Tag Archive: MABA

  1. MABA Board of Director Nominees

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    The 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

    Meet the nominees:

    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

    Headshot of 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?

    I would love to see MABA increase its philanthropic activities in the future.

    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?

    I would love to see MABA increase its business members exposure and presence.  We have many great barbecue businesses that support MABA and in my work as the chairman of the membership committee, we’ve begun to work on this. I’d love to see it through and expand our business members’ reach!

    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! 

     

     

     

  2. PITS – Featuring Pavone Brothers BBQ

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    In 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!

  3. Eastern Carolina BBQ Throw Down Rocky Mount, NC

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    By 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.

  4. Shenandoah Valley BBQ Fest Woodstock, VA

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    By 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.

  5. Currituck Heritage Festival, Powells Point, NC

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    by 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.

     

  6. Smithfield BBQ Classic, Smithfield, VA

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    by 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.

  7. 13th Annual Recovery Fest/8th Annual BBQ State Championship, Richmond, VA

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    Submitted by “The Chairman of the Board”

    The Lucky #13 edition of the McShin Foundation RecoveryFest is in the books for 2017.  Each year this organization rolls out the red carpet for our BBQ brethern with a big dose of southern hospitality and a contest that runs like clockwork.  Honesty Liller and her staff do a great job mixing competition bbq and the great work that they do at McShin.  Speakers from all around Virginia stopped by and shared stories of recovery success and brought news on what is happening to help those that need it the most.  Thank you McShin for what you do for our friends and family that struggle with addiction.

    The BBQ contest weekend was perfect from a weather standpoint.  It was cool all weekend and we had no rain!  The smokers were lit and 35 teams were cooking.  Those whacky kids from Easton, Maryland…Sauce This BBQ brought home the Gold with a GC while Rockin’ Robyn’s BBQ out of Forest Hill, MD scored the RGC.   Wolf’s  Revenge, Checkered Flag 500 BBQ and Simply Q rounded out the top 5 overall.

    Top Chicken honors were brought home by E.O.D. WreckinQ with the GC’s close in at second.  Sauce This BBQ took home the big trophy in Ribs and most folks knew the run was on!  Rockin’ Robyn’s BBQ won the Pork category and Checkered Flag 500 BBQ took home top Brisket honors.

    This competition is a a staple on the Mid-Atlantic circuit and we thank McShin for their continued support of the sport that we love.  I recommend getting this contest on the schedule if you have not been there in the past!

    Results:
    Chicken – E.O.D. WreckinQ
    Ribs –Sauce This
    Pork –Rockin Robyns BBQ
    Brisket – Checkered Flag 500 BBQ

    RGC – Rockin Robyns BBQ
    GC – Sauce This

    Full KCBS results here.

  8. Maryland State BBQ Bash Bel Air, MD

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    Submitted by “The Nutty BBQ Professor”

    The Maryland State BBQ Bash once again proved to be a great contest.  Organizers were not sure what year we were in.  Guesses varied from 11th year to 14th year, so we will just say that the annual event lived up to its expectations with big crowds, great BBQ and 47 teams vying for the Grand Championship and one Maryland team looking to grab the MABA Maryland State Cup title.

    The Grand Champion was New Jersey’s own Ercole Chila of Uncle Pig’s BBQ Pit.  El Presidente’ and The Lil’ General (Luke and Kim Darnell) from Old Virginia Smoke brought home RGC honors.  Pavone Brothers, Aporkalypse Now and Drilling and Grilling rounded out the top 5 Overall.  Great job teams!

    3N1Q and Que Talkin’ to Me swapped top spot and second place in both the Chicken and Rib categories.  Pavone Brothers continued their hot streak with a win in the Pork category while Quegasm took home the barrel for 1st Place Brisket.

    The win in the Pork category helped garner Dave Pavone and Pavone Brothers the MABA Maryland State Cup.  I heard that Dave will be attending the BBQ Gives Back contest in Urbanna, VA in 2018 to go up against the other state cup winners to see who is named the king of the mountain in for MABA.

    Congrats to everyone that was called and thanks to Craig Ward and his staff that keep bringing this quality contest back each year.

    Results:
    Chicken – 3N1 Que
    Ribs – Que Talkin’ To Me
    Pork – Pavone Brothers BBQ
    Brisket – Quegasm

    RGC – Old Virginia Smoke
    GC – Uncle Pig’s Barbecue Pit

    Full KCBS results here.

  9. The Road Warrior: Lessons from the Edge

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    By Mike Fay, Pitmaster of Aporkalypse Now

    More and more competition teams are moving into trailers and, as with anything changing from one style to another, closes one set of problems and opens up another. We have been traveling with the trailer for the last three years and over that span we have come to rely on a number of trailer-specific products. Here are reviews of two that we have found very useful (we are not, have not, never have been, or will be associated with these particular manufacturers).

