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Setting up to cook 300 steaks for a fundraiser in Johnsburg Illinois!

We are proud to announce that we are now representing Team Smoker Builder out of Kansas City! Just finished the base coat on the new drums. You know what’s coming next… The Too Sauced Guys Flames 🔥 and Bling!!!

Next stop… Altoona, Iowa! As always you’re all invited to attend!

I will competing in the rib challenge portion of this event on this Saturday 3/2 in Van Dyne,WI against 51 talented teams! The good news is it is forecasted to be 63°!… So not so frozen!

It’s official! I just received my invitation!

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…

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.

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...

This 1st Place Rib finish at The Rhythm & BBQ Festival in Morris, IL moved us up to 13th in the rankings with Jealous Devil. This is the shout out we received from them! Our next comp is next weekend in Eureka, IL at the Central Illinois BBQ Throwdown.

We will be competing this weekend in West Salem, WI. As always, if you’re in the area, stop by and say Hello!

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...

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

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!

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!

We’re off to a good start in the 2023 KCBS Backyard Ribs Rankings… We don’t travel too far, so our next competition isn’t until March in Altoona, Iowa. We will be in Westmont, IL in May, Morris, IL in June, and Eureka, IL in July. Those are the KCBS competitions we are in so far, but we...

Too Sauced Guys is competing in the Saluting with Smoke BBQ competition on November 4th in Yorkville, IL. This is a KSBS sanctioned fundraising event for Veteran’s. So far there are 82 teams registered including teams from Army, Navy, Air Force, and Marines. We are competing in the Friday Rib...

Too Sauced Guys will be competing in the Backyard Division at Best of the Midwest BBQ Cook-Off at the Racine County Fairgrounds in Union Grove, WI on Saturday October 15th. Stop on by if you’re in the area. Jim Lampe, we will practically be in your backyard! We’ll save you a spot!

My 10 year old grandson and I prepped 8 slabs of Creekstone Farms Spare Ribs Saturday. Smoked them for 1-1/2 hours on our new Gateway with the rib hanger at 300 degrees. We wrapped and put them back on for 2 hours, then sauced and put them on for another 30 minutes. I sliced them and he...

Just brought up two cases (8 slabs) of Creekstone Farms spare ribs from the freezer. Transferring now to the fridge to thaw for Saturday’s BBQ! More later…