2018 Smithfield Grant Program

Smithfield is thrilled to announce that applications are now being accepted for the Smokin’ With Smithfield Grant Program for 2018. Smithfield saw such a strong success with the 2017 Grant Program, that we decided to expand our reach to even more great events in the year to come.  The Smokin’ With Smithfield Grant Program is open to Non-Profit, Community and Event Organizers that host sanctioned BBQ contests. All while delivering key services and resources to the contest’s participating cook teams.

The Smokin’ With Smithfield Grant Program provides funding to sanctioned BBQ competitions to encourage participation among Cook teams. The Smokin’ With Smithfield Grant ranges from $1,000 to $4,500, to deepen the entire prize purse payout among the top 10 of all categories and top 10 overall. We believe that deepening the prize payout to the top 10 in each category and overall encourages more teams to compete; knowing that they have the opportunity to win back a portion of their competition expenses.

This year, Smithfield will also add a new category for In-Kind Product Donations. To be considered for a Smokin’ With Smithfield Grant in-kind donation, your organization must be a nonprofit 501c3 organization. Recipients of the in-kind product donation will not be eligible to receive Grant funding.

Pork Loin Ancillary Category: In 2018, Smithfield will be offering meat and prize money to events interested in conducting an ancillary pork loin category. Smithfield will provide $500 in prize money and boneless loins to Grant recipients interested in conducting this ancillary contest.  Contestants within the Pork Loin Ancillary Category should be judged on their creativity, as well as the typical Taste, Tenderness and Appearance measures.  Contestants should take photos and share on social media using the hashtag #showusyoursmithfield.

If you’re interested or know an event that could benefit from the Smokin’ With Smithfield Grant, we encourage you to apply. Applications must be submitted by October 25, 2017 and are valid only for competition events held in 2018. All contests that are selected to receive a 2018 Grant will be notified no later than January 8, 2018.

We wish all events success in the coming year.  For additional information and to apply for the Smokin’ With Smithfield Grant, please visit: www.smokinwithsmithfield.com.

Please note: All events seeking sponsorship from Smithfield are required to fill out an application by 10/25/17 to be considered for monetary or product donations in 2018.

Victorian Sales and Big Boots BBQ Help Those Affected by Texas Storms

Some of our BBQ community is stepping upon a big way to help those affected by the Texas storms.

Our friends with Victorian Sales and Big Boots BBQ raised money and collected diapers for children and families to get them down to Texas! Such a gracious and caring gesture from some amazing people and a wonderful community.

Big applause to Big Boots BBQ and all their hard work, and a big thank you to those that helped in the Arcadia Valley area. Check out the video that highlights what they did to help out their fellow man, woman, and child.

Two Butts and a Ham BBQ: Cornbread stuffed pork loin

SLBS Team Two Butts and a Ham was featured on Fox 2 News with a non-traditional recipe to cook for labor day.

Meet The BBQ Pro – Code 3 Spices

NAME: Chris Bohnemeier & Mike Radosevich

 

BUSINESS NAME: Code 3 Spices Inc.

 

HOW LONG HAVE YOU BEEN IN THE BBQ BUSINESS: 28 months Code 3 Spices launched in November of 2012

 

HOW DID YOU GET YOUR START IN BBQ: After being a backyard cook since college, we entered a 3 meat Backyard Competition and brought home 3 trophies.  Since then we have competed in over 20 events.

 

WHAT KIND OF BBQ PRODUCTS DO YOU OFFER: Code 3 Spices offers 5 high end blends.  Each of our flavor profiles are MSG and Gluten free with no preservatives. All of our products are available through our website www.code3spices.com, and also available in retail locations throughout the St Louis area.

 

WHAT MAKES YOUR PRODUCTS UNIQUE: $0.50 of each bottle purchased is contributed to organizations that support Police, Fire, Medical and Military Organizations.  In addition, Code 3 Spices utilizes high end ingredients including Sea Salt, Turbinado sugar, and Paprika.