    TPMS (Tire Pressure Management System)

    A tire pressure management system monitors the pressure and temperature in your tires. Sounds simple, right? In truth, it really is. While there are a number of systems on the market, the system that we have been using for the last three years is manufactured by Truck Systems Technologies. Not only does it monitor pressure but it also monitors temperature via sensors that screw under the valve stems and report to a small radio remote unit on your dash. This system monitors your tire pressure and temperature in real time and alerts you to over/under pressure or temperature situations before they become critical. A trailer TPMS allows you the time to pull over and stop in the case of the deflating tire before it gets to the point of shredding and ruining the second tire on the side. After using the system for three years and being alerted for things from leaky valve stems to nails in tires it has always alerted us before the situation became critical. A TPMS system costs less than the price of two tires. That’s pretty inexpensive when you’re sitting on the side of the road with a double blow out watching traffic go by at 90 miles an hour. TPMS is worth it in piece of mind if nothing else.

    Here Is a more detailed description of how the system works from the TST website:

    A sensor screws onto the existing valve stem of each tire monitored while the receiver remains within your view in your vehicle. Each sensor has its own individual code that is easily entered into the monitor. This way, the monitor will only recognize and report data from your sensors and no other vehicle’s system. The monitor then highlights a tire and reports tire temperature and pressure. It will rotate around the electronic diagram on the screen and it will report temperature and pressure of each tire monitored approximately every two minutes. The system will immediately focus and report data and alarms will sound and icons will flash on the screen in the event of gradual tire deflation, rapid tire deflation, or elevated tire temperature. The sensors transmit tire pressure and tire temperature to the monitor every two minutes unless a gradual tire deflation, rapid tire deflation, or elevated tire temperature event is encountered. In such a circumstance, the reporting is continuous until tire pressure or tire temperature returns to a normal range. The system reports in PSI, KPa, Fahrenheit, or Celsius at the discretion of the system owner. The system is accurate to 0.73+/- PSI. The sensor operating range of temperature is -40 through 257 degrees Fahrenheit or -40 through 125 degrees centigrade.  Our sensors are operational in heavy rains, snow, high humidity, and wet or icy road conditions. The monitor can adhere to a dashboard AC vent using the bracket provided or you can adhere the monitor to your dash board using Velcro to hold it in place. Most users prefer to Velcro the monitor in place. Also, the 507 system includes a specially designed, windshield-mountable, suction-cup mounting bracket.

    SYGIC Truck navigation app

    As those of us with trailers know, the common GPS apps available for our phones such as Waze, Google maps, Apple maps, Garmin, etc., are all geared for four-wheel passenger vehicles. Many roads, parkways etc. in our travels with trailers are unavailable to us. There is nothing worse than being on a road heading for a competition or catering gig and seeing a sign for a 9’6” bridge clearance ahead with your 10’5” trailer in tow. While there are a number of stand-alone GPS units available for RVs and trucks, most of these run in the $300 to $400 range. As of this year, Sygic has released an app for Android and iPhone that accommodates both RVs and trucks.

    The app has all the features of the more popular navigation apps with the exception that you can toggle between truck, RV, and car. One of the nice features of the app is that it can be run offline as the maps for any particular State are downloaded as needed so you are not constantly chewing up data. The downside is, of course, it takes up a lot of space on your phone or tablet but since space is cheap it’s not a bad trade-off. Not only do you get real-time navigation but real-time traffic is also available as it’s powered by the Tom-Tom system.

    To get started you download the app and then set the parameters for your truck and trailer: weight, number of axles, total length and height. The app will then navigate you based on those parameters, avoiding roads incompatible with your configuration. The nice thing about this app versus a standalone RV GPS unit is that you can toggle between having a trailer and not having a trailer.

    We have used the app to navigate us up in New England and down through the eastern seaboard and so far, we haven’t ended up anywhere we shouldn’t be. The app does have its quirks; it’s obvious the voice system was not designed with English as its first language so you may find some of the grammar and pronunciations different. We have experienced a few crashes where the app has simply gone away but re-initializing it brought us right back on track.

    If you drive a trailer or an RV and don’t want to spend the money for a dedicated GPS unit, this app is not a bad alternative.

  10. Interview With the Champs – Dave Pavone of Pavone Brothers BBQ

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    by Brian Walrath, MABA Board Member and Pitmaster for Brown Liquor BBQ

    A handful of years ago, when I was new to this competition barbecue thing, my wife’s school was undergoing a renovation.  She noticed the name, V.F. Pavone General Contracting and saw a sticker on one of the trucks that said, “Pavone Brothers BBQ Competiton team.”  Being the social butterfly that she is, she inquired about the barbecue team and asked if they knew her husband and his team of misfits.  Shortly after this meeting, I was in Frederick, MD at the now defunct Swinetastic competition (man, I miss that competition…it was a good one!).  Remembering this conversation between my wife and the construction crew, I saw a kick ass looking porch trailer and a nice fellow hanging out sipping his coffee.  This is when I met Dave Pavone and he gave me a tour of his trailer that day and we started a friendship that has carried through over the years!

