February - National Barbecue Association

THE ART AND
ENJOYMENT
OF BARBECUE
PASSING THE GAVEL TO
KEEP THINGS ROLLING
A few years ago, when I was asked to take on a bigger
role with the National Barbecue Association and step
into the position of president-elect and then president,
I had no idea how, or if, I could be successful. I knew
from seeing my dad serve in this role as well as talking
to other former presidents that the position comes with
lots of responsibility. Four years later, as I prepare to
pass the gavel to our incoming president later this month, I can only hope I
have had a positive impact on this organization.
When I accepted these leadership positions, my number one goal was to
make decisions that moved this organization forward. Although not all of the
programs and other new things we tried succeeded right away, I can only hope
they didn’t hinder any progress with the association. As I prepare to find other
ways to help NBBQA in the future I can say without a doubt that I tried my best.
NBBQA has always been like family to me and some of my best barbecue
memories are because of this group. I don’t expect that to change in the
future. After all, this isn’t goodbye. As past president, I’ll still be very much an
active part of this organization. But the best thing I will take away from this
experience is seeing firsthand how the willingness of this group to help others
in the barbecue community has the power to change lives! I have never seen
a more open minded group willing to share anything to help another member,
even if they were relative newcomers. This fact alone is the main reason I got
involved and will stay involved with NBBQA.
As I wrap up my last president’s column, I want to thank every single
member for their overwhelming support during my term and hope everyone
will continue that support for incoming president Roy Slicker. With tons of
energy and a very good understanding of what is needed to help us grow and
prosper in the next two years, I have no doubt that Roy is the man for the job.
I also want to thank our management group who has stood firm with their
support for some of my decisions. I know that without our combined efforts the
association would look much different today. We all have a ton of work ahead
of us to keep this organization strong. But I know that with your continued
participation we can put NBBQA on top of the barbecue world. Let me close by
urging everyone—member and non-member alike—to get more involved in the
National Barbecue Association. The more of us there are working toward
a common goal the more successful we will be.
Until next time... keep it smokin’,
Kell Phelps
NBBQA President
WELCOME NEW MEMBERS
Eric Dillaber
Valders, WI
Wayne Wolf
RCFS
Elgin, IL
Robert Marelli
Myron Mixon Smokers
Waterford, CT
Jamie Doherty
BBQ Feast Catering
Lakeside, ON
Canada
Chris Meyer
BBQ Feast Catering
Lakeside, ON
Canada
Terri Toner
Pirate Jonny’s LLC
Clearwater, FL
Gerald Bryant
Homewood, AL
Kim Foy
Hoosier Daddy BBQ Sauce
Dyer, IN
Kristen Orr
Smithfield Packing
Smithfield, VA
Andy McMurdo
BBQ Feast Catering
Lakeside, ON
Canada
Alex Olensky
Big Al’s Bar B Q Shack
Mobile, AL
Grif Morpeth
Country’s Barbecue
Fortson, GA
Bill Pikus
Grill Side Barbeque
Overland Park, KS
Barbara Latimer
Sonny’s Bar-B-Q
Winter Park, FL
Steve Caudill
4 Star Catering Inc
Whitesburg, KY
George Kapahee
L.L. Ohana
Reno, NV
Angela Smith
4 Star Catering
Whitesburg, KY
Russell Muntz
Sparky’Bbq
Fairfield, IA
Brittney Wiggin
Rochester, NH
Deanna Dugo
Rockit Ranch Productions
Chicago, IL
Andrew Balint
Balint Market
Pittsburgh, PA
Larry Williamson
Williamson Bros. Bar-BQ
Marietta, GA
Bill Jones
Richmond, VA
Jim Ogletree
Piggly Wiggly of Union, Inc
Union, MS
Alec Altman
Portland, ME
Vince Pavone
Mountain View BBQ
and Catering LLC
Culpeper, VA
Raymond Ward
Ray Ray’s Smokehouse
BBQ,LLC
Birch Tree, MO
Brandon Manly
Sonny’s BBQ
Mobile, AL
Rob Haake
Germantown, IL
Jeffrey Simonides
Santee, CA
John McKinnon
Fireman John’s BBQ
Madison, MS
Jerrett Anderson
Shalimar, FL
Richard Westhaver
Dirty Dicks Enterprises
Norwell, MA
Stephen Howton
Howton Farm’s Gourmet
Sauces
Gurley, AL
Mike Keller
California Rancher
El Segundo, CA
Libby Fakier
Bayou Barq
Peachtree Corners, GA
Andreas Schnöll
Laufen, Bayern
Gerrmany
Ted Bugarski
riBBQ
East Melbourne, Vic
Australia
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