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.

Love is in the air ... no wait that is BBQ - Nevermind.

 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.

We all know about Murphy’s Law: anything that can go wrong will go wrong. But have you heard of Cole’s Law? It’s thinly sliced cabbage. 

I enjoyed Aaron Franklin's series BTW - especially on competition BBQ. I also laughed my ass off - when he said - if you want to get into competition BBQ - just throw $200 in the trash. It is so true.

My wife, God Bless her, hates the BBQ scene. She likes BBQ and insists upon it for her summer social calendar, but she hates working the BBQ world. The Left Over Lasagna pans. The Greasy sink. The Greasy anything. The Trash. I am leaving her at home this competition. I don't want to - but she does not have to deal with the BBQ Crap. It Should be fun.

My 14 year old daughter and I are going to the Montana Cook Off.

Anabell is such an amazing teenager - not just because she is my lil girl - but because she really asks the questions that need to be asked - like "Why is Alabama Sauce White...or Ivory?" Sauces will be discussed this episode.

Alabama White Sauce entered my thought process after the 2019 Bozeman Pitmaster Classic. I scored 9s and 10s with every judge on my Pulled Pork - with the exception of ONE judge. They scored me as a 3. They said my pork tasted like Apple cider vinegar and red chili flakes. If they were going to judge me on the flavor profile I was shooting for - why not give them a reach - a flavor profile that was WAY OUT THERE: Alabama Chicken. Alabama White Sauce is a BBQ sauce created by Big Bob Gibson in the 1930s or something like that. I have seen plenty of recipes for it - most focus on Mayo, Horseradish Sauce and Apple Cider vinegar. While I have not been a favorite - I decided this year - I was going to introduce my chicken to Montana via Alabama.

I have often tinkered with regional bbq and their flavor profiles. North Carolina was my least favorite for 20 years - but by the time I left Virginia - I understood the NC Vinegar Concept - it cuts the fat. KC - Sweet - thick (molasses). Memphis - Thin - sweet and spicy. Texas - no thank you. Actually I have found many that are great - interestingly enough most include "Anchovies" in the sauce.

Where is Montana on this list - probably close to KC or Texas - sweet with a bit of spicy. Me - I ask for my BBQ without sauce. Or Sauce on the side. I want to know what it tastes like without the big business. I also do not create my own sauce, but I hope to soon.

So how do you go for Montana Style? - Shoot for a Texas/KC/Memphis approach with a NC feel (as long as they don't hate vinegar). Maybe after this weekend Mayo, Apple Cider Vinegar and Horseradish will have a home in Montana. Probably not - but I am tickled to see the comments on the Judge Cards.

In Montana - the competitions generally have food served the night before the competition. BBQ providers can make a few $ by selling some goods. Last time I sold Steak on a Stick for $5 and Cowboy Beans for $5. I think we pocketed $200 after our donation to theur fund. This year we are focusing on New Orleans. I will be making Jambalaya for about 100 people. The problem is - sales begin at 1 PM. That is 30 minutes before Brisket turn in. We will see how Anabell and I do with this incredibly obnoxious schedule.

Our summer plans include - attempting to do farmers market BBQ with our trailer.

What should I expect tomorrow? Well - It is weird being that the tournament is in a small town in Montana. All of my past comps were in towns of a million people, 200,000 people and Bozeman - 50,000 people. I am excited to see what life is like.

I very much miss my best friend and BBQ partner Ryan. I hope we can compete soon. Until then - I can offer you pictures and your comments. Enjoy this blog - short and report

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After almost two years off from Competitions - better give the trusty BBQ tongs a a few test clicks to make sure they still work.

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.

 I wrote my last blog - last summer.  "BBQ in a Time of Covid."  It was a play on the the classic novel "Love in the Time of Cholera."  Let's just say from the retweets and comments - not as famous. 

There really wasn't a lot for this amateur BBQ Pit Master to write about.  Before Covid - I reported on the monthly BBQ fundraisers my students at Helena High worked on - donating pulled pork to the local shelter.  My BBQ Club was thriving - once they found out there was BBQ every Monday - the kids were coming out of the woodwork.  I was excited to hit 3 or 4 competitions in 2020.  My 2019 entry into Montana BBQ left me hungry for more.  Then Covid.  Our local "founder's day parade" was "Officially" cancelled - unofficially a couple members of the club made their own float and set sail on the streets.

