Search results

We are competing this Saturday in Westmont, IL at the KCBS Red, White, & BBQ Competition! Bring the family out to the festival and stop by to say hello if you’re in the area! Below is a link with all of the entertainment and food available. https://www.westmontlionsfoundation.org/festival

I still have an AOL email address!

Thanks Dave! We appreciate the support from you and all on this forum! We try our best to represent! Stay tuned…

Thanks Bob! We had a blast up there!

Of course for you! I use 3 rubs; I start withTrauma Hogs SPG, about 25% JDQ Spicy, 75% JDQ Sweet and let them run for about 2 hours at 275 until I get the color I’m looking for. Then I wrap them in foil with butter, turbinado sugar, and a little bit of sauce until they reach a temp of around...

Thanks Darryl! I always appreciate your posts and pics! One of these days I’ll be up to compete near by!

We just got back to Chicago from Palmer Alaska where we competed in the KCBS 2023 BreakUp ShakeUp BBQ Competition! We got a 2nd place call in Ribs, 9th in Chicken, 5th in Chef’s Choice, 3rd in People’s Choice, and finished 6th Overall. A big thanks to the Alaska BBQ Association for inviting us up!

Happy Birthday Rich! Last time you wished me one you told me to slow down!

This was the rib turn in box from Justice BBQ!

Congratulations to GRILLDROIDS who placed 1st in ribs! Gettin' Basted travelled all the way from Missouri and placed 2nd in ribs, 1st in pollo, 1st in pork, 1st in brisket, and was the Grand Champion. I competed against Brad in the Saluting with Smoke Rib Cook Off last year in Yorkville, IL and...

Great review Dustin! I follow them on Instagram and have seen many pictures of that pit!

Justice BBQ shown in the 4th picture with two WSM22's had a 5th place overall finish out of 26 teams!

Thanks Kelly! Good luck on the rest of your season!

Agreed... JD lump is all I use, and now I have some incentive! https://www.jealousdevil.com/50kbbqcomp

Funny you should ask... We're heading up to Palmer Alaska to compete! Without the tofu of course.

Yes, those are Natural Duroc St. Louis Spareribs from Creekstone Farms. Our rubs and sauces are a combination of Trauma Hogs, JDQ, Blues Hog, Texas Pepper Jelly, Checkered Pig, Smokinghost, Kosmos, and Heath Riles. They are also injected after meat inspection, and have a finishing dust at the...

Thanks! We switched from thighs to legs this year, and have noticed at our last two comps that some other teams have done the same. We even saw a couple of teams turning in wing flats that came in 12th and 15th.

We got a 9th place call on Ribs and placed 12th overall this weekend in Altoona, Iowa. 40 mph winds and a 19 degree windchill to start the day made it interesting, so our boxes weren’t the prettiest, but our WSM did its job on chicken!

I guess I'm private school... I send mine out! :ROFLMAO:

Congratulations today! You guys had some tough conditions again this year, but shined through! Best of luck to you Kelly and your team the rest of the season!