Page 25 - Barbecue News Magazine September 2021

price if they could have it done in eight days. They got it done.
He recalls that he didn’t have any idea what he was doing, he melted the tail lights on his pick up truck, the tempera- ture in his smoker was 450F. He purchased 4 briskets, 4 whole chickens and three slabs of ribs. All of that for the small turn in quantities. He came in dead last. Certainly, was not an experience to boost his ego. That was in 2016. He tried a second contest, and everything went about the same as the first, he was dead last. But he did come in third in Margaritas, which was an ancillary event at the same contest. He was pretty proud of that accomplishment. Around came 2017 and he entered another contest. The team beside him appeared to be an experienced team and they were discussing how they were injecting their meats. He didn’t have a clue what they were talking about. So he joined into their conversation to learn about injections, rubs, sauces and a whole lot of things that he was not doing. Also discussion of the advantages of low and slow smoking of the meats. He visited the BBQ Emporium only to see the vast array of rubs, injections, sauces and a whole lot more. After explaining that he was a new competitor they supplied him with a set of rubs, some injection equip- ment and much more. He was learning about competition BBQ, the long slow way.
By 2018 he was winning some contests. He competed in the American Royal that year and learned about KCBS and their events. By 2019 he was chalking up some pretty good wins. At the end of that year he had 9 Grands, 8 Reserves and won Cooker of the Year in the IBCA.
Lee decided he wanted to move on from the IBCA so he decided to start compet- ing more in KCBS. Going North would limit his competition year to the Sum- mer months so he decided to seek out the Southeast US. He participated in 17 contests in 2020. He was winning some pretty top contests and had started
teaching his own classes in competition BBQ. They don’t cook pork in South Texas so he had to learn a new meat and what to do with pork shoulders. He definitely learned the right way.
I first met Lee at the All American Smoker in Bonifay, Florida. Our paths have crossed many times since then and he always finishes among the top contenders in the con- tests where I have judged. He has competed in almost all of the Rufus Teague events and is currently second in their standings. Lee is a genuine guy and has been welcomed into our BBQ Family, 100%. He is on a first name basis with most of us involved in Georgia, the Carolinas and Florida. Competition BBQ is becoming more difficult as his suppli- ers are having difficulty getting bottles and containers for the products he uses in his meat preparations.
I think he would give you the shirt of his back if you needed it. Lee owns a couple of mortuaries in South Texas. When Hurricane Harvey devastated this area it took the roofs off both of his businesses and there was a very long rebuilding period. During this unfortunate time he kept all of his employees. He considers the employees his business and he did not want to lose any of them. This of course was
a very expensive decision. He has a very understanding wife who supports his BBQ competition operation. I had to get the development of his team name. Be- fore he was married his soon to be Fa- ther in Law had a CB handle of Red Donkey. So when he met Lee he said you will be the Red Mule. As they got to know each other his Father in Law told him he was a really “Bad ASS” but meant this as a compliment. Lee was so proud that he incorporated both of those into his Team name. So he com- petes as RedMule’s Bad Ass BBQ. When you see the bright green trailer with smoke coming out the back, go over and introduce yourself to Lee Hickel. He is a quality member of the BBQ family.
SEPTEMBER 2021
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