So, You Want to Find Some Sponsorship for Your Competition BBQ Team?
Comments Off on So, You Want to Find Some Sponsorship for Your Competition BBQ Team?By Mark Gibbs, Pitmaster of Checkered Flag 500 BBQ and Brian Walrath, Pitmaster of Brown Liquor BBQ
The 2017 barbecue season is done, the points have all been earned, and the coals put out. Winter in the Mid-Atlantic is a good time to do some competition practice and start preparing for the 2018 season. But this is also a good time of year to think about reaching out to potential sponsors. They too are likely not super busy and evaluating their sales for 2017 and putting together their marketing plans for 2018. One of the items on their list is likely, which teams to sponsor next barbecue season. Mark and I thought this would be a good time to share some of our experiences and tips for deciding who and how to approach sponsors for help for your barbecue team. We even reached out to a few of our sponsors and others for comment and incorporated their thoughts into our tips below:
Mark Gibbs:
We reached out to some of the companies that we see sponsoring teams on the competition BBQ circuit to get some thoughts on what it takes to obtain sponsorship for your BBQ team. We got a few responses and wanted to share some thoughts with our members that may help in your search.
The main things that sponsors told me are they want teams that are be positive first. Really, not winners first? Yep they want teams that will shine a positive light on their products first and foremost. You could be the winningest team in BBQ, but if you are not respected by your fellow competitors and BBQ fans you do not bring much value to the table. The other factor was they like to sponsor teams that keep their product visible. Hang a banner, wear a shirt at awards. Return on investment (ROI) is what keeps sponsors in your stable from year to year.
- Be Specific!
The first sponsor that I ever had for my team was 3 Eyz BBQ. I did a class with them that set the tone for my entire competition BBQ team going forward. I had a 3 Eyz “experience” class where I got to watch the team in action at Pork in the Park in 2012. It was a blast! My team ended up earning the MABA Rookie of the Year in 2012. When Dan congratulated me at the MABA awards banquet, I said “hey you should sponsor me”. He said, “ok will you use 3 Eyz in social media and on a banner?” Of course I jumped in and said yes! Dan handed me two pounds of 3 Eyz rub and said you are sponsored. He laughed and said,”I have just taught you your first lesson in BBQ sponsorship…….be specific in what you ask for!” Dan supplied us with all of that great 3 Eyz rub we needed going forward, but the lesson was certainly learned.
- Does the product really work with your BBQ team program?
Just because the ABC Sauce Company of Walla Walla, Washington is going to give you a couple of cases of sauce for sponsorship doesn’t mean it is a great thing for your team. Be willing to promote the product that you are getting sponsorship for. If you believe in the product that you are getting sponsorship for it benefits both you and the sponsor.
- Don’t have competing sponsors!
In my experience, most if not all of the sponsorships I have had have been done with a handshake and a thank you for both sides. So you struck a deal to have the Joe Chunk Charcoal Company to throw you a pallet of charcoal in 2018! That’s great! In May, you switch smokers and get sponsored by Big Red Charcoal because they have great lump charcoal. Joe Chunk Charcoal is probably not going to be happy to see that Big Red Charcoal on the back of your trailer.
Sponsorships are two-way commitments. Sponsors expect a return on their investment and having teams that have committed to them competing products is probably the biggest no-no! If you have changed up your program and are no longer using the products that you have been given, offer to return the unused product and let the sponsor know the situation. Most are very understanding about the changing landscape of competition BBQ and you never know when your paths may cross again. Keep doors open on both sides.
- Social Media Presence
Almost every team and team member has a social media presence. Facebook, Twitter, Websites and Instagram just to mention a few. Commit to promoting your sponsors with POSITIVE social media posts. Always recognize them when you are talking about your BBQ team. Just his past season there were a couple of stories where sponsors pulled their sponsorship from some teams and some big events because of some unpopular social media threads. One tournament director said, “Sponsors have a lot of options where to spend their dollars. Sponsors monitor social media and make marketing decisions based on some of the negative things they read on social media.”
Give you sponsors positive media with great pictures and stories about how their product and support help your team compete each week.
- Sometimes the answer is No!
Not every sponsor has deep enough pockets to sponsor every team that comes to them looking for sponsorship help. You may be having a wildly successful year and you send a letter or email to the Joe Chunk Charcoal Company. They may or may not respond or they may respond with a form letter thanking you, but after careful consideration……yadda yadda….you get the rest. But don’t take that as a slap in the face to your team’s success. Send them a letter thanking them for their consideration and let them know you are still excited about their product and you will reach out again in the future. It took me three years to get my charcoal sponsorship.
- I love email, but sometimes a letter with a stamp on it is much more personal
Send a letter. Yes the one in an envelope with a stamp and a real piece of paper in it. I talked to a technical recruiter a while back and he said that letters get noticed. They stay on a desk and are visible. Sometimes emails get lost in the Inbox. It happens to all of us.
