6 | TC’s BBQ |
| 25 | 576.7 | Lawdog BBQ |
| 26 | 572.7 | ComSouth 250 Smokers |
| 27 | 572.7 | H & J BBQ |
| 28 | 571.1 | Bethel Smokers |
| 29 | 569.1 | Dixie Que |
| 30 | 569.1 | How Does That Make you Feel |
| 31 | 561 | Double D’s Dirt |
| 32 | 555.4 | Just Smokin Around BBQ |
| RIBS | PULLED PORK | |||||
| 1 | 592.4 | Smokin AJ’s | 1 | 598.5 | Cooking with Stump | |
| 2 | 586.2 | Anarque | 2 | 595.4 | Budmeisters | |
| 3 | 571.6 | Lawdog BBQ | 3 | 590.6 | ComSouth High Tech Smokers | |
| 4 | 595.5 | Smarr Cooking Crew | 4 | 591.5 | Sauced Hog SmokeShack | |
| 5 | 594.5 | Butt Rubbin BBQ | 5 | 591.4 | Smarr Cooking Crew | |
| 6 | 591.8 | ComSOuth High Tech Smokers | 6 | 590.9 | Lawdog BBQ | |
| 7 | 591.5 | Sauced Hog SmokeShack | 7 | 590.6 | Smokin’ 42 BBQ | |
| 8 | 591.1 | Budmeisters | 8 | 590.2 | Butt Rubbin BBQ | |
| 9 | 590.5 | 92 BBQ | 9 | 590.2 | Smokey Butts | |
| 10 | 590.1 | Onsite Ribs | 10 | 590.2 | Double D’s Dirt | |
| 11 | 587.5 | Bubba Grills | 11 | 589.6 | Swine Time | |
| 12 | 586.9 | Smokin Girls | 12 | 588.1 | Bubba Grills | |
| 13 | 585.5 | Drive By Smokers | 13 | 587.8 | Bethel Smokers | |
| 14 | 585.3 | Just Smokin Around BBQ | 14 | 586.6 | TC’s BBQ | |
| 15 | 585 | Smokin’ 42 BBQ | 15 | 585.3 | Beauford’s Smokehouse | |
| 16 | 583.6 | Dixie Que | 16 | 584.4 | Rub Shakers Que | |
| 17 | 583.6 | Bethel Smokers | 17 | 583.5 | Smokin’ AJ’s | |
| 18 | 581.4 | Smokey Butts | 18 | 583.3 | Just Smokin Around BBQ | |
| 19 | 581 | Smokin Willie Squalers | 19 | 582.9 | Smokin Girls | |
| 20 | 580.9 | Legal Smoke BBQ | 20 | 582.7 | Smokin Willie Squalers | |
| 21 | 579.7 | ComSouth 250 Smokers | 21 | 582.6 | 92 BBQ | |
| 22 | 579.6 | Double D’s Dirt | 22 | 581.7 | Legal Smoke BBQ | |
| 23 | 579 | Swine Time | 23 | 578.8 | H & J BBQ | |
| 24 | 577.3 | Pig Witta Swig BBQ | 24 | 577 | Dixie Que | |
| 25 | 576 | H & J BBQ | 25 | 576.6 | Drive By Smokers | |
| 26 | 575.7 | TC’s BBQ | 26 | 575.3 | Big D’s Firehouse Smokers | |
| 27 | 575.6 | Beauford’s Smokehouse | 27 | 574.1 | ComSouth 250 Smokers | |
| 28 | 572.7 | Cookin With Stump | 28 | 571.4 | Onsite Ribs | |
| 29 | 567.5 | How Does That Make you Feel | 29 | 570.7 | AnarQue | |
| 30 | 566.3 | Big D’s Firehouse Smokers | 30 | 566.9 | Old Henry’s BBQ | |
| 31 | 560.9 | Rub Shakers Que | 31 | 565.5 | Pig Witta Swig BBQ | |