Sure I cooked - for myself.  I shared my food with friends, but Social BBQ was over.  And some states offered BBQ Competitions near the end of last summer.  Not Montana.  A state that has been socially distancing since 1889 - locked down like it was among the most populace states in the east.  But that all ended with a change in the Governor's administration and declining numbers (at this time there seems to be less than 150 active cases statewide.)  We're a small state - population wise - but size wise - you are talking about the same size and Tennessee, North Carolina, Missouri (BBQ Meccas) and go ahead and throw in Rhode Island and Delaware (not BBQ Meccas).   

My state is re-opened.  We are lucky.  Some countries are still instituting lock downs as new cases emerge.  A recent news article in Australia caught my eye.  Man’s barbecue binge sparks new virus curbs in Sydney after month without cases.  Turns out the unlucky bloke and his wife were the first cases in Sydney in a month - and without knowing it - made like BBQ Nomads - hunting and gathering into infamy.   I thought this tweet was especially respectful:  

Commendable - maybe - but let me tell you about my hunt for Brisket.  I hit Costco last Tuesday.  They had no Brisket.  Apparently there was a hack of a meat producer.  They said to try again on Wednesday.  I called - they told me there were 3 - but some guy was eyeing them.  I flew down as fast as I could - and low and behold - they were gone by the time I go there.  The meat guy did not expect more to be shipped.  So I called the nearest Costco - Bozeman, MT.  It was 90 miles away (roughly) - he had two and agreed to pull them for me.  I drove about an hour and half (with $3 per gallon gas) to pick up two USDA Prime Briskets.  They were $5 per pound.  That is more than I paid for brisket 2 weeks ago - but that is supply and demand.  I later found 3 "choice" briskets in Helena for $5 lb. too.  Let's just say there is an easy choice when I go to competition - Prime.  One of the three "choice" briskets created a nice flat slices, but I struggled to get any burnt ends out of the three briskets.  Hubba Bubba.

Back to competition - so my first competition since 2019 is coming up in three days.  It is the 2nd time I competed in Montana.  This competition - Montana BBQ Cook Off is located in a small town (in Montana - that actually means something - small - population - 859 in 2018.  )  But it is one of the biggest competitions in the Rockies.  There are not a lot of KCBS competitions in Montana, Wyoming, and Idaho.  I believe  there are about 10 total in those three states.  Back east - there might be 10 in an area the size of Montana (NC, SC, GA and FLA) in one weekend.  I was really bummed that I missed the 2019 Montana BBQ Cook-off - but it was 9 days after my Hip Replacement and I was definitely not about to test my new hip there.  It held up great 2 months later in Bozeman at the Montana Pitmaster Classic.

So time for competition.  I have been a 2 pop top (tent) - 2 smoker competitor ever since 2014 when my buddy and I (both from Virginia) entered a competition in Washington DC.  We always had Ryan's beast of burden.  She could cook 20 Pork Shoulders wonderfully.  She did whole hog multiple times.  She weighed around a ton and when Ryan gave me her back in 2019 (as my family visited our friends) - we hauled her back to Montana (where we moved in 2018).  We usually had some cheap smoker too - usually for the chicken. 

I used Ryan's smoker multiple times in Montana - usually for our High School BBQ Club Fundraisers.  What I quickly learned was they do not have a lot of "hard" wood in Montana (mostly pine) and when you found it - it was expensive.  I ended up spending more on wood than meat.  I quickly realized I would need to use a smaller smoker and settled on two Dyna-Glow wide vertical offset smokers.  I use Charcoal (Kingsford) and a blend of Bourbon Oak Barrels and Applewood Chunks.  This is not a sexy smoker, nor is it a pellet smoker - who many of my friends swear by - this is an old school - "top it off every 90 minutes" kinda smoker.  I have been extremely happy with it.  

So I knew I needed a trailer to haul my smokers to my next competition.  I thought it might be able to actually haul them to the Farmer's Markets each week too.  Food License is in progress - more on that later....but in the mean time - I found my BBQ Trailer - (ha ha).  So last weekend - I decided to use my "catering" job to do a dry run for this upcoming weekend's BBQ.  I threw a few dollars into my venture.  A couple new pop ups, some pop up tent sidings, new coolers, the trailer - a new logo.  Okay - rewind.  This became a bit controversial.

When Ryan and I were doing our BBQ thing in Virginia - he was pork - I was beef.  (and Chicken.)  We had a logo that showed pork and beef.   We had planned on moving to Montana as two families - long story short - it did not happen and - Beef went to Montana and Pork remained in Virginia.  So I adopted a logo that I long loved - an old school logo from my state.  I have been working on a gnarly pig (razor back skull) for him - but until then - the pork has been offended by the new logo.  