 

WHICH PROTEINS DO YOUR PRODUCTS WORK BEST ON:  All of our flavor profiles are created to work on any meat you choose.  We have 3 BBQ rubs, including our competition 5-0 blend.  In addition, we also have a Grunt Rub Garlic blend and a Sea Dog Cajun blend.

 

ARE YOUR PRODUCTS GEARED AT HOME COOKS OR COMPETITION PITMASTERS: Our products were originally created for home cooks, but has been adopted on the competition circuit as well.  Competitors are excited that they can take this product off the shelves, and use in a competition environment without modification.

 

WHAT ADVICE DO YOU HAVE FOR NEW COOKS: Always be organized.  Practice at home just as you would on the circuit.  From injecting to cooking, timing is everything.

 

FAVORITE RESTAURANTS: Pappy’s & Sugarfire, and Berts Chuckwagon in Collinsville IL.

 

FAVORITE FOOD MEMORY: Mike – “It was a nightly thing at my house. That is where I fell in love with food. My Mom always cooked, she was a stay at home mom and recipes that no mom in the neighborhood could touch but man she made a mean Chicken and Dumplings.”

 

FAVORITE SPORTS TEAMS: St Louis Cardinals, St Louis Blues

 

HOW DO WE GET AHOLD OF YOU:

Facebook: code3spices

Instagram: @code3spices

Twitter: @code3spices

Web: http://www.code3spices.com/

Meet The BBQ Pro – Keith Emms

NAME: Keith Emms

 

TEAM NAME: Bald BQ

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: 6 years

 

WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: My son Zach and his friend Drew.  Brothers, sisters in laws and nieces and nephews at the Bash

 

HOW MANY COMPETITIONS HAVE YOU COOKED IN: 20+

 

HOW DID YOU GET YOUR START IN BBQ:  My wife bought me a cookbook by Paul Kirk.  There was reference to the KCBS website.  I went and looked at the site, and saw a competition in Pacific, MO.  Decided to give it a try.

 

WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: The heat.  It was so hot, my beer wouldn’t stay cold.  Also, we had no idea what we were doing. The teams near us were so helpful and accommodating, it was like were friends, and we had just met them.  We also took 1st Place in Brisket.  Still can’t believe that.

 

WHAT ADVICE DO YOU HAVE FOR NEW COOKS: Have fun.  Ask a lot of questions and don’t get discouraged.

 

WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: I have been cooking on UDS, Ugly Drum Smoker, before they became popular and all the rage.

 

WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: Ribs are my most favorite.

Pointer:  Make sure to take of the back skin and don’t boil them first.

 

FAVORITE ST. LOUIS BBQ SOCIETY EVENT: Wildwood Bash

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF:

Grand Champion at the Alton Blues, Cars and BBQ event.
1st place Ribs and 1st place Pork at the Bash

 

HOW DO WE GET A HOLD OF YOU:

Facebook   Bald BQ

 

Meet The BBQ Pro – PM BBQ

NAME:

Paul Lamers

 

RESTAURANT/BUSINESS NAME:

PM BBQ

 

WHERE ARE YOU LOCATED?

161 Long Rd, Chesterfield, MO (in the Chesterfield Valley)

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ?

I started cooking competition in 2008, but was raised in a family that used a charcoal grill or smoker all year long.

 

WHATS IS YOUR COOKING STYLE AND WHAT KIND OF COOKERS DO YOU USE:

My barbecue influences come mainly from my family in western Tennessee, but I also draw on flavors experienced over many years traveling throughout the south and midwest.

I started as a Weber kettle guy and continue to be one at heart. I use a couple of big rotisserie pits from Ole Hickory at my restaurant. For competitions and/or “boutique” smoking I love our Muletuf stick burner and our Pitbarrel cooker.

 

DO YOU SERVE WET OR DRY BBQ, AND WHY:

I prefer to serve dry barbecue. That way, my customers can choose what style/flavor sauce they use on their barbecue or even choose to skip the sauce completely.

