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I’m also cooking the money muscles on a baguette bread tray!

Thanks for the advice Bob! I’m only running up against around 125 teams that were Grand Champions last year! 🤣

The rest of the pork went to good use. I cooked 3 of them for my grandson’s upcoming Birthday party and vacuum packed them; then gave the other three away to a friend of mine for his catering.

Pork is prepped and ready to go too… I stole the money muscles out of six pork shoulders and that is what I’m going with. I do have a couple of collars that has bacon and tubes, but my plan is to just run the money muscles. I will turn in six medallions and some chopped. I am open for...

The brisket caddy is just for sizing and prep. After I inject, I will remove it. The scraps go into Lisa’s kitchenAid mixer for brisket burgers!

The Butcher Shoppe in Pensacola, Florida.

Brisket Prep for the World Invitational…

We received our Team Packet today! Heading down there next week!

Nicely done Gary! That brisket looks excellent!

Thank you!! Here are a couple of rib boxes..

Leftovers from yesterday!

I have competed with all three. The judges still seem to go with thighs, but I switched to legs last year. They are a lot easier to prep. I also tried wings and displayed them in a star pattern. The key is to remove one of the bones in the flats, and a butter bath is the chickens best...

Thanks Jon. Good to hear from you. Things have come a long ways since we first met at the Midwest Get Together! Tell Bruce and the gang we need to get that back on track!

Feel free to message me with any questions.

I divided the grill into two zones and cooked the steaks directly over the coals for about four minutes per side and then transferred them over to the other side until they reached a temp of about 135°.

No, I’m a competition barbecue team. Weber supplied the grills and I donated my time to cook. The trailer can be rented. There were 3 of us so we each managed our own grill.

Last batch is on!

Setting up to cook 300 steaks for a fundraiser in Johnsburg Illinois!

No, they are still hot. I wear cotton glove liners under the disposable nitrile gloves to handle them. I slice them meat side down so I can see the bones better and make straight cuts. I dip them in a heated sauce that has been thinned out so they have more of a shine and no brush marks. I...