    Dave has been on a heater lately and peaking at the right time.  He hit the jackpot in Smithfield, VA at the Smithfield BBQ Classic among some of the best teams, not only in MABA-land, but the nation!  Big Poppa Sterling Ball was in attendance and awarded a free entry into the King of the Smoker event in California later this year!  Dave agreed to answer a few questions for the newsletter.  Congrats Uncle Dave and keep kicking butt!

    Question:
    Congrats on winning the in Smithfield.  Describe winning that contest?

    Dave Pavone, Pavone Brothers BBQ:
    We did not think we won it. We heard all the calls, there were many teams with multiple calls. I get nervous at awards…not as bad as turn in but damn close. Not sure why because I know it’s history after the last turn in, you just do not know what calls you may get. We shoot for a top 10 place at every comp. guess we did ok.

    I got to tell you it’s a rush bigger than all others.

    Q:
    This contest win included a trip to compete in California at Sterling “Big Poppa Smoker” Ball’s King of the Smoker.  Will you be heading out west?

    DP, PBBBQ:
    YES. When that was put on the table, I told Mike my cook partner that we wanted that. And we went after it. That one prize to me is huge. KOS is a comp I would never be able to cook, it’s a comp that I have always wanted to go to.

    By all means my team and I will be at KOS. I am honored to be able to cook with that caliber of pitmasters, no matter where I fall in the outcome.

    Q:
    Did you feel like you had an especially good cook worthy of winning?

    DP, PBBBQ:
    We knew we had a good cook. We knew we have been haunted by chicken in the second half of the year, so we took extra time with the others and tweaked the chicken. Still no chicken call…still working on it

    Q:
    Let’s talk about Pavone Brothers BBQ…tell us where your from, about your team name, your team, and your competition set up.

    DP, PBBBQ:
    Pavone Brothers BBQ started in Bristow, Va. And was supposed to be all the brothers together so the name worked. Well plans change.

    My Brother Vince cooked with me for the first couple of years, then he pulled out to retire into a restaurant…yeah I know I know, so does he now LOL! My little brother Roy was around for morale support and Brother Rick was the judge of taste.

    All good things evolve and now my team is Jayne Pavone, my wife and box runner, when she is here.

    Shelby, my Granddaughter and bell ringer for the runner. And the guy that made this year different, Mike Rollins. Mike wanted to learn to cook Competition BBQ and I needed someone to help.  Help he has. Mainly keeping me from changing items that already works…yes at box time. I am super bad about that. Just a let’s do this LOL.

    My set up has really change since the start. We started in pickup trucks with a Char Grill and ugly drum smokers, then we went to a landscape trailer and two Backwoods, then a porch trailer, then a Class C RV with a Jambo (best cooker out there), and as of this year, a Class A Newmar toy hauler with a Jambo behind it. Who knows, maybe an enclosed is next in the line of changes.

    Those of you that know me know I love my toys.

    Q:
    How long have you been competing?

    DP, PBBBQ:
    Pavone Brothers started competing in 2009 with our first comp Que and Cruz, and a call in our second comp in Front Royal sealed my addiction to competition BBQ.

    Q:
    What’s the best part about competition barbecue?

    DP, PBBBQ:
    Friends Family and Fun

    Q:
    What’s the worst part about competition barbecue?

    DP, PBBBQ:
    The only thing I can think of is I do not like the politics. Mainly because I say what I think and I am told I’m kind of blunt. But that’s just how I am.

    Q:
    Ok, I always ask our winning pitmasters this…what’s the one tip you have for those teams to help them break through and win their first GC or up their game in competition BBQ?

    DP, PBBBQ:
    First HAVE FUN!!!

    Second have more fun!!!  Stay with your plan do not change your path at the last minute (I am still learning, thanks Mike, not that Dan Hixon hasn’t said that for 5 years or better)!  Cook from your heart and put it in the box, the judges will notice.  Practice a lot. I cook every weekend. Sometimes just chicken sometimes a whole comp. keep practicing.

    Q:
    What’s in store for the rest of the year for Pavone Brothers?

    DP, PBBBQ:
    Some of our favorite comps are coming up:

    Sep 9 Recovery Fest in Richmond, VA
    Sep 22 Lemoyne, PA
    Oct 6 Que N Cruz Louisa, VA
    Oct 13 Woodstock, VA
    Oct 20 Boo Que (they took the B out no more BOO B)

    Boo Que will be Mike’s first whole cook I am watching and supporting him in this, time to see If I tought him well!!

    Q:
    What makes Pavone Brothers BBQ special?

    DP, PBBBQ:
    It’s all about family, friends, and fun

    Q:
    Anything else to add before we sign off?

    DP, PBBBQ:
    I like to help other teams trying to get started. I have cooked and learned from many pitmasters. John Atkins was the first to help me. Then my two mentors Dan Hixon and Tuffy Stone, everybody needs someone they can call and ask questions. And I keep learning.

    New teams and young teams should ask questions. People will answer them, we like to share.