2022 BBQ Competition US Tour

Big Boyz BBQ BBQ Bytes 

A BBQ Blog

2022 BBQ Competition US Tour

To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

 The above map was designed in the off season to best utilize my summer vacation.  As a school teacher, I am blessed with wonderful students each year, but also 12 weeks of summer vacation.  As a teacher, I am also cursed with a salary that rivals most entry level careers.  So my wife suggested shortening the trip and I agreed.  What I came up with was a much more conservative BBQ Odyssey, but one that was much more in my budget.

Our Season begins June 10-11 in Absarokee, Montana @ the Montana BBQ Cook Off.  This is a qualifying competition for both the American Royal BBQ Championships and the Jack Daniels World BBQ Championships.  Last year we did not fair well at this competition.  

The next trip is 2 weeks later to Miles City, Montana for the Cowtown Cook Off, another qualifying event for the world championship's.  We went to Miles City last year.  We had, generally, good scores, but hopefully we will do better this year. 

We will take off less than a week later for our longest journey to go to the Sweet Home Ice Box Challenge - in Sweet Home, Oregon.  This is a new contest for Big Boyz BBQ, but it does have the largest prize purse in the western United States.   So that makes our final competition in Bozeman, MT @ the Montana Pitmaster's Classic on the last weekend in August.  It is always a well run event.

This year we did some upgrades at Big Boyz BBQ.  I am still using my two Dyna-Glo offset smokers and my weber kettle, but my upgrades should help out a lot.  BBQ Guru has a great line of BBQ Temperature Controls, such as the Digi-Q.  I have been using the DigiQ for 3 months and it has made a world of difference.  Even in the colder than usual spring we have experienced this year in Montana, the DigiQ has been able to maintain my temperature on my cooks without the babysitting I am used to.  

I have also invested in several thermometers for my cooks.  The newest thermometer I have is my Meat Stick, a wireless meat thermometer.  Technology, like the meat stick and DigiQ are helping me serve great BBQ.

As for meat, I have also invested in my brisket selection.  Snake River Farms has the best Wagyu Brisket I have ever had.  My first experience cooking the 20 pounder was slightly over done.  It tasted great, but didn't slice well.  I pulled at 193 degrees.  Seems it needs to be pulled around 185.  My next brisket was proof.  Same size brisket - 8 degrees lower and it was a perfect tenderness, appearance and taste.  I also have enjoyed smoking SRF's Wagyu short ribs.  They were also amazing, tender and tasted great.  I am going to enter them into this weekend's "open" Bracket in Absarokee.

So this week I have been organizing my supplies and packing up the trailer and truck.  Check back tomorrow for more BBQ Bytes in our preparation for the Montana BBQ Cookoff.