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So last weekend - as I said - I did a "Dry run."  I set up the four pop ups in a 20 x 20 space - by myself.  I set up the entire camp - by myself.  After 7 years of trying to convince my wife - BBQ is an exciting world - I have decided not to bother her this weekend with BBQ Odysseys.  I decided - I would need an accomplice - but all of my Montana friends were unavailable.  So I decided to draft my first born.  Anabell will be joining me on the BBQ trail.  She has been a long time supporter  (Hey Anabell - set your alarm - if I fall asleep - wake me up.)  She has also been a long time lover of BBQ. 
 She'd kill me if she knew....but there she is.  

So she was helping me with my dry run and I put on the Pod Cast of Owl's nest - Girls can Grill and we listened to Christie Vanover.  My daughter was interested to learn about a female BBQ Pit Master and KCBS Judge.  She never Showed much interest in BBQ - other than eating it, but during our dry run - she helped out all over the place.  I decided to show her a basic understanding of the BBQ Box.  I have never been good with the BBQ box.  No one has in Big Boys BBQ - except Lacy - Ryan's wife.   Anabell worked on it with me - during our dry run - at 4 AM - while we listened to Owl's nest.  It was a nice moment we shared.  

In the end - BBQ was made, mistakes were made, and I have modified my plans for this weekend.  Tomorrow - I will have the 2nd part of the pre-competition blog.  Tune in on Friday for our last update before heading to Absarokee, MT.

DAD JOKE:  A pig, cow and chicken arrive at a BBQ - The End.

BBQ in the Time of COVID

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.

Nice Wagyu short ribs from last weekend.

2020 has been a bizarre year for BBQ.  I mean look back at my last blog - I was smoking Brisket in nearly 70 degrees weather in Montana during February.  Soon-there-after Corona Virus was all over the news.

Some BBQ for my High School BBQ Club.

The 2020 season started off great for a handful of pit teams competing in January including Hot Wachulas competing in Italy and B-S BBQ Outlaws and Big Poppa Smokers winning a couple of Grand Championships before the infamous 3/13 weekend. 

Teams competed in 18 competitions on or before "Friday" March 13th.  Since then over 40 competitions have been postponed or cancelled through August.  And while looser restrictions in some states have allowed for 16 competitions to crown grand champions since Memorial Day weekend - increased Covid cases has some states reconsidering their phases in opening up their states. 

So where does that leave teams and BBQ  enthusiasts?  And what about the judges?  While checking on perfect scores during the past couple of weeks I noticed something odd.  There were 15 teams that scored 180 in various categories during the first 2 1/2 months compared to 13 perfect scores in the past two weeks.  DeSoto Shrine Club Cook Off had perfect scores in each category - including two in Brisket. 

The judges seemed to "really" appreciate the BBQ after such a long quarantine from the barbi.  So I dug further - multiple 180s in competitions is not that rare.  The Jack, the Royal even last years DeSoto Shrine have had 4+ perfect scores in 2019.  I think it's time to become a judge and move down to Hernando, MS.  They clearly have some great BBQ down there.

But at least BBQ is back  - with some new rules.   New requirements, mandated as recent as 6/30, require masks and gloves during turn in, as well as wiping down of turn in boxes with chlorox wipes at the turn in tent.  There are also rules against communal toasts and other team interactions.  All of these requirements are a necessity for this "new normal."  

But now it seems like some states are aiming to add more restrictions.  Where will that leave the BBQ industry?  A good portion of the prize money comes from sponsors advertising their products to enthusiasts - who are also paying money for the aroma therapy of oak, hickory and applewood at each of these competitions.  Where will the prize money come from if more restrictions are placed on social gatherings and will teams compete without this prize money? 

Professional sports teams are planning on playing their seasons in empty arenas because teams know they can still make money with TV.  Professional pit masters do not have the luxury of Food Network airing these competitions - raising revenue for their prizes.  And these events are not cheap.

For the small-time amateur, like myself, that competes 3 or 4 times a year - this is an inconvenience to my hobby, but for some of these teams - this could wreck them financially.  I wouldn't be surprised if some of the bigger teams start to see some cut backs from their sponsors too.  BBQ in a Time of Covid is as unprecedented as we have ever seen.  I wish the best to all of my BBQ brothers and sisters.  Everyone stay well.

Next time on the Bar Blog Que - Three BBQ Trucks in one 35K town.  Too much?  I might just have a crazy wonderful idea.

The upcoming BBQ season and helping those less fortunate

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.

