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Thanks folks! It would be pretty cool if they were functional though...lol! :cool:

West Coast Offense revealed...:cool:

Thought I would share these unique trophies from a recent competition in Langley, BC :cool: They were awarded for the top 3 meats in each category...we took 1st pork, 1st brisket, 3rd chicken, 3rd ribs and grand Champion! :wsm:

Thanks folks...:) Mike...HNF is for Hot-N-Fast...I cook my pork butts, briskets, and chicken @ 325 degrees...ribs are LNS @ 225-250. Cheers! JD

Hi folks...are there any bullet teams (besides us) going to the Royal this year? We will be in space # 671...be sure to stop by and say hello! :wsm:

Thanks folks...very much. My wife and I have had a blast over the years and hope to be able to travel around and cook a few more comps outside the Northwest next year. Next up we will be cooking our first American Royal Invitational and Open next month followed by another road trip to Vegas...

And still winning with them too! :wsm: My Grandsons Brenden and Bradley were on hand to share in the moment... Funny story...as they were announcing the RGC my oldest (Brenden) turned to me and said..."there is only one big trophy left Papa John...is that one yours?"...ummm...yep...it was...lol...

Most of the time our business costco carries them...12 to 16 lbs for the most part. Not sure the price...around 2.89 per lb...

There are two things that we can control...appearance and texture. Our flavor profiles were developed with the mindset of not offending any judge...in other words a balance of smoke, spice, and sweet. The mainstream flavor profiles seem to be working well for the most part. We see a lot of...

Not here...we cook with Costco choice packers or flats. Too rich for my blood...

Weed burner Minion Method here... I fill the ring with whatever amount of coals I'll need for the smoke then hit the top with my weed burner...never fails!

Very cool...congrats! Gotta love hh smokin'!

Is out... http://www.kcbs.us/sams-club-series.php We're gonna try to play this year...how about you?

I still use water in the pan for ribs...everything else is cooked hot-n-fast so I just foil it.

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Lol! 90 teams...

Thanks Sheldon...yep...it was a scorcher that weekend for sure! Rhana and I did well at the Jack...no walks but placed 29th overall with an 11th placing in ribs.

We have had no issues with using frozen meats for comps...

Hi folks...we're back from the Jack and thought we'd share a few pics of our experience. We finished 29th overall out of 90 teams...not too shabby for an all-bullet bbq crew of two from Duvall, WA... https://skydrive.live.com/redi...9A981AC1BEE9017!4491

Thanks MK...here is the "official list"...our new team (my wife Rhana and I) "Wine Country "Q" will be trying to do the bullet smokers justice and become the first all bullet team to win The Jack...wish us luck! The Draw: Big Creek BBQ Redneck Grillers Sweet Peppers Master of Disaster...