May 292013
 



Swamp Boys on BBQ Pitmasters!

ABOUT: Swamp Boys are a Winter Haven FL based team, and now also championship BBQ sauce and rub producer. I began competing as a “pro” in 2004, was a Top 5 team in the Florida BBQ Association (FBA) in 2006 and 2007, was Team of the Year in 2008 and 2009, and am the new and current (2017) Team of the Year. We were ranked the #1 team in the country for all of 2009 by the National BBQ Rankings. We were ranked #1 nationally again in 2013. We compete primarily in the southeast – FL, AL, GA, SC, NC and TN in both FBA and KCBS contests. We have won 56 professional Grand Championships and 46 Reserve Grand Championships. I was hired to go to Brazil to train and help open that country’s first ever American-Style Barbecue restaurant. I have taught professional BBQ classes from FL to IL to AZ, even The Hague, Netherlands. Hundreds of people from all over the country, Canada, and Europe have attended. I’ve been a spokesman for Kingsford Charcoal at the Daytona Firecracker 400 and the Steve Harvey Show. We competed in Season 4 of the TV show BBQ Pitmasters. There are many more honors. But to sum it up, we’ve been blessed.

CATERING: Besides competing, we also offer world class barbecue catering on a limited basis. Let me provide the best barbecue you’ve ever had for your next event – party, wedding, graduation – whatever. All of our meats are slow smoked the old fashioned way on wood & charcoal burning pits. I use combinations of pecan, cherry, oak, & hickory to smoke the meats from 4 to 16 hours, depending on the cut. The end product is far above & beyond anything you’ve ever had at a “BBQ” restaurant. Guaranteed.

Call or email me today to reserve your date & discuss your menu. Or better still, come visit me at a Barbecue Competition & you can sample some.

My BBQ Catering mission is not to be the cheapest.
It is to be the BEST.

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Rob ‘Rub’ Bagby
rub@swampboys.com
863-206-9363

 

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 Posted by at 9:29 am

  6 Responses to “”

  1. Rub – P***** at myself when I saw where you were tonight. Red, White, & Barbecue is my backyard competition. I live 10 minutes from Ty Warner Park. I do not compete, but I am pretty good. I’m friends with many local who compete at Red, White, & Barbecue. Mark Linc, Uncle Bub’s, is a friend of mine. I’ve gone up and “hung” with some on Friday night before competition. This year’s Red, White, & Barbecue was first I have missed in years an I cannot even remember why. Knew you were in Illinois. You had posted something but obviously could not say where. Knew you did the Cabela’s end of March first of April, but I was out of town then. Knew Myron was here Memorial Day weekend. Saw something about a personal appearance in the city (Chicago).
    Tough loss tonight, what I thought was going to lose it for her, the Bacon Explosion, meatloaf, actually won it for her. Know you’ll get another chance and win.
    I’ve burned in excess of 120 lb of charcoal and wood on my Weber smokers an grills since Father’s Day. I cook just about every day. I have a dedicated springform pan, drilled on bottom and sides, that I use for meatloaf. I use also for a barbecued cheesecake – cornbread crust, leftover barbecue meat, rub instead of sugar, peppers, onions, etc – whatever I add or have on hand when I do. They are actually pretty good.
    Now that you know the way north, hope you let me know the next time you come to Illinois. Come on up and cook next year’s Red, White, & Barbecue. Know you know Scotty from Cancer Sucks Chicago. He cooks a lot of FBA in the winter. He’s from Westmont and cooks R, W, & B.
    I’ve often thought of my own barbecue business. Full serve barbecue supply. Know there is or used to be a great store in Lakeland. I’ve been there, it was featured in Barbecue News several years ago. I no longer do, but was in Lakeland frequently on business. There is only one full serve barbecue supply in entire metro area Backyard Barbecue in Wilmette. Know area can handle more.
    I just went another direction in my prefessional career. I incorporated last week and am setting up my own little consulting company to supply safety management services to small fleet trucking companies in Chicago metro area. Thi is my professional area of expertise.
    Bad break, great run, best to you and Amy for your future. Happy Anniversary – not sure today or Memorial Day weekend.
    Larry Corall

  2. Hello! Sorry to leave a message in this response page, but I am trying to find out if you have classes in Florida soon. It’s October 10th, 2015… and I would really like to attend your class.

  3. Hi Gabe,

    I just held one a week ago here in Winter Haven, sorry you missed it. I don’t have any dates yet but there will for sure be several in 2016.

  4. When is your next cooking class? Please send response to remarketing1@comcast.net thanks

  5. I bought some of your bbq sauce a couple of years ago. Realized I still have an unopened jar of it. Can you give me an idea of the shelf life you recommend? Again, it’s unopened and the seal appears to be intact. Thanks

  6. My sauces have a 4 year shelf life.

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