Winter in Montana is usually as hospitable as Hoth in Star Wars.  Last year it was -31 on this date.  This year it has been very mild.  So mild in fact that last weekend it was 67 Degrees.  God definitely was telling me to make a brisket and so I did.  It turned out pretty good.   Next weekend I am hoping to smoke some more meats.  Fingers crossed - the weather is supposed to be in the upper 40s.

So next weekend I think I will smoke another brisket.  My high school BBQ Club meets every other Monday and the club has been growing as news of BBQ lunches spread like wildfire.  Unfortunately last meeting date I was not in school.  I told them I would make something special to makeup for it.  We have had beef short ribs, St Louis ribs, pulled pork, BBQ Beans and Smoked Mac N Cheese.  The Brisket costs a bit more and takes more time, but I think it would be nice for the kids to have some brisket.

Speaking of the kids - back in January - fifteen of the kids came together on a Sunday to prepare some BBQ for the local homeless shelter.  We smoked up 4 pork butts, beans and Mac N Cheese.  The shelter appreciated our donation.  I decided I wanted to make food for the shelter with the kids each month.  To help pay for the food, both for the students BBQ Club lunches and for the shelter, I set up a crowd funding site.  Hopefully the kids enjoy helping the homeless as much as they do eating the BBQ.  Please visit our Indiegogo page to donate to the club.  Learn the story behind "HS BBQ Club makes food for Homeless Shelter" and help us meet our goal. @indiegogo https://igg.me/at/bbqclub

As I mentioned in the Title - the upcoming BBQ season is upon us.  I negotiated two competitions with my wife.  I originally proposed 4 competitions, but we settled on one in June and one in August.  When I lived in Virginia - there were dozens of competitions within 3 or 4 hours.  In Montana - to find a dozen competitions I would need to drive 600+ miles away.  So I decided to take advantage of the two in Montana.  There is a 3rd one, but it is seven hours away.  That is right - drive 7 hours and you are still in the same state.  I am sure it a wonderful competitions, but not this year.   

That is it for this Bar Blog Que - I am going to try and post over Leap year weekend.  Please share the blog with anyone you think might find it interesting or would be willing to support the BBQ Club.  Thank you for your support and keep on smoking (meats).

New Year - New Que.....

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.

So I noticed my post from last weekend wasn't "published."  So there will actually be two in a row.

It's a cold time here in the BBQ World of Montana.  Temperatures have been mild (in 20s and 30s).  I did smoke my Christmas Prime Rib this year.....temperature was in the 40s that day.  This is important because today I am smoking a few short ribs.  It is 29 Degrees.  Definitely need to use my insulator for the smoker.

Why am I smoking short ribs today?  It is my 2nd year teaching at Helena High School.  Last year we started a BBQ Club and while interest was only a couple of students, I decided to renew the club this year.  With a bit more advertising (and food) the club has grown to 15 members (5 regular members.)  Every other Monday I bring in different BBQ plates for students to try.  We talk about regional styles, rubs and sauces during our lunch time meetings.

We have enjoyed Pulled pork, St Louis Ribs, BBQ Beans, Smoked Mac N Cheese, smoked Turkey.  For our Christmas party we had beef bourguignon. 

During the party we discussed getting together on the weekend in January or February (when the temperature rises a bit) and cooking up some shoulders for the local homeless shelter.  We also put out a challenge to our crosstown high school rivals for a competition, but so far I have not heard back.

So today I am cooking up our first Bengal BBQ Meeting Meal - Short ribs from my favorite meat market - Tizer Meats.  They have such great cuts of meat and while the price is higher than your local super market, the quality is much higher.  I will also be issuing the club members a challenge - to create their own rub.  We have talked about rubs in the past, but I think showing them how I make my beef rub, what it tastes like before cooking and then with the smoked meat will help them appreciate the process.

The short ribs turned out well.  They probably could have used a bit more time (30 minutes?) in the smoker, but overall the taste and tenderness were mostly there (a little chew to it.)  The other big reason for smoking this weekend in 29 Degree temperature is the eventual cold spell forecasted for Montana.  Last year the late January cold spell lasted 34 days - all of which were below 0 degrees - most of which were double digit negative and one cold morning at -31 degrees.  So, if I am gonna get one January cook in - better now than never.  Well hope you all enjoyed this Bar Blog Que - and we will talk soon.

The Results are in - We need more work

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.

My apologies to all readers.  Things got away from me after that August competition.  I am a full time teacher and the Monday after the Pit master Classic - Teachers reported to the schools for training.  The next thing I knew it was November.  Clearly - for now - one post every other week seems doable - we can expand to more if I find the time.