 

WHAT SMOKED MEATS ARE YOU BEST KNOWN FOR:

While our biggest seller is pulled pork, we have become known for our brisket. We have gotten great reviews from local critics and were flattered to have our brisket chosen to be featured on the cover of St. Louis magazine a couple of years ago!

 

WHAT IS YOUR FAVORITE THING TO BBQ THAT IS NOT ON YOUR MENU:

I love to make chicken spiedini on the Weber. The additional smoke flavor from the fire takes a simple dish to another level.

 

ASIDE FROM BBQ, WHAT IS YOUR RESTAURANT KNOWN FOR:

We have been frying chicken as a Tuesday special for the last few months and it’s quickly becoming more popular than our barbecue! We also bake pies and cakes from scratch each day. Our Buttermilk pie is a taste of the south on a plate!

 

WHAT BBQ ADVICE DO YOU HAVE FOR HOME COOKS:

Don’t be afraid to experiment and don’t be too hard on yourself if something doesn’t taste great. While many of the guys cooking barbecue in St. Louis today are trained chefs, most of us are self-taught cooks who have practiced in the backyard, for our families and friends long before signing up for a competition or opening a restaurant.

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF:

I am very proud of the food we serve and the positive comments we get from our first time visitors, but I am most proud of the regular customers who have been patronizing PM BBQ from the day we opened.

 

WHAT DOES YOUR BBQ FUTURE HOLD:

I’ll continue to cook tasty food and continue play with the smoker, to see what else I might be able to create!

 

HOW DO WE GET A HOLD OF YOU:

PM BBQ

161 Long Rd, Suite 103

Chesterfield, MO 63005

636.536.1966

www.PMBBQ.com

Facebook.com/pmbbq

Twitter @pmbbq

Instagram @pmbbq

Meet the BBQ Pro – Bill Grenko

NAME: Bill Grenko

 

TEAM NAME: Lock, Stock and Two Smokin’ Barrels (LSATSB)

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: We are foodies (our live’s revolve around food) and BBQ is just one of the many foods we enjoy.

 

WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: Bill Grenko, Anne Grenko, Bren NuDelman, and Kathleen NuDelman.

 

HOW MANY COMPETITIONS HAVE YOU COOKED IN: We have cooked in just shy of 50 comps.

 

HOW DID YOU GET YOUR START IN BBQ: We entered the Wildwood Bash in 2009 because we thought it would be fun. We were fortunate enough to get a couple top 10 calls and that was how the journey began. We cooked the Wildwood Bash again in 2010. In 2011, we cooked in 4 contests including the Bash and ever since 2012 we have been cooking 12-15 comps per year.

 

WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: What we remember most is how overwhelming it all was. We also remember how some of the more experienced teams offered advice and help. They made us feel like part of the fraternity. This is why we help new teams at every opportunity.

 

WHAT ADVICE DO YOU HAVE FOR NEW COOKS: First, go through judges certification training to understand how comp BBQ is judged. Second, attend a Competitive BBQ cooking class to see what the pro’s are doing. And, finally … practice, practice, practice everything you learned!!!

 

WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: We cook Hot & Fast on Gateway Drum Smokers. LSATSB is an Official Member of the Insane Can Posse.

 

WHAT IS YOUR SECRET WEAPON AT A COMPETITION: One of our secret weapons is our cooking fuel. We use only Rockwood lump charcoal (made in MO) and we use a just single Mojobrick for smoke in each cooker. We get a clean and consistent cook with just the right amount of smoke every single time. Consistency is critical in Comp BBQ.

 

WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: Our favorite comp meat to eat is pulled pork. Whether you are cooking Low & Slow or Hot & Fast the best way to retain moisture is by using an injection. We use Twisted Belly Island Pork Injection.

 

FAVORITE ST. LOUIS BBQ SOCIETY EVENT: Without a doubt, the Wildwood Bash is the grand daddy of all SLBS Events and our favorite.

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF: We have won several Grand Championships over the years, however, probably our proudest moment was earning Reserve Grand Champion at the 2014 Wildwood BBQ Bash. We hope to some day earn a Grand Championship in the event that gave us our start in comp BBQ.

