Page 4 - JAN2020 BBQNEWS Digital Issue

publishers pages
Barbecue News Magazine reflects on the past 30 years of publishing the world's leading barbecue and grilling publication
National Barbecue News
PO Box 981
Douglas, GA 31534 PHONE: 800-385-0002 EMAIL: info@BarbecueNews.com WEBSITE: www.BarbecueNews.com
Co-Founders
Joe M. Phelps and Dr. Don “Doc” Gillis
Publisher
R. Kell Phelps
Editor
Carlene S. Phelps
Office Manager
Janet Phelps
Featured Contributors
Ardie A. Davis (aka Remus Powers) Bob Lyon
Frank Boyer
Doug Mosley
Daren Proctor
Vic Clevenger
Meathead
Mark & Gretchen Noordsy Dana Hillis
Ray Sheehan
Michael Garrison
Vernee Green Myers
Published Monthly By
Baylyn Enterprises, Inc.
In Memoriam
Joe M. Phelps • Dr. Don “Doc” Gillis Brian Heinicke • Billy Bones • Rocky Danner
NBN is proud to be THE official publication for:
The National Barbecue News is published monthly by Baylyn Enterprises, Inc., for (U.S.) $25 per 1 year or 12 issues, 336 Phelps Rd., Douglas, GA 31533. Periodicals Permit USPS 018428, entered at Dou- glas, Ga.
Reproduction of art work, original copy, editorial material, etc. appearing in the National Barbecue News is strictly prohibited without the expressed written consent of the publisher. Our responsibility for errors and omissions consists only of the re-print of advertising space in the next edition. Opinions of writers/columnists do not necessarily reflect the opinions of the owners. We reserve the right to edit, condense, or omit any ad or submitted article and are not responsible for any copyright infringements. Deadline for content is the 15th of each month. For additional information, call the National Barbecue News office at 1-800-385-0002 or contact us via email at info@barbecuenews.com.
POSTMASTER: Send address changes to NATIONAL BARBECUE NEWS, P.O. Box 981 Douglas, GA 31534-0981
©2020 Baylyn Enterprises/ National Barbecue News
R. Kell Phelps
Publisher
info@barbecuenews.com
We've come a long way from our humble beginnings in 1990! I can also tell you that we have a long way to go to ac- complish the goals set for this monthly barbecue information center known as the Barbecue News.
I want to personally thank every contributor, subscriber, reader, follower, advertiser, contest organizer, or tiniest supporter for helping to keep us smokin' since 1990. I am
guessing not all our readers know our story, so I am going to take this unique opportunity to tell you how and why we started this publication. I am also going to explain why I am confident that we can continue to be a tremendous resource for all things bar- becue and grilling for the next 30 years to come.
Getting Started
This entire barbecue experience for me began as a high school Junior as I watched my dad and his cook partner Dr. Don "Doc" Gillis perfect their recipes for upcoming barbecue contests. It was there I began to understand the principle that you win dur- ing the week at practice, and you have to duplicate that experi- ence on the weekend to pick up your trophies and checks. I sampled a ton of almost championship barbecue before getting to taste the sweetness of their first Grand Championship. These samplings without question had me cringing at the mediocre bar- becue found in most grills or pits.
By the time National Barbecue News published its first issue in February 1990, the Smokehouse team had won two overall Grand Championships in a mear 11 events. They also finished up with a sixth-place call in Memphis, TN, at the prestigious Mem- phis In May World Barbecue Cooking Contest. Now you under- stand why and how I got hooked on great barbecue at an early age. "Doc" Gillis and Joe Phelps, my pops, were smokin' up some of the best BBQ in the world, and I was enjoying every bite I was offered or stole.
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