- Last but certainly not least……don’t take sponsorship for granted.
Never assume…..we all know what happens when you assume…..that the sponsors you had in 2017 are still going to be with you in 2018. And hopefully, they don’t assume the same. Good communication is key here. This week I am writing letters to my sponsors thanking them for helping us out in 2017 and asking for their continuing support in 2018. Try to include a picture with their banner, shirt or hat and all the nice bling that you won using their products this past year.
Budgets change, situations change for both the team and sponsor and perhaps they are ending their sponsorship program or you are no longer using Super Brand Sauce in your program. Communicate, so you both know what is happening in the New Year!
Hopefully, you were able to get some tips on how to look for and obtain sponsorship for your BBQ team in 2018!
Brian Walrath:
My Take on Sponsorship and Communicating with Sponsors
Let’s face it, competition barbecue is expensive. It’s even more expensive if you’re a one man or one family team and fitting the bill out of one household account. Costs for a typical contest are at least $500-700 on the cheap and typically over $1K after you factor in everything purchased for the weekend. The best way to offset these costs besides taking on a partner to split costs is in the form of sponsorship help. Very few sponsors are offering actual money to help with expenses or registration fees, but what they will often help with is their product. And every little bit helps!
When thinking about approaching sponsors, I always took a step back and tried to approach my targets with a realistic point of view. As an up and coming team that continues to get better each year (ok, ignore 2017), Brown Liquor BBQ, in recent years I’ve felt our team was finally in a position to start talking to companies about sponsorships/partnerships. I think you don’t have to be the best team on the block and have a long list of wins, top 10s, calls, etc…but you do have to have some…SOME results you can present. The other thing is, what products do you really want, or more importantly, need! Let’s face it, unless you’re Myron Mixon or Tuffy Stone, you’re not calling up a smoker builder, well known meat supplier, or overpriced (sorry, my cynical side) cooler company and getting free stuff. Think about the stuff you use every competition…products that you know well, trust to perform, and can get behind.
Keep in mind also that writing or contacting sponsors is also a numbers game. You have to send many letters and emails before you get a reply…if you even get a reply. If you’re ever at an event where representatives from the company, or even better, the owner is present, take that opportunity to approach them and ask if they will give you five minutes to talk about their product. Also, this may not be the best time to come out and ask outright for a sponsorship. Maybe take a softer approach and say something like, “Are you currently sponsoring any new teams, and if so, what do you look for in a partnership.”
When you’re writing a potential sponsor, I like to include very specific information. Take the mental approach of, “what’s in it for THEM,” not you. Sure, you want to introduce yourself and talk briefly about your team history and accomplishments. But, what you want to concentrate on is how you can help them. Maybe it’s helping them break into a new or untapped market. When we approached Tub O’Towels, they sponsored a lot of race car companies and folks in the automotive industry. But I knew that the outdoor living market was one they had very little exposure with on their website and I made it clear I could give them that exposure, especially on the east coast in the Mid-Atlantic market that is heavily populated. Also, you want to build your social media footprint online. Sponsors look at your number of followers and fans and how often you post, and what you post about. Make it very clear that you will post about their products across all of your social media as much as possible and if they have any special sales or events, you’ll be happy to promote them. Finally, be very clear in your ask about what you’d be willing to do for them if they agreed a partnerships was a good fit. Be up front and tell them that you’d like product in exchange for things like social media posts, hanging a banner at your site, etc…
Sponsors don’t always want the best teams…sometimes they want popular teams that have a big social presence that can influence other teams. Talk about your competition experience. We come right out and say, we’re a very social team and have folks over to our tent to talk about our products and equipment. We welcome the public in our site and often engage with them. At the end of the day a sponsor is in it for the exposure and sales. If you can help them do that, you’re worth something to them and they’ll invest in your team with product.
Finally, I’ll leave you with a quote from one of my current sponsors that I think reaffirms what Mark and have shared in this article:
“We look at how many competitions a year that teams attend, how they place in the competitions, and most importantly how active and well engaged they are on social media. It also helps if we see that they have posted kindly about other sponsors. We expect teams to display our large stickers (about 12″x14″) or our 2’x3′ banner and to occasionally tag us on social media posts.”
Good luck with acquiring new partners to work with in 2018, we hope these tips help!
FAQue – Get to Know Team JD’s Smokin Misfits
Comments Off on FAQue – Get to Know Team JD’s Smokin MisfitsBy Amy Overbey, MABA Board Member, the Princess of Poultry, and Co-Pitmaster of Team Meat Coma
WHO IS ON THE TEAM AND WHERE ARE YOU FROM?
My team consists of myself, my father Jerry Dyer, my mother Mary Dyer and my boyfriend Duane Underwood.
