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We've been making our own for several years now with the exception of a few unique ones like Old Bay...😎

$4.79 at Costco in my neck of the woods...

Good find! Congrats!

Sorry Brother! I haven't been on for a while. I'd be more than happy to talk bbq and comps anytime! Cheers! JD

Good stuff! Been a staple in our house forever...

If you want the best...get a MAK! https://makgrills.com/

Thanks Michael! I've had a lot of practice...lol!

16lb SRF comp trimmed to maximize cubed points...aka "burn't ends". Enough trimmings for a few nice burgers too...:cool:

Lol...thanks Bob!

Lol! Actually just teaching my neighbor how I do loin back ribs on my 22.5 bullet. He's hooked! :cool:

Done... Happy 4th all! 🇺🇲🗽🎆🎇

Just tossed a few loin backs on the bullet for tonight's dinner...😎

Cheers Chris!

After 12 plus years on the local PNWBA (and national) KCBS competition bbq circuits my wife and I are calling it quits for Wine Country "Q". I learned my chops right here on this forum and just wanted to say thank you to Chris and all you fine folks who helped me out along the way. I'm looking...

There have been Bullets in our arsenal since 2008...we have done very well with them on the competition bbq circuit! :cool:

Hey Chris...where's the "LIKE" button? Lol...

Paul...kinda hard to "show" how to cook brisket...it's more of a "feel" thing for me. I cook them in an aluminum pan on my 22.5 WSM @ 300-325 degrees until the bark is set...around 2.5 -3 hours. I foil with 1/4 cup beef broth (drizzled over the brisket) until I hit the right texture...not...

Thanks James...no...they do not come off. Good question...lol!

How about this one Chris...Rhana does the GC trophy better justice than my ugly mug! Lol...

So...you want to ruin the trophies with a pic of me next to them...lol...be careful what you ask for Chris! I will do that for you my friend...no problem. Here is a link to the contest up in BC. 17 teams this year (Jack Qualifier is 15 teams for Canada...:)) BBQ on the Bypass