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publishers page
Day BBQing
is the Best
Barbecue News Magazine
PO Box 981
Douglas, GA 31534 PHONE: 800-385-0002 EMAIL: WEBSITE:
Joe M. Phelps and Dr. Don “Doc” Gillis
R. Kell Phelps
Carlene S. Phelps
Office Manager
Janet Phelps
Featured Contributors
Ardie A. Davis (aka Remus Powers) Doug Mosley
Daren Proctor
Vic Clevenger
Mark & Gretchen Noordsy Dana Hillis
Ray Sheehan
Michael Garrison Raymond Cato
Ben Arnot
Christy Jones
Published Monthly By
Baylyn Enterprises, Inc.
In Memoriam
Joe M. Phelps • Dr. Don “Doc” Gillis
Brian Heinicke • Billy Bones • Rocky Danner • Jim Tabb
NBN is proud to be THE official publication for:
Barbecue News Magazine 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
POSTMASTER: Send address changes to Barbecue News Magazine, P.O. Box 981 Douglas, GA 31534-0981
©2021 Baylyn Enterprises/ National Barbecue News
     R. Kell Phelps
Any BBQ or grilling time with family is great, but the once a year day that we pay special tribute to our fathers is prob- ably one of my personal fa- vorite days of the year. My father, “Papa” Joe Phelps, started lighting my barbecue fires at an early age. The memories of learning how to manage a fire inside a grill and understanding which spices always work well on certain proteins are priceless to me. Those lessons learned mean more to me now since
my dad’s passing back in 2013.
Father’s Day today gives me an opportunity to pass down those lessons learned to my kids as I am hopefully getting
their BBQ and grilling fires lit as well. It’s always fun seeing them use the knowledge that you have shared with them. Their heads are a little softer then mine, so they don’t make as many mistakes as I did when I was getting started.
I was the one trying to “change the BBQ world” with some off the wall mixture of spices or sauces that most of the time were not intended for protein I was cooking. A great of example of this was my first attempt at cooking a brisket and using the same “re- ally sweet” spices and techniques that I had success with while cooking a pork shoulder. The result of my poor decision: our dog Spot decided he wasn’t going to try and stomach my failure ei- ther! One of the greatest lessons I have ever learned came from this exact failure...and that lesson learned was to know that every decision you make will have a consequence. Also know that some spices just are not meant for certain proteins.
This year I want to wish you and yours the best Father’s Day ever. I also hope your fires burn at the perfect temperature you desire and the food you serve up is the best ever. Here is also hoping that every decision you make will have a smokin’ consequence.
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JUNE 2021
Until Next Month...Keep It Smokin'
Kell and Crew

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