| 32 | 558.6 | Old Henry’s BBQ | 32 | 563.8 | How Does That Make you Feel |
| Reserve Scores | |||||||
| Ribs | Pulled | Loin | Total | ||||
| 1 | Sauced Hog SmokeShack | 591.5 | 591.5 | 600 | 1783 | ||
| 2 | Smarr Cooking Crew | 595.5 | 591.4 | 592.1 | 1779 | ||
| 3 | ComSOuth High Tech Smokers | 591.8 | 597 | 583.6 | 1772.4 | ||
| 4 | Budmeisters | 591.1 | 593.9 | 586.5 | 1771.5 | ||
| 5 | Smokin’ AJ’s | 600 | 583.5 | 585.5 | 1769 | ||
| 8 | Smokin’ 42 BBQ | 585 | 590.6 | 591.8 | 1767.4 | ||
| 6 | Butt Rubbin BBQ | 594.5 | 590.2 | 582.3 | 1767 | ||
| 7 | Bubba Grills | 587.5 | 588.1 | 590.3 | 1765.9 | ||
| 9 | Lawdog BBQ | 596.4 | 590.9 | 576.7 | 1764 | ||
| 10 | 92 BBQ | 590.5 | 582.6 | 586.9 | 1760 | ||
| 11 | Smokin Willie Squalers | 581 | 582.7 | 595.4 | 1759.1 | ||
| 12 | Smokin Girls | 586.9 | 582.9 | 587.9 | 1757.7 | ||
| 21 | Smokey Butts | 581.4 | 590.2 | 583.9 | 1755.5 | ||
| 13 | AnarQue | 596.4 | 570.7 | 587.6 | 1754.7 | ||
| 14 | Legal Smoke BBQ | 580.9 | 581.7 | 591.5 | 1754.1 | ||
| 15 | Swine Time | 579 | 589.6 | 584.9 | 1753.5 | ||
| 16 | Beauford’s Smokehouse | 575.6 | 585.3 | 591.2 | 1752.1 | ||
| 17 | Cookin With Stump | 572.7 | 596.4 | 580.2 | 1749.3 | ||
| 18 | Drive By Smokers | 585.5 | 576.6 | 586.6 | 1748.7 | ||
| 19 | Onsite Ribs | 590.1 | 571.4 | 586.7 | 1748.2 | ||
| 30 | Bethel Smokers | 583.6 | 587.8 | 571.1 | 1742.5 | ||
| 20 | TC’s BBQ | 575.7 | 586.6 | 577.6 | 1739.9 | ||
| 22 | Pig Witta Swig BBQ | 577.3 | 565.5 | 592.2 | 1735 | ||
| 23 | Rub Shakers Que | 560.9 | 584.4 | 588.6 | 1733.9 | ||
| 24 | Double D’s Dirt | 579.6 | 590.2 | 561 | 1730.8 | ||
| 25 | Dixie Que | 583.6 | 577 | 569.1 | 1729.7 | ||
| 26 | H & J BBQ | 576 | 578.8 | 572.7 | 1727.5 | ||
| 27 | ComSouth 250 Smokers | 579.7 | 574.1 | 572.7 | 1726.5 | ||
| 28 | Just Smokin Around BBQ | 585.3 | 583.3 | 555.4 | 1724 | ||
| 29 | Big D’s Firehouse Smokers | 566.3 | 575.3 | 581.2 | 1722.8 | ||
| 32 | Old Henry’s BBQ | 558.6 | 566.9 | 583.3 | 1708.8 | ||
| 31 | How Does That Make you Feel | 567.5 | 563.8 | 569.1 | 1700.4 | ||
Sep 08 2013
Georgia Barbecue Association
Board of Directors Meeting Minutes
September 6, 2013
Fort Valley, Georgia
Called to order by Rick Godfrey
Attending: Rick Godfrey, Danny Evans, Alex Khoury, Danny Meadows, Greg Hoyt, and Jim Sewell.
