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It’s official! I just received my invitation!

Thanks Bob! This was not a KCBS event, but was structured like one. I went down there to promote BBQ in Costa Rica with the help of my sponsors. Our goal is to make this an annual KCBS event as there is currently only one per year in all of Costa Rica. A representative has already reached...

There were a lot of Webers there! 22’s, WSM’s and one Performer!

I wasn’t able to bring my own smokers down, or bring my own meats into the country. Fortunately, I have established a great BBQ bond with Justice BBQ out of Costs Rica and he loaned me his WSM to compete with and supplied me with the ribs and chicken from his butcher. Btw, he finished 1st in...

Thanks Bud! Nothing like flying 2300 miles each way to compete for a competition! 😁

I finished 2nd in Chicken, 8th in Ribs, and 5th Overall this past weekend in Jaco Costa Rica cooking on WSM 22’s!

Looks great Gary!

Our first competition of 2024 will be in Costa Rica! We are collaborating with Justice BBQ to organize a competition in Jaco Costa Rica on January 28th. I will be cooking on a 22 WSM! Stay tuned for more details…

Richard, I’m heading down to Costa Rica to compete on January 28th in Jaco. Stop by and see me if you’re available. I’ll post the information in the Competition BBQ forum.

I’ve had the opportunity to meet and compete against Lee the last 2 years in the Rib Burn at Saluting With Smoke for Mission Zero Hundred Hours. Redmule’s represents Team Coast Guard!

Congratulations! Nicely done!

Thanks everyone!

Thanks Bud! We had a good cook today!

We had a great day at the 2023 Rib Double Dip! This was a unique KCBS Competition where we had our first turn in at 3:30 followed by a second one at 4:30. We got a 1st Place call in the first one and a 2nd Place call in the second one. Here are a few pics at the competition.

Always appreciate the words of wisdom! Lisa normally makes the boxes, but I was rushed to throw a practice run together… If I clean the box up, can I get a 9?!

That was a little over 16 pounds to start and it absorbed 2 cups of injection. I left it in the caddy overnight to help hold its shape. Feel free to PM me and I’ll share what little I know! Great to see you’re getting back into Competition! Love your set up and the Jambo!

As always, thanks ChuckO! Appreciate the support!

Agreed, but I have to play to my audience. Yes to the burnt ends in most places, but not up here. If I put it in the box, I’m judged buy it… And then a couple judges say “Oh my goodness it’s too fatty.” I save the point for the family!

We did a practice run on brisket for an upcoming competition. Here are a few pictures of our process. We use a “brisket caddy” to hold the shape for trimming and injection. We save the trimmings for brisket burgers, but that’s a whole other post! Let’s start with the results… And now the...

We finished 10 overall in this competition and got our name called. Our ribs are carrying us while we struggle a little bit with chicken. Here are a few pictures from the event. Our next Competition is in Fairbury IL on Saturday August 19th. As always, if your in the area feel free to...