Big Boyz BBQ BBQ Bytes 

A BBQ Blog

DAY 1 - Set up and Start Your Fires

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.

“Brisket is one nasty cut of meat. It will fight you ferociously as you try to tame it. Once you do, though, it lays down like a cuddly puppy and rewards you with a big, delicious hug.”

— Danny Meyer

I start with this quote - because it was the focus of my off-season cooks. Over the past few years I have had to improve my pork and ribs to make up for losing my BBQ Co-Pitmaster after I moved back to Montana. My scores have gone up, but at the cost of my Brisket. So this year - I decided to work with a little better product.

Last blog we talked about the upgrades I made for this season. I already know each of those products was worth the investment. SRF, BBQ Guru and Meatstick have all surpassed my expectations. Now I can't wait to see how they improve my scores. With that said, the ever present asterisk - placing and winning money would be great, but as long as my scores keep going up - I will be happy. I would be happier if there was a giant cardboard check going home with me too, but still happy.

I also look forward to seeing some of the great BBQ friends/teams we see each competition. Owens BBQ from North Dakota (who competed at the Royal and the Jack last year) will be there this weekend. I was actually introduced to them via Facebook from a high school friend Ron Fischer. He is also friends with Marty and Tanya Owens - who were directly across the lot from me at the Montana Pitmaster Classic. I mosied on over and introduced myself via Ron. Other big names will be there as well. All serious competitors - 202 BBQ, from Helena; Montana Outlaw BBQ - perenial winners and several more great teams are here with us today.

Speaking of good teams - a little shout out to an east coast team that we have had beers with a few times (Washington, DC, Fredericksburg, VA, etc) - Old Virginia Smoke. I have been listening to their pod casts the past few months. Informative and entertaining - y'all should check them out.

https://oldvirginiasmoke.com/

So we begin today. My daughter and sous chef Anabell and I will start our journey to Absarokee around 9 AM - hoping to arrive in the small mountain town in Montana around noon. My wife and son will be joining us later. I secured a hotel down the road (14 miles) for them on Friday night. Anabell and I will take turns sleeping onsite.

Watch for an update tonight.