HOW LONG HAVE YOU BEEN COMPETING?
As a team, we have been competing over 15 years. However, I only took over as pitmaster at the beginning of the 2017 season.
My father and some of his friends cooked in a couple of the first few Memphis in May contests back when MIM first started. My father was a US Marine, and the contest was hurting for teams back then and asked the Marines to put together a team and participate. We didn’t do anything for years after that, then there was a contest in Fredericksburg over 15 years ago. Dad remembered how much fun he had when he had done the MIM contests so he wanted to try to do it again. We’ve been doing it ever since.
HOW DID YOU COME UP WITH YOUR TEAM NAME/LOGO?
Dad is a retired Marine, and one of his favorite Marines in history was MAJ “Pappy” Boyington who commanded the Black Sheep Squadron, who were also known as the ‘Flying Misfits’. So we are the Smokin’ Misfits. ????
WHAT SMOKER(S) DO YOU COOK ON?
We use a WSM for chicken and a Southern Q for everything else
IF YOU COULD ADD A 5TH CATEGORY, AND IT CAN BE ANYTHING, WHAT WOULD IT BE AND WHY?
I would make desserts an official category. I’ve always been good at those. Doing them on the smokers could be a challenge, though…
WHERE IS YOUR FAVORITE PLACE TO COOK (CAN BE A FAVORITE COMP, BUT DOESN’T HAVE TO BE, CAN BE ANYWHERE)?
My favorite comp is the Covington Cork & Pork in Covington, VA. It’s a bit of a drive, but they treat the teams better than any other contest I’ve cooked recently.
WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?
Absolute favorite ‘go-to’ mixed drink has to be an Orange Crush. Sometimes that’s too much trouble, though, so I always make sure I’ve got some Peach or Grape ‘Lime-a-rita’ drinks in the cooler. And of course, I would never survive Saturdays without my Monster Rehabs.
ANY COMPETITION SUPERSTITIONS OR SOMETHING YOU CANNOT DO WITHOUT AT A COMPETITION?
We really only have one superstition, and that has to do with the way we cook our chicken. It’s a secret, though. ????
Last year I had to be injured for us to do well at a comp (broken bones, car accident, walked face first into the RV slide), and Dad threatened to injure me at every comp just to be sure (I’m fairly certain he was kidding). Thankfully we moved on from that this year (although our scores were bad enough at the beginning of the season that I was starting to fear for my safety ????)
WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?
Anything but BBQ!! Seriously, if the vendors have any good fair-type food I’ll get some of that, but really anything that isn’t BBQ and that I didn’t have to cook.
IF YOU WEREN’T COMPETING ALL WEEKEND, WHAT WOULD YOU BE DOING INSTEAD?
Probably reading and spending time with my animals. I’ve got 4 cats and 2 big dogs that miss me when I’m gone.
MABA Teams Have Strong Showing at Prestigious KOS Event
Comments Off on MABA Teams Have Strong Showing at Prestigious KOS EventBy Brian Walrath, Pitmaster of Brown Liquor BBQ
Four MABA member teams had the extreme privilege and honor to compete in the annual Smithfield King of the Smoker Invitational earlier this month in Rancho Mirage, California. Sterling Ball of well know Big Poppa Smokers created this event years ago to bring together the best of the best to compete in one last contest of the year in a format where the playing field is about as level as you can get. It’s a literal who’s who of barbecue royalty mixed in with teams that have qualified by kicking butt week in and week out on the KCBS circuit and finishing toward the top. Sterling hand picks 25 teams and provides much of what they need to cook, in many circumstances, a very long way from home!
Our very own MABA President, Luke Darnell of Old Virginia Smoke was fortunate to be invited, along with Scott Adams and his team, Sauced!, Chiles Cridlin of Wolf’s Revenge, and Dave Pavone of Pavone Brothers BBQ. Dave earned his way in by winning the Smithfield BBQ Classic earlier in the year! All of these pitmasters had such a memorable time that they wanted to each share a little about their experience in California. Way to go guys and thanks for sharing!
When you get an invitation to spend a weekend at a beautiful resort in the Palm Springs, California desert and cook against 24 of the top pitmasters in the country it doesn’t take you long to say ‘Yes!’.
We’ve been fortunate enough to get this invitation 2 years in a row and each time it has exceeded our expectations. Being able to test your BBQ skills in an old school, no gimmicks, no frills, no holds barred cook off you really get to see who is the best pitmaster. With a crowd like this you can have this event 24 times and you would potentially get 24 different winners. There is a reason they call it King of the Smoker.
