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size each month in this article, the unique and special BBQ Family that make up competition BBQ. They have made numerous new friends, continue to meet very interesting
people, and became more and more enthused
with each contest. They were so engrossed in this BBQ world they went on to become KCBS Reps in 2014. Their first contest to be repped by them was in Charleston, West Virginia. They had quite an experience, but just as they did in the judging profession, they settled right in to become professional Reps.
Since then, they have faced many new and different problems with each contest. They have been repping 22-24 events a year. Their goal with each contest is to make sure that every element has FUN! They want the cooks to have fun, the judges to have fun, the volun- teers to have fun, and the organizers to have fun.
Every location has something unique that
finds a place in their memory banks. Julie
thought the most interesting location had to be The Trans Al- leghany Lunatic Asylum in West Virginia. That event has changed location, which was disappointing, but Julie always liked this set- ting. The American Royal in Kansas City stands out for Rusty. This is one of the largest events in the entire country. Lake Placid, New York, stands out for both of them as well.
They always love the beautiful setting where the Winter Olympics were once held. This event is also combined with a Music Festival. The Boss Hog in Waynesboro, Georgia, is a total community event and everyone in this small town gets out and works to make it a top event. I have judged the Boss Hog and can echo Julie’s com- ments on the community participation. Tim Lively, a top judge coordinator, whom we see at many of the Southeast US events, said,” The Cooks are the Rep’s of choice in that part of the coun- try.” Rusty is from Waynesboro and is always glad to see them Rep because things will go well and smooth.
While new to using GPS they were following directions in the Bad Lands of South Dakota. Their road became less and less of a road until they felt they were driving in the open wilderness, but they continued to follow their GPS. They finally came back into civi- lization, after dark, and they were in Wyoming where they found a really unique restaurant for dinner that evening. I heard story after story of adventures like this from Rusty and Julie. Lee Hinkle of Red Mules Bad Ass BBQ fame said, “I first met the Cooks in Young Harris, Georgia. The event was blessed with heavy snow, al-
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most a blizzard, but Rusty and Julie handled that with a solid rou- tine and the event went forward smoothly and efficiently.” Lee
also said the Cooks take very good care of their cook teams and make sure they have what they need for a contest.
Another special thing they do at their events is to take care of the pet dogs that many of the competing teams have. Julie calls them “Pit Dogs”. They have very special and tasty treats for these dogs and the dogs have come to recognize both of them as a source for spe- cial treats. I was impressed to see four or five dogs stand in line and wait their turn for their beef tenderloin treat. Most kids aren’t that polite.
I know when I see Julie as a Rep that I will get table captain duties, and many times double duty. It never fails. I am more than willing to do what is necessary to contribute to any con- test, but I prefer to judge. But when the Cooks are Reps, I am willing be a table captain.
Jason Singletary, Smoke Central BBQ, said, “The Cooks are his Reps of choice. I am always glad to see them at the events where I compete. I also realize they have nothing to do with my perform- ance, but I seem to always do better at the events where the Cooks are the Reps.” There is no question that Rusty and Julie do a superb job as KCBS Reps. The teams, the judges and the organiz- ers all look forward to their management of a contest, and the BBQ Family really appreciates all they do for competition BBQ.
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