So how was the Competition?  It went great.  Organized by a great group of people, visited by thousands of BBQ Enthusiasts, and the competition was great.  The only thing I was really disappointed by was my brisket.  Otherwise - a wonderful event.  The SWAG Package from the hosts was great too - check out this nice apron.

We started out with a People's Choice Food Competition on Friday night.  We changed our menu last minute (to avoid duplication of another vendors goods - but can there really be too many tacos?)  Instead of Argentinian Chimichurri Street Tacos - we went with steak on a stick with a side of Cowboy Beans.  We had no idea what to expect - so we sold out in the first hour.  Next year we know how many people will be there and will plan accordingly.  The food truck across from us won the People's Choice - they had 30 people in line at all times and offered 6 items on their menu.  They had 6 people working and easily raised the most money.

Afterwards - we sat back and relaxed.  Then I realized I had neglected all of my Friday prep rituals - and would need to start trimming, injecting and prepping the meats for that night.  It was still fairly early (8 PM).  The kids were busy in the RV.  As the evening grew later, the temperature started dropping.  It was August and we were in the Mountains - so 40 degree nights were not unheard of, but I was ill prepared and a chill had set in that Jim Beam slowly warmed.

Around midnight I started my fire and got the smokers up and running.  I finally got my big meats in the smokers and I realized that the temperature was hovering just under 200.  I realized my meats were going to need some babysitting. While the metal it was produced with was thin and not well insulated - it had been very good during the previous winter after my purchase of a  Water Heater Insulation pad.  This was a problem today, however, because I was not prepared and had not brought it with me.  So I spent the first hour trying to get the heat maintained.

Around 3 AM I decided to wrap the entire smoker in foil.  It made mopping the meat a bit tough, but it was worth the effort as the temperature settled in at 240 degrees.  So now I had some time on my hands, and a bit of Kentucky antifreeze in my tummy - I got a bit creative.  Something about the cold evening struck me similar to the HBO Series Game of Thrones - not so much White Walkers or Social Political make up of the 7 Kingdoms, but more so that I felt "winter is coming."  That made me think of the Night's Watch oath they take when they join and I quickly edited it to be used for BBQ:

"Night gathers, and now my watch begins. It shall not end until my brisket is done (or at least 202 degrees). I shall take no wife on these competitions - (unless she is really cool and likes BBQ), hold no lands (my family is sleeping in my parent's RV), father no children - (while grilling - but that would be pretty kick ass). I shall wear no crowns and win no glory (unless called last - fingers crossed) I shall live and die at my post next to the smoker (or be killed by my teammates for letting the fire go out) I am the head band flash light in the darkness. I am the watcher in the pop up with his warm drink. I light the fire that smokes the meat, the light that brings the dawn (when someone else can feed the coals) , the horn that wakes the sleepers (thank you horn that woke me), the smoker that feeds the realms of men. I pledge my life and honor to the BBQ Night's Watch, for this night and all the nights to come."

By 5 AM - the meat was wrapped, I packed the hot box and headed to the RV for an hour nap.  Bless my wife - who somehow got me up and going around 630 AM.  The Temp was still over 200 after my absence - so I quickly stoked the heat and readied the ribs.  Everything went well.  The chicken was neglected as usual.  My pork looked great and the money muscle had a wonderful smoke ring.  The ribs were wonderful (other than my slicing - need to work on that.)
The Brisket seemed a little over - which really disappointed me.  I had spent so much time watching the pork and ribs I had pulled the Brisket a bit later than I should have.  The chicken, well was chicken.

We waited around until the afternoon - and they announced the scores.  We earned 18th Place overall - our 2nd highest point score in our short career.  Ribs and Chicken set new highs, while Pork and Brisket were close to our second highest scores.  I was slightly annoyed with one judge who scored me as a 3 on my Pork because [their comment] "it tasted like you put apple cider vinegar and red pepper flakes on my pork - it was horrible."  Guess they are not a Carolina sauce fan.  Oh well - sure that score didn't drop me too many places to 12th.  I walked away satisfied, a little disappointed, and looking forward to next year.

Congratulations to Montana Outlaw BBQ for their win and Camp House BBQ for their reserve.

There was a nice newspaper article about the event:  Barbecue pitmasters compete in annual state competition https://www.bozemandailychronicle.com/news/barbecue-pitmasters-compete-in-annual-state-competition/article_5ca67bf8-4b6e-55b3-9730-63a58fe4d311.html via @bozchron

Originally posted 1/5/20 - resubmitted 1/11/20