Sterling Ball, aka Big Poppa, and company make it a 5 star event and all of this is done to bring BBQ to the public in a way its not really presented anymore. Out in the open for all to see. Getting to interact with the ticket buying public after turn ins is a blast. These patrons know they are seeing the best of the best and being able to go up and strike up a conversation with a top pitmaster is a truly unique experience. And on top of it all money is raised for a great cause, the Casey Lee Ball Foundation. Everything done here raises money for the foundation. The event really takes BBQ for a good cause to a new level.
Very proud of how the MABA teams cooked and participated! The Mid-Atlantic is strong and did well in an all star field.KOS…Oh My!
Pavone Brothers set out to win the Guinea Pig in Smithfield, VA in August 2017.
Not that we don’t want to win them all but this one had a seat at the King of the Smoker up for grabs.
KOS is a prestigious competition that only a handful of top notch teams get invited to. Well, we won; it was a surprise to even me.
This was a double edged sword. Why? Because all I could think of was how to get ready for KOS. The logistics are a huge undertaking, NOT The KOS team, Jessie, Jody and James the flame. They know just how to make everything work and man, work they did. Sleep…not so much.
Now here is a thought, you call someone you do not know 2,500 miles away and say, “Hey, I am Dave Pavone and I get to cook KOS, would you mind lending me your Jambo?” I expected a very long silence, but right away I got a, “sure thing, I’ll have it there for you on Friday morning.” From then on it was unreal!
Our plan for KOS…family, food, and fun, and try not to come in last just like every competition we cook.
At KOS, you only need to worry about cooking. It’s the Meca of BBQ, it’s BBQ Christmas, it’s the biggest, bestest BBQ party you will ever see. Every one is treated like kings and queens.
I have never cooked a competition that catered to the cooks like this one. The welcome party was food, drink, music, and who knew Annella Kelso from Snake River Farms could sing? Full of surprises!
I woke up early eastern time on the west coast, all very still on the competition site. Then Big Poppa’s trucks started rolling in, and in what seemed like minutes, tent city was set up and everyone’s cook area was setup.
If you said I need…you can bet it was there. We were provided box lunches on Friday during set up. Then right into meat draw. Dinner followed and this was all top-notch food…no slacking. I did not fix breakfast burritos as I would normally do, so I was pleased to see tamales being handed out to all the teams; and man I could have just keep eating them, they were the best I have ever had.
Our cook went as normal, but I really liked our chicken and felt that was our best shot for a call.
Our ribs were, well our ribs (not a good year for ribs). The pork was average and I just knew it would not hold up to this group of cooks. Now my brisket – I loved my burnt ends but I overcooked the flat to my standards.
We finished Chicken 17th out of 25, ribs 14th out of 25, pork 24th out of 25 (say what), and brisket 2nd out of 25, for a finish of 19th out of 25. So we were on top and on bottom and some place in the middle.
On the plane ride over Jayne asked, “How do you feel?” My answer, “It’s like I am Rocky, I just do not know if I was doing the first or second show ☺.” I made sure I met every team and every team had time to say hello and spend time talking. Poor Johnny Trigg, I think I talked his ear off. Every team was top notch. Hell I got to cook next to Chris Lilly, needless to say, I was star struck from one end of this comp to the other.
My goal is to get back to the best competition I have ever seen. Sterling Ball and crew not only out did any competition I’ve ever seen, but they also raised $160K plus for the Casey Ball Foundation that benefits kids pediatric kidney foundation. Just a note with all this BBQ competition and fund raising going on, Sterling’s son Casey was set for a kidney transplant the following Tuesday. I don’t think I could have kept my head on the competition especially one this far over the top.
Chiles Cridlin, pitmaster of Wolf’s Revenge
It’s not just about competition BBQ
Over the past few years we have seen the social media postings about King of the Smokers or KOS for short. Yes, it’s an invitational contest that is organized by Sterling C. Ball, or “Big Poppa” as we have come to know him. Ok, so it’s a BBQ contest. What’s the big deal?
Guess what? It’s A VERY BIG DEAL and arguably one of the biggest deals in BBQ! This contest brings together 25 of some of the best cooking teams in the country, including more than a hand full of legendary pit masters! This is also an invite to cook for one of the highest payouts (over $75,000.00) in all of competition BBQ. King of the Smokers is a KCBS recognized contest (I am not saying sanctioned because Team of the year or TOY points are not awarded) but the philanthropy, hospitality and format are like nothing we have ever experienced in BBQ.
Imagine putting your rubs, spices and knives in the cargo hold of an airplane and traveling to the other side of the country.
No trailers, no running water, no electricity for the pits, no digital monitoring devices or electric knives! Only one lonely lightbulb from a single clamp on painters light is allowed to guide us through the cold desert night. We also have no idea what the judges may be looking for on the West Coast. The cook has not even started and we are already feeling the challenges of being outside of our time zone and way outside of our comfort zone. The venue is the Westin Mission Hills Golf Resort in Rancho Mirage, California and its five star all the way. Every meal, including the reception, Sterling’s handmade tamale’s for breakfast, Smithfield and Snake River Farms provided proteins for dinners… It was all over the top. This could be a little intimidating as we are used to sleeping in trailers and eating gas station hot dogs, not fine dining and resort hotel rooms when on the road competing.
