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LOL. Yep, my son keeps reminding me that I have to coach him that day. He tells me, "no BBQ that day, daddy!" Good luck if you go to the Royal. You'll probably cook both if you go, right? Hopefully, you can add another bung (or two) and win the Jack draw too. That would be cool.

Yikes! What kind of questions will they ask?

Sure, come on by, hang out and watch. I'll probably be alone in the tent from early Sat. morning until after turn-ins (if my partner does not go...he's on the fence). I'm getting used to being alone on Sat. I can tell you that it is certainly is not the reason I am not doing better, at least...

This should be a great event, Bob. Unfortunately, Vicious Smoke can't make it. I still wanted to make a quick day trip up from SD on Sat. morning to hang out, but the wife nixed it. LOL. I'm substitute coaching my son's basketball game that day. I committed without realizing it was RP&W...

Hey Bob! Missed you in Vista. We did okay (12th in pork was our best finish), but we still need a ways to go to be in Jerry's class. He's been knocking on the door hard the last 3 comps to get another GC this year!

I've consolidated all four wrapped meats in an 18" WSM, but I don't use foil pans. I simply wrap the 4 proteins tight as possible so that I get very little steam forming within. I don't want to steam them; I want to braise them in their own juices & whatever wrapping mixture I add. I have no...

That's just standard legal jargon they use in case they have to DQ you because you were too loud after curfew, etc. Interestingly, I know a team who had their application to a contest declined by a promoter because of reasons unrelated to competition BBQ that remain undisclosed (and I don't...

I could not say if there is any disadvantage to using garnish. Remember, only KCBS allows garnish at all. IBCA does not allow garnish (not sure about MBN turn-in boxes). Every team I know uses garnish. I see a lot of negative reaction to poorly placed or asymmetrically placed garnish on the...

No, you have to provide your own garnish since it is not mandatory to include garnish. Remember, no red leaf lettuce or kale. Keep it simple with curly parsley and/or romaine lettuce or green leaf lettuce.

Who's going (tasting, judging, competing)?

I think Harry has reworked his timeline some since those posts. In his FB post for the Pechanga comp he stated that he was putting ribs on at 7:45 am. I usually put mine on around ~7:40 am. I believe he's changed his chicken timeline as well. There was a lot discussion about it on the...

Yes, you can prepare your marinade/injection/sauce well in advance. This is true for rubs also. You are not allowed to to apply them prior to meat inspection; however, as soon as they inspect you meat, you can start. Also, you can trim your meat in advance. This is especially helpful for...

Cambros should hold temp for 4 hrs. minimum.

Congrats to Left Coast Q on their 3rd GC in a row!

Congrats, Jerry. Nice finish this weekend. You seem to relish these big cookoffs. A GC at Dana Point last year (76 teams) and an RGC at Pechanga (70 teams). Well done, man. See you in Woodlake!

I saw those too on Friday. They looked like they work well; however, we use these and so do most of the teams I know: http://smokymountainsmokers.com/store/category.php?id_category=9

Despite the middle of the pack finish, we had a great time. Actually, I felt this was one of my best all-round cooks, but the judges didn't agree. Sometimes, it's a crap shoot, but sometimes your cook goes so well the judges have to score you high, ie. Left Coast Q. Those guys are on fire lately.

Yes, it does. I discovered this the last couple of times out. I've used 3 WSMs before (the third being a 22.5). I end up using more charcoal, taking up another outlet on my power strip for a third ATC, taking up more space in the truck, and not delivering an overall more successful nor...

All four proteins are never on at the same time. Only 3 at once. In the morning, once I feel I've achieved a good bark on the long haul meats, I foil them. I don't check the IT. I go by look and feel. The IT should be ~160º, but I'm never at all certain. I need to have all four pieces...

Two 22.5 WSMs is plenty for a KCBS comp. I just used two 18.5 WSMs in Fillmore and had no problems at all. A lot of teams that use WSMs, use only a couple. Some even use a single 18.5 WSM! I start off 2 butts & 2 briskets in both smokers. I get them all foiled and consolidated into a single...