Membership Present: Harry Faircloth, Jimmy Nelms, Pam Nelms, Rebecca Hoyt, Kenneth McNiel, Cindy Lou McAnally
| Action: | Vote: |
| Motion: Rick Godfrey
Second: Danny Meadows To adopt the GBA Logo usage policy as presented |
Approved 6-0 Follow-up: Alex to prepare licensing agreement |
| Motion: Greg Hoyt
Second: Rick Godfrey To recognize a “Team of the Year” and a “Top 5” in each category with a small banner at the end of the year |
Approved 6-0 |
| Motion: Danny Meadows
Second: Danny Evans To hold a year-end awards banquet |
Approved 6-0 |
| Action: Alex Khoury
Adoption of Bylaws as previously amended |
No vote required |
| Motion: Greg Hoyt
Second: Alex Khoury To prohibit recording of Board Meetings |
Approved 4-2 |
| Motion: Danny Evans
Second: Rick Godfrey Not to fill board vacancy at this time |
Approved 4-1 1 abstention |
| Motion: Danny Meadows
Second: Danny Evans To require contests to pay down to 5th place Amendment: Jim Sewell Second: Alex Khoury To require contests to pay down to 5th place only if the contest has 25 or more teams |
Approved as amended 6-0 |
| Motion: Jim Sewell
Second: Alex Khoury To end requirement that judges fill out comment cards for scores of 8 |
Failed 0-6 |
| Motion: Greg Hoyt
Second: Danny Meadows To suspend the GBA Membership of the Pit Master of any team that fails to pay in full for their participation in a GBA sanctioned event until the Contest is made whole, including any fees, charges, or reasonable expenses incurred by the Contest in pursuit of what is owed |
Approved 6-0
|
| Motion: Danny Meadows
Second: Rick Godfrey To create a bylaws committee to consider and recommend changes to the GBA bylaws |
Approved 6-0 Greg Hoyt, Jim Sewell, Alex Khoury, and Danny Meadows to serve on the committee |
| Motion: Rick Godfrey
Second: Danny Meadows To create a membership committee to consider and recommend changes to GBA membership |
Approved 6-0 Rick Godfrey, Danny Evans, Danny Meadows, and Alex Khoury to serve on the committee |
| Motion: Greg Hoyt
Second: Jim Sewell To use rock, paper, scissors to break all ties currently broken by a coin toss |
Failed 2-3 1 abstention |
| Announcement: Danny Meadows
Budget correction |
No vote required |
| Announcement: Danny Meadows
Officers to track judge seating |
No vote required |
| Third-Party Business Proposal:
For GBA to sponsor online store |
Rejected |
| Third-Party Business Proposal:
For GBA to buy a booth at the Country Music Awards (cost $4,500) |
Rejected |
| Motion: Danny Evans
Second: Danny Meadows To adjourn the meeting |
Approved 6-0 |
Sep 05 2013
Georgia Barbecue Association
Board of Directors Meeting Agenda
September 6, 2013
Fort Valley, Georgia
Aug 06 2013
President Harry Faircloth
Hello to all of The Georgia Barbecue Association members and guests.
We have just finished our election process for the 2013-2015 cook years. I am very proud to tell you that we have a highly qualified slate of officers to run the Association for the next two years.
Mr. Danny Meadows will be your President. He has a list of qualifications from Jackson to Brunswick. He has years of experience as an organizer, an event co-coordinator, a judge and cook. Believe it or not he can cook!
Mr. Jim Sewell will be your Vice President. Jim runs our web site and does an outstanding job. I can’t begin to tell you how helpful he has been to me the past several years. He also is an event organizer, judge and cook but not competition. However Lucy, his wife, says he can cook up some pretty fair bbq himself.
Mrs. Pam Nelms will continue to be your Secretary Treasurer. Pam has worked very diligently the past years to help grow our trained judges. She and her husband, our past Vice President Jimmy Nelms. have done a great job of running our judges training classes. Pam will continue to handle our communications with the members as needed. And, she is also the lady that collects your dues—-if you haven’t paid yours yet you need to do so.
As my farewell is at hand, let me tell you it has been a heck-of-a-ride! I can’t begin to thank all of you that have supported The Georgia Barbecue Association and have gone out of your way to help us grow and become more successful. It is really good to see many of our contests are increasing their pay-outs, some as high as $10, $12 and $13,000.00. As these pay-outs have increased, of course, we have had more pit masters come on board. Teams from Florida, South Carolina, Tennessee, Alabama and even from as far away as Texas and Iowa have competed in our events just this year.
We have some very fine judges in our stable now and they know their “stuff”. They will give you fair and honest scores. Every contest brings a different set of qualified judges to different tables. I have monitored tables and I see some outstanding scoring by our judges.
I ask that you support your new slate of officers and give them the same support you have given me. Lets make this next year more successful by working hand-in-hand –, judges, cooks and EVERYBODY. Don’t forget to communicate with the Board of Directors so they can get a better feel for what is going on. Always feel free to make suggestions. They do listen.
Farewell and welcome onboard Danny, Jim and Pam.