The contest format is not typical for KCBS. All the teams are given coolers via lottery containing two whole chickens (you have to turn in both white and dark meat), three Smithfield Prime racks of ribs, three Smithfield pork butts and one Snake River Farm brisket. No one gets to bring in their own meats and there is even a secondary inspection after the coolers are received. When you are used to turning in six thighs, one quickly realizes that two whole chickens don’t have six of anything. More pressure… At least we didn’t have to garnish our boxes and that’s a big relief. Oh, chicken turn in time is 11AM and not noon. All times have been moved up by an hour. That’s ok, just keep the curve balls coming.
Next we (and most other teams) had a smoker loaned to us that we have never cooked on before. We were fortunate enough to land an Ole Hickory ACE BP (Big Poppa that is) and a brand spanking new BPS drum. We fired the ACE up on Friday to make sure it would reach and maintain our preferred cooking temperature. Bingo! It worked like a charm and we can keep our timeline. Santa needs to bring us one of these!
All the teams are provided a 10×10 tent, two 4 foot plastic tables and basic supplies such as gloves, foil, paper towels, foil pans and charcoal. A trip to the local Walmart revealed that there was an unexplained shortage of Blue Bonnet margarine… Who would have bought all that? Onto the next store and then the next.
A quick look across the courtyard and we see the banners going up on the tents of all the teams. It took the fingers on both of my hands to count that there was not one, not two but SEVEN pit masters that I have taken classes from! To me, all of these guys are living BBQ legends and the ones I have not taken classes from will be or at least should be teaching BBQ classes in the future. Either way, no pressure here, right? I am sweating and its 50 degrees out.
With the exception of carving up the two chickens, our cook went without a hitch. Barry and Randy (Wolf’s team mates) continuously reminded me how much faster the other teams were at trimming their meats on both side of us. Thanks guys, more pressure. With a few adjustments, we succeeded in nailing our timelines and still managed to make appealing presentations, even without garnish. We finished first place in chicken with a score of 180, 11th in ribs and although our pork and brisket were near the bottom of the pack, Wolf’s Revenge BBQ placed 14th overall in a field of 25 of the toughest competitors and conditions we have ever faced. As tough as it was, it was a very even playing field and tested our cooking skills in a way we had never been tested before, all while still having fun!
That’s just the BBQ. For those of you that have not picked up on the philanthropy and generosity that BPS does for different children’s charities, it’s worth taking a read at elite.bigpoppasmokers.com. This single Smithfield KOS 2017 event raised over $167,000 for the Casey Lee Ball foundation for Pediatric kidney Disease Research. 100% of every dollar raised goes directly to the cause as this is truly a non-profit foundation. In addition to the money raised for the foundation, Sterling also announced the contributions raised for the BPS Elite Teams. Each BPS Elite Team gets to choose a charity near and dear to their hearts. Based on how a team performs during the year, their KCBS points are tallied and a dollar value is assigned. BPS cuts a check to the chosen charity on behalf of that BPS Elite team. Over $35,000 dollars in donations were announced for those charities that span coast to coast and all for benefit of children.
King of the Smokers is the best example of what can happen when big BBQ comes together with great cooking teams and both corporate and private sponsors, all for a great cause. Everyone wins, especially the kids that benefit through BBQ.
Important Information About the 2017 BoD Election, Please Read
Comments Off on Important Information About the 2017 BoD Election, Please ReadThe MABA Board of Directors has decided to restart the 2017 Board of Directors election due to a glitch in the ElectionBuddy software that would not allow voters to select fewer than 4 candidates. While there were only 4 candidates for 4 open positions, the Board of Directors wanted to make sure that the integrity of the election process was honored and allows members to vote for any number of candidates that they wish. The election has been extended a day to Sunday, December 17th at 11:45pm.
Sorry for any inconvenience and we hope that the issues have been completely resolved. The first ballot that you received is no longer valid and that version of the election has been closed. You should have received the new ballot in your inbox of the email you have registered with your MABA membership.
Thank You,
The MABA Board of Directors
MABA Board of Director Nominees
Comments Off on MABA Board of Director NomineesThe nomination process for the election of 4 new MABA Board of Director positions has closed. The following nominees will be on the ballot for the election to a two year term on the BoD.
Lucas Darnell
Noel Kay
Howard Poole
Brian Walrath
Members will be receiving an email with a link and instructions on how to cast your ballots. Voting will open up on Friday, December 1st and run through midnight on Saturday, December 16th. Please make sure to cast your ballot!
