Page 30 - MARCH 2020 Barbecue News Magazine
P. 30

flying judge
BBQ PROFILES
 T. Michael Garrison
The Flying BBQ Judge mgarrison8@sbcglobal.net
  This month's profile has a more personal connection with me, and I really looked forward to developing this profile. Jim Elser, of Sweet Smoke Q fame, and I both share common de- grees as Mechanical Engineers. My career was primarily in the electric power industry, and Jim developed a very successful career in design-related activi- ties.
Unknown to Jim in his early ca-
reer, this background would
prepare him well for what he is
doing today. After moving to
Florida, I earned my FBA Master Judge credentials. I cooked with Jim at Kissimmee in 2016 to satisfy that requirement for the Mas- ter Judge program. I thought I knew a lot about BBQ until I cooked with a champion like Jim. I learned so much in two days as I came to admire Jim and his skillset. We have become close friends since that event.
Jim was born and raised in Ohio, and from as far back as he can remember, he played sports and was an avid Ohio State football fan. Jim wears a red cap with a prominent O on the front. I have fun kidding him that he is wearing an Oklahoma hat, but clearly is an Ohio State cap. His Buckeyes certainly had a great year this year, and more in recent years on the gridiron. As far back as he can remember, he also always loved to cook. From the time he was a child, he crawled on a stool in his Mother's kitchen as he watched and helped her with the cooking duties for the Elser fam- ily. Hs neighbors appreciated his cooking, and this slowly started migrating to BBQ in his neighborhood.
In the early 2000's he had a job move to Florida and certainly loved the warm weather. Warm weather year-round is very con- ducive to outdoor activities, of which BBQ is a major one. Thus Jim's increased interest and activity in BBQ were nurtured. Inter- estingly enough, his first competition was the PigFest in Lake- land, Florida. Does this sound familiar? This major contest seems to be where many of our champions began their competition ca- reers.
His early experience was not good and was very discouraging. His
second contest was Smoke on the Water in Winter Haven and again, dis- appointing for him. However, un- known to Jim at the time, he was learning the basics of what would make him the champion he is today. He was about to quit and then his adrenalin shot came in his fourth con- test, where he got his first call. An 8th place call in Pork, at the Blues and BBQ Festival in Venice, revived Jim's spirits. He was hooked after that.
In the past 11 years, Jim has competed in over 300 contests. At one point, he was competing in 21 events a year while still employed full time as an engineer. That is a hectic schedule to manage.
Today he has moved on from his Me- chanical Engineering career. His BBQ competition and business
are now full-time endeavors for Jim. He has 30 Grand Champion honors and 29 Reserve Champion honors on his record. The week- end I cooked with him, we earned Reserve in Kissimmee. He still blames me for being the reason he did not get the Grand that day, but I always counter back with the fact that I was the reason we won Reserve.
Jim was Team of the year in Florida BBQ Association (FBA) in 2014, 2016,
and 2018.
This honor
seems to ro- tate be- tween Swamp Boys, Hot Wachulas, and Sweet Smoke Q, and each is very well earned. Jim also gives back to the BBQ World. He served for five years on the
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MARCH 2020












































































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