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Thanks Bud! :ROFLMAO:

Started off the weekend with a 9th Place finish at the Friday Rib Burn! Competing tomorrow and Sunday in a double!

Thanks Gary! Good luck on your future comps too!

Now that we are unpacked from Tennessee; it’s time to repack for Wisconsin! We are competing in the Friday night Rib Burn at 7 PM on June 7th and the double competitions on the 8th & 9th!

Great cook Gary! Congratulations!!!

Here is a summary of our time at the event… Arrival and setup. Our turn in boxes for the Open… Unfortunately, we didn’t fare so well in the Open… But we didn’t let it get us down or get into our heads. I mean come on… We’re up against the best of the best! On to the Invitational. Ribs are...

Not quite that many! :) Teams from 31 states were there with 80 Master Series teams, 47 Backyard teams, and a combination of 118 teams for the Open.

I’m still down here in Tennessee for a little R&R after the competition. I will give a more detailed report when I get back, but the summary is that we were in over our head for the Open and our scores showed, but we finished 11th overall in the Invitational! Pictures to follow when I get back...

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I mean everyone there had a first place finish somewhere last year… How tough could it be?! 🤣

No worries… I got this! 😁

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!