Sincerely,
MABA BoD Nominations and Elections Committee
RESPONSES FROM CANDIDATE: HOWARD POOLE
Question 1: Why do you want to be on the board of directors for the Mid-Atlantic Barbecue Association?Since beginning my journey into competition BBQ, I have been assisted and helped by teams from all over the country, but especially the ones right here in our own backyard. Nothing would make me happier than being able to serve these teams as a MABA board member, and hopefully, make there BBQ lives easier, and more successful along the way.What I also see is a new generation of professional and backyard cooks coming up through the ranks, myself included. I believe it would be a great opportunity for the board to have a voice representing these smaller and newer teams. I firmly believe that everyone has something to offer at the table, and I would love to be a point of contact and communication for those teams.
Question 2: Do you have any barbecue-related experience that will help be an asset to MABA? (examples – backyard cooking, competition cooking, judging, working contests, barbecue business, etc…)
If you’ve ever seen me in person, it’s probably not hard to figure out that I’ve loved eating BBQ all my life. As a kid, my exposure came from fundraisers with different organizations, annual pig roasts, and from butchering our own animals for meat through the year. Roughly 6-7 years ago though, I made the jump into learn BBQ myself. Since starting on a WSM all those years ago, we now have more cookers than I can keep track of myself, and one of just about every kind. As a MABA BOD member, I would bring not only backyard experience, but, competition cooking experience, as well as catering experience. I also can draw on years of experience of raising livestock and butchering, as so often we think of the BBQ end, but not where our food comes from.
I know that while I might not be the most “tenured” board member when it comes to years of experience, I can make up for that with my own unique knowledge that will benefit the membership.
Question 3: Do you have other skills not directly related to barbecue that would benefit MABA?
On a personal level, I have the communication and organizational skills needed in running an organization, and the skills to properly communicate with organizational partners and sponsors.
Outside of those and my butchery skills, I would just say that I’ve always had the mindset that while big picture is always great, the small details are what make the big picture so beautiful to begin with. I realize that a lot of work goes into the board and being a board member. I also know from experience with other groups, that running an entire organization from a volunteer standpoint can be an extremely difficult task. But, I know from experience as long as the board can communicate and keep the small details in mind, that big things can happen.
Question 4: Are there any areas in MABA that you would like to see changed or improved?
I think there is always room for improvement. While I know the current board has been doing an excellent job, and has done a lot to get the organization back on track, I also realize that some things can be adjusted.
For starters, as an organization we need to answer the question “Why should I join”. As a younger team, it took me getting involved with more experienced teams and doing more competitions every year to find the answer to that question. But to the backyard enthusiast, backyard team, or professional team that only does 2-3 competitions, I always hear the same response to MABA, “What does a membership give me, and why should I join”. I also see that while MABA does a lot behind the scenes, there needs to be more upfront views as well.
I think one of the best things that we do for exposure is the MABA Good luck shot. While it may not be the draw to make people join MABA, but it does bring our membership, and new members together, gets us some recognition in the BBQ realm, and gets a line of dialogue going. While I see the shot at almost every MABA related competition, the number of potluck dinners and breakfasts have been slowly dwindling. If we started hosting events like those again, I believe that might get us more exposure at events.
I would also like to see MABA at more backyard events as well. There are A LOT of younger teams and potential members that are in the backyard competitions right now. Most of them are considering moving up to professional, or at least thinking about it. Besides that, as an organization, we must be representing all cooks, including the backyard.
This past year, I competed at the M&S competition in Chambersburg, PA. This was a MABA Sanctioned Backyard Competition. Chris Hall was the rep for the competition, and he did a fantastic job guiding teams, and leading judging. Every team left happy from the event, and now there are plans of expanding the event next year. If we took this kind of backyard exposure to a larger scale, I believe we would get more members to join and get involved. Even if we helped sponsor certain categories (like chef’s choice) it would get more competitions involved in the MABA circuit, as well as more teams wanting to qualify.
Question 5: Would you like to add anything not covered above?
I would just like to thank everyone for considering me, and I would also like to give a shout out to my fellow nominees and the board as a whole. I consider many of you to be close friends and BBQ family. And while I hope to make MABA Better, I also don’t want to downplay the amazing job that the board has done so far. I would not be as good of a BBQ’er as I am, without the help and support of so many teams. So no matter what, go vote, and show your support.
RESPONSES FROM CANDIDATE: NOEL KAY
1. Why do you want to be on the board of directors for the Mid-Atlantic Barbecue Association?
I want to help make MABA stronger so that it can continue to promote competition BBQ across the Mid Atlantic area.