 

WHAT DOES YOUR BBQ FUTURE HOLD: BBQ is our passion. We want to continue to share our passion with other enthusiasts, continue to make new friends, and continue to learn and become better cooks.

 

HOW DO WE GET A HOLD OF YOU:

Facebook: http://www.facebook.com/LSATSB

Blog: http://lsatsb.blogspot.com

 

Meet The BBQ Pro – Righteous Pig BBQ

NAME: Scott Muir

 

RESTAURANT NAME: Righteous Pig BBQ

 

WHERE ARE YOU LOCATED: 124 east main street, Belleville,IL 62220

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: 10+years

 

WHATS IS YOUR COOKING STYLE AND WHAT KIND OF COOKERS DO YOU USE: Memphis style with some twist. We use a custom built charcoal and wood smoker

 

DO YOU SERVE WET OR DRY BBQ, AND WHY: Dry I’m proud of the food I serve and hope people, the true enthusiast knows,will try and enjoy it for what it really is supposed to be. But do offer 6 sauces. Cryin’ Swine- hot has Carolina reapers, ghost,and scorpion peppers and taste great. Ballistic is hot, peach-chipotle is a sweet and spicey. K.C. is sweet and smokey. Happy hop beer bacon- dark lager infused with bacon, there is actually bacon chunks in the sauce. Then our house sauce Righteous Pig- it’s an apple-butter cinnamon sauce very sweet and goes great with pork.

 

WHAT SMOKED MEATS ARE YOU BEST KNOWN FOR: House made Pork Belly Pastrami

 

WHAT IS YOUR FAVORITE THING TO BBQ THAT IS NOT ON YOUR MENU: tri-tip

 

ASIDE FROM BBQ, WHAT IS YOUR RESTAURANT KNOWN FOR: our service and chocolate covered bacon

 

WHAT BBQ ADVICE DO YOU HAVE FOR HOME COOKS: ask question, don’t be impatient, and cook with your heart

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF: opening on the shoestring budget I did and being open for a year

 

WHAT DOES YOUR BBQ FUTURE HOLD: keep the doors open and hopefully expand, continue to enjoy cooking food for people and making them happy

 

HOW DO WE GET A HOLD OF YOU:

www.righteouspigbbq.com

https://www.facebook.com/righteouspigbbq

https://twitter.com/therighteouspig

 

Meet the BBQ Pro – Arthur Aguirre

NAME: Arthur Aguirre

 

TEAM NAME: Fireside Smokers

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: Since May 3rd 2008. That’s the day my wife gave me a Brinkman Smoke’N Grill for my birthday…she’s regretted that gift everyday since then.

 

WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: I cook solo. However, my team includes The General (my vegetarian wife, Jamie), McGuyver (Tony St. John) and my crew from Fireside Hearth and Home.

 

HOW MANY COMPETITIONS HAVE YOU COOKED IN: 27, since 2010.

 

HOW DID YOU GET YOUR START IN BBQ: My buddy Scott Thomas from www.grillinfools.com held his first BBQ contest at Jefferson Barracks and he asked me to enter it. So, I did and placed 3rd in ribs, 3rd in pork steaks and 4th place overall out of 18 teams.

 

WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: I remember how fast the comp came and went…I also remember how hot my appetizer entry was because I used Habanero cheese in my Atomic Buffalo Turds. Not a good idea, it placed 17th.

 

WHAT ADVICE DO YOU HAVE FOR NEW COOKS: Pick a pitmasters brain about competition BBQ. The best opportunity to talk to one is on a Friday night. Saturday’s are not suggested, lots to do that day and turn in times are off limits to visitors.

 

WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: I cook Kansas City style…extra sweet and rich, but with my own exotic twist. I cook on a Yoder YS640, Smokin’ Brother’s 30″ and a Big Green Egg.

 

WHAT IS YOUR SECRET WEAPON AT A COMPETITION: Bad luck has been my secret weapon. When a grill falls out of my trailer, a huge storm hits my site, breaking my garage door sensor leaving for a comp or almost being DQ’ed for chicken turn-ins, bad luck results in awards. I’d rather be lucky than good when going up against great competition.

