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Our Lowes does not have Kingsford on sale yet. The twin packs are still 19.95!!! I haven't found a good sale anywhere locally yet.

Jeremy, I don't have the final total yet. We have a few more bills to pay. We expect to have the info early next week. I will post it on the facebook page and it will be in the paper. Thanks!

The results are below. Grand Champion: Quau Reserve Champion: It's 5 O'clock Somewhere Overall: 1. Quau - 681.7140 2. It's 5 O'clock Somewhere - 665.1426 3. Dead Pigs Tell No Tales - 659.4282 4. One2bbq - 653.7136 5. Whiteys BBQ - 645.1430 6. Big Ed's BBQ - 642.8570 7. Up In Smoke - 642.8568...

This is the event layout.

I have 9 entries right now for the backyard.

Jeremy, I have 28 teams signed up right now. I am going to cut it off around 30-35. I am really happy with the response!

The list of teams is looking pretty good. Turn your application in soon if you want in with this group.

The applications are coming in! Don't wait too long, you don't want to miss this one.

Our event will have 100% Certified BBQ judges this year!!!

Our class went very well over the weekend! I would like to thank everyone that participated. We have decided to make this an annual event!

We have made some changes to the schedule and the registration form. The new form should be on the website by tomorrow. If anyone wants me to email it to them, let me know.

Yes there are still openings in our class. You can download the registration form on our website www.mortonbbqthrowdown.com Please let me know if you have any further questions.

We are still working on the details for this event but we do know there will be around $7,000 in cash and prizes!

There are some spots left. Email me if you have questions. rak@koener.com

The class is filling up quickly. If you want in let me know.

If its done early you foil it and put it in the Cambro (or cooler) until it's time for turn in. You can safely hold most Q for quite some time this way. You want to allow your brisket and butts to rest for a while anyway.

You can set a range of time based on past experience and cook temp. But it will not be exact. As they say... It's done when it's done. I have had pork butts of the exact same weight that were done 2 hours apart before. Set up your schedule based on average cook times but leave yourself room for...

We are hosting a KCBS judging class in Morton,IL on March 31st. Please check out our website for details www.mortonbbqthrowdown.com or email me at rak@koener.com The class is filling up quickly, so don't wait too long.

Our event is scheduled for July 27th-28th this year. We are a KCBS event and will also have a separate backyard event. All the info is on our website www.mortonbbqthrowdown.com or you can email me for info at rak@koener.com

Foodsavers also work well for vacuum sealing your mother in law's car keys when she isn't looking. Um... so I've been told . </div></BLOCKQUOTE> Great idea Jerry, Now if I could get my MNL's head into one..... </div></BLOCKQUOTE> ROTFLMAO!!!