2. Do you have any barbecue-related experience that will help be an asset to MABA? (Examples are backyard cooking, competition cooking, judging, helping with contests, barbecue business, etc…)
I’m a competition pit master and contest organizer. Along with my wife, son, and friends I began competing in KCBS sanctioned events 3 years ago as Hickory Barbeque Company. Last year we competed in over 15 events. I am also the organizer for the Butts and Beans BBQ Challenge in Newton NC We are in our 5th year as a KCBS sanctioned event. We are a NC State Championship event and have welcomed over 50 teams to the area each year.
3. Do you have other skills not directly related to barbecue that would benefit MABA?
My professional background is in Accounting. I own and operate a small accounting and tax preparation firm in Shelby NC. I am recognized as an Enrolled Agent through the Internal Revenue Service. I also have been a NC Paramedic for 25 years and I am currently the inventory supply manager and shift supervisor for Catawba County EMS.
4. Are there any areas in MABA that you would like to see changed or improved?
MABA has made some positive changes in the last 3 years and I would like to do what I can to continue that improvement.
5. Would you like to add anything not covered above?
I am honored for this opportunity and look forward to helping any way needed.
RESPONSES FROM CANDIDATE: LUKE DARNELL
1. Why do you want to be on the board of directors for the Mid-Atlantic Barbecue Association?
I want to continue the work we’ve done the past two years, and build MABA’s membership.
2. Do you have any barbecue-related experience that will help be an asset to MABA?
(Examples are backyard cooking, competition cooking, judging, helping with contests, barbecue business, etc…)
I’m a competition cook for the past five years, all in the Mid-Atlantic.
3. Do you have other skills not directly related to barbecue that would benefit MABA?
I am a certified association executive, with more than 20 years of experience in association managment.
4. Are there any areas in MABA that you would like to see changed or improved?
5. Would you like to add anything not covered above?
RESPONSES FROM CANDIDATE: BRIAN WALRATH
1. Why do you want to be on the board of directors for the Mid-Atlantic Barbecue Association?
MABA has always been an organization that I feel strongly about and support. It brings together not only folks that have a common interest, but folks from all walks of like to have fun and promote barbecue.
2. Do you have any barbecue-related experience that will help be an asset to MABA? (Examples are backyard cooking, competition cooking, judging, helping with contests, barbecue business, etc…)
I’ve been a competition cook for the past five years, all in the Mid-Atlantic. And just recently I left a 20 year career in association management to run my barbecue catering business full time. I have been on the MABA board for the last two years also serving as Secretary and membership committee chair. I also started and maintain the MABA newsletter with the help of members who contribute content.
3. Do you have other skills not directly related to barbecue that would benefit MABA?
As mentioned above, I’ve been association management for 20 years, so I understand how associations work and how to bring people together for a common interest.
4. Are there any areas in MABA that you would like to see changed or improved?
5. Would you like to add anything not covered above?
MABA is a great organization because of its members. But it can only be as great as its members and their willingness to contribute. A lot of folks say they want to help, volunteer, or contribute, but the truth is, only a small percentage actually do. If you see something you don’t like, don’t complain, GET INVOLVED. Sure, as a board, we want to hear feedback of all kind, but nothing actually gets done until we all work together to do so!
PITS – Featuring Pavone Brothers BBQ
Comments Off on PITS – Featuring Pavone Brothers BBQIn this month’s edition of PITS, Amy Overbey and the Team Meat Coma crew feature Pavone Brothers BBQ with Pitmaster Dave Pavone and see their set up!
Eastern Carolina BBQ Throw Down Rocky Mount, NC
Comments Off on Eastern Carolina BBQ Throw Down Rocky Mount, NCBy Brian Walrath, Pitmaster of Brown Liquor BBQ
Those who know me well, know I like to go south any chance I get. I spent all my summer vacations as a kid in North Carolina (still do) and went to college in the great state. So, any chance I get to cook in the Tarheel state, I’m gone! And the Eastern Carolina BBQ Throw Down in Rocky Mount, NC is one of the best and well run comps out there. Combine that with two of my best friends from Rocky Mount helping me cook (well, mainly brown liquor hydration specialists) and having a handful of our best barbecue buddies also make the trek south, and you have a recipe for good times all around!
The town of Rocky Mount takes care of its competitors very well. Everything we need from electric, water, close bathrooms, and ice, is readily available and without any hiccups. After the prep work was done, an impromptu golf tournament emerged around the Brown Liquor tent and several participants took there shot at strategic targets in our site! Jerry and Roxanne from Redneck Scientific hosted an awesome pizza dinner with the help of Luke from Old Virginia Smoke.
When the dust and the awards were handed out (the best in barbecue in my opinion), here’s who took top honors:
Chicken: Muttley Crew BBQ (perfect 180 score)
Ribs: Muttley Crew BBQ
Pork: The Smokehouse Mafia
Brisket: Old Virginia Smoke
GC: Muttley Crew BBQ
RGC: The Smokehouse Bandits!!!
Full KCBS results here.