 

WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: Ribs are my favorite, they’ve won me the most money. I reveal all my rib secrets on my website (www.majorleaguegrilling.com). Check out my post on the 3-2-1 method.

 

FAVORITE ST. LOUIS BBQ SOCIETY EVENT: It’s a tie between AMVets Spit on the River and Tri-County BBQ Championships. Kirk Southard and Mike Bippen go above and beyond to make pitmasters feel welcomed. Glad to call them both my friends and I’ll be at both comps again!

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF: My cookbook: America’s Best Barbecue: Recipes and Techniques for Prize winning Ribs, Wings, Brisket and more.  Nearly 400 pages, 200 recipes and 150 pictures of the best barbecue. Available in all major bookstores and everywhere online. Also found locally at Fireside Hearth and Home, St. Louis Home Fires and Gateway BBQ Store.

 

WHAT DOES YOUR BBQ FUTURE HOLD: In the short term, I have goals to win a Grand Championship, the inaugural Budweiser BBQ Series Cup and Team of the Year. Not sure about the long term, having too much fun enjoying the moment. I hope to get my sons involved (ages 6 & 7).

 

HOW DO WE GET A HOLD OF YOU:

Facebook: Major League Grilling

Twitter: @MLGbbq

Website: www.majorleaguegrilling.com

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Meet The BBQ Pro – Chris Schafer

NAME: Chris Schafer

 

TEAM NAME: Heavy Smoke

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: I attended my first competition in 2010 and cooked my first category in 2011

 

WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: There are 4 members on Heavy Smoke.  My brother in law Jim Wickerham, two friends Danny and Dustin Vohs, and myself. The 3 members of my team are new to competition BBQ and are learning very fast.

 

HOW MANY COMPETITIONS HAVE YOU COOKED IN: 27

 

HOW DID YOU GET YOUR START IN BBQ: I had experience as a restaurant cook and worked with a good friend named Cole Harte who was already cooking competition BBQ.  Cole asked if I wanted to hang out at a competition and even though we didn’t do well I was hooked.  Cole gave me the chicken category and I spent a couple years just cooking chicken and practicing the other meats in the back yard.  In 2014 due to conflicting schedules with the Cole’s Sweet Heat team I decided to cook a competition on my own as Heavy Smoke.  After taking RGC in that event I stuck with Heavy Smoke and have been cooking under that name since.

 

WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: My most vivid memory from my first competition was watching the team next to us set their gravity fed smoker on fire.  They had flames shooting 3 feet out if the top and when they opened the door flames went crazy… And they scored better than us on every category.

 

WHAT ADVICE DO YOU HAVE FOR NEW COOKS: practice how you compete and compete how you practice.  Structure and consistency is the most important thing.  Even if you are unsure after a practice, don’t change things on competition day.

 

WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: I use different methods for different meats, some hot and fast and some low and slow.  I’m a can cooker.  I make my own barrel smokers because I have been the most consistent with them.

 

WHAT IS YOUR SECRET WEAPON AT A COMPETITION: My secret weapon is my thermopen

 

WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: My favorite competition meat is chicken because I have been cooking it the longest and it has won me the most awards.  The best tip I can give for chicken is to trim it as uniform as you can.  Most people think it’s for appearance but I do it so it all cooks the same every time and my timeline always holds true.

 

FAVORITE ST. LOUIS BBQ SOCIETY EVENT: My favorite SLBS event was Bluesweek but I think Eureka may be my new favorite. Any competition that is on a Saturday/Sunday is my favorite.

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF: RGC at Bunge last year.

 

WHAT DOES YOUR BBQ FUTURE HOLD: Hopefully my BBQ future will be filled with many more comps and some GCs and RGCs

 

HOW DO WE GET A HOLD OF YOU:

Email: heavysmokestl@gmail.com

Facebook: www.facebook.com/heavysmokebbq

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