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We had the opportunity to try some samples we received from Smokin’ Bros Rubs and Seasonings. We fired up the Performer and tried a variety of them on shrimp, wings, and pork chops. Our favorite was their garlic parmesan seasoning mixed with melted butter! We used it on the shrimp and some of...

As always, thanks for your support Chuck!

Thanks for the support Dan. Will do!

I appreciate your perspective! You’re right; I’m usually up at 2:00 AM and for about 24 hours, but I wouldn’t change it for the world! (Spoiler alert, we just got interviewed by a media company!). Last month was our first time competing in Alaska, so a trip to Canada is not out of the question...

This thread doesn’t get a lot of traffic, but we’re willing to keep contributing if you’re all interested. We compete about once a month. I’ll start taking more pics of the Weber setups!

Thank you and the MRS! Glad to hear! You asked for them, so you got ‘em!

Thanks! We appreciate the support!

Thank you!

Thanks Bob! We always appreciate your support! Next comp is Morris, IL on June 17. Overall we’re happy; just need to improve our chicken. We might go back to thighs, or try the new trend of wing flats that has been showing up! Practice runs coming soon… We have new stickers too! PM me with...

We got a 7th place call in Pork and finished 13th overall out of 35 teams. We’re pleased with the outcome with the level teams that competed! Lots of Webers out there today too!

Thanks Bob! We appreciate the support!

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!