Shenandoah Valley BBQ Fest Woodstock, VA
Comments Off on Shenandoah Valley BBQ Fest Woodstock, VABy Mark Gibbs, Pitmaster of Checkered Flag 500 BBQ
Autumnfest is in the books for 2017! This contest, which is a staple in the MABA schedule kicked it up another notch this year with the addition of harness racing for the weekend. The team in Woodstock, VA also added in some serious craft beer and craft whiskey tastings to the vending line up this year. The weather was perfect and it was a great weekend for BBQ!
Thirty teams came together to compete for a nice prize fund and bragging rights. Past Autumnfest champion Jay Reeder of 4:20Q brought home top honors in Chicken. 2016 Champion, 3Eyz BBQ with Dan Hixon came across the finish line with a top call in Ribs. Aporkalypse Now took home top Pork honors and Smack That Butt BBQ won the brisket category.
Rockin’ Robyn’s BBQ took home the GC this year with 3Eyz BBQ doing a great job defending their title from last year with the RGC. Pig Pen BBQ earned top honors in the People’s Choice competition for the millionth time at Autumnfest! Once again they showed some great sportsmanship by donating the proceeds from their win back to the community to feed folks on Thanksgiving! These guys help make BBQ great for sure.
We are all looking forward to the 2018 installment of this great competition!
Full KCBS results here.
Currituck Heritage Festival, Powells Point, NC
Comments Off on Currituck Heritage Festival, Powells Point, NCby Luke Darnell, MABA President and Pitmaster for Old Virginia Smoke
Ride Em Bronco! BBQ and Bulls in Currituck a BLAST
Instead of a hurricane, 25 teams descended onto the Outer Banks for Currituck Heritage Bulls and BBQ Contest in Currituck, NC.
The sites were fantastic, with water and power at every site, and the organizers took care of dinner on Friday and breakfast on Saturday morning.
The competition was fierce as well, with Checkered Flag 500 taking Grand Champion, followed by Buttman and Rubbin finishing as Reserve Grand Champion.
But the greatest winner of the day was MABBQA.. MABA gained George DiMartz from Twisted Pair out of Raleigh, NC as a member! George is a fantastic human, who showed up at 9:30 on Friday night to be the 25th team. George was rewarded with his first ever 1st place in a category in pork.
George also gave us this fantastic video from later in the evening at the Rodeo. (He may have been tricked by the MABBQA President.)
Results:
Chicken –Checkered Flag 500 BBQ
Ribs – KIRBBQ
Pork – Twisted Pair BBQ
Brisket –Buttman & Rubbin
RGC – Buttman & Rubbin
GC –Checkered Flag 500 BBQ
Full KCBS results here.
Smithfield BBQ Classic, Smithfield, VA
Comments Off on Smithfield BBQ Classic, Smithfield, VAby Brian Walrath, MABA Board Member and Pitmaster for Brown Liquor BBQ
When Arlie Bragg promotes an event and gets Sterling “Big Poppa” Ball and Tuffy Stone involved to be hosts, it’s a pretty big deal event. Now put that event in the hometown of hog, the parish of pig, the city of swine…Smithfield, VA, and you’ve got something special! In fact, Smithfield’s presence was huge, being the title sponsor and contributing meat to the competition teams. Texas may know a little something about beef but when it comes to pork, Virginia is where it’s at! To sweeten a nice purse of $10,600, Sterling Ball kicked in a spot to this year’s King of the Smokers (KOS) event in California later this year. Not only did this bring out the big guns of the Mid-Atlantic, it also attracted marquee teams from all over the country.
The setting in Smithfield was a nice flat open park and shortly after teams got settled in, it was time for an early cook’s meeting. Another feature making this a truly unique event was that each team got a cooler with their competition meats. Snake River Farms provided the brisket, Springer Mountain Farms the chicken, and all the pork was Smithfield! And just like that, teams swiftly moved back to their sites to start trimming and preparing their meats for the competition cook.
Now, word around the water cooler is that there was to be a pretty kick ass pot luck dinner featuring some entrees being prepared by Tuffy and Big Poppa themselves. But on this weekend I had the honor and privilege of helping out pitmaster Mark Gibbs of Checkered Flag 500 BBQ. We discovered a local gem called Captain Chuck-A-Muck’s Sandbar and Grill. More than just a hokey name, this waterfront treasure had great cocktails and killer seafood!
Fast foward to day two. When the dust settled and the winner declared, it was Pavone Brothers BBQ who bested the competition on this day and took home the big check and perhaps more important…an invitation to compete in California at KOS!!!
Results:
Chicken – Bub-B-Q
Ribs – 3 Eyz BBQ
Pork – Smoke-aholics
Brisket – Burnt Bean Co.
RGC – Wolf’s Revenge BBQ
GC –Pavone Brothers BBQ
Full KCBS results here.
