May 312013
 

Swamp Boys famous Q School will be held in Clermont FL on July 12-13, 2013. This popular Barbecue class has been taught to hundreds of people from across the US as well as Canada and Brazil. Students will learn all of the techniques that we have used to win over 40 Grand Championships and over 30 Reserve Grand Championships. We cover everything from meat selection through turn ins, and everything in between. Great for beginners or for the Pro who’s looking to find those two or three tips that will elevate your barbecue to the top levels. Follow this link for an application: Summer Q School

July Class Clermont

 Posted by at 12:59 pm
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