June Trifecta - Three comps in one month.

 

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.

Absarokee is in the books.  The competition was a mix of good and bad, but mostly good.  It was hot when we arrived.  By the time Anabell and I were unloading the trailer - it was already mid 80s.  But we did get set up and focused our attention on relaxing.  By the time my wife Jackie and son Monty arrived, it was hot.  They went back to the hotel to check in and enjoy the AC, while Anabell and I started getting the food prepped.

After a while, we took a break and went and visited our neighbors Owens BBQ and Beer Belly BBQ.  After enjoying some light refreshments it was back to the Pop ups to start prepping and getting Anabell ready for her 4 hour nap.  Since joining the team, we have played with our timing and decided this was definitely the best route so far.  I am usually very confident that my smoker with its new BBQ Guru DigiQ could maintain 3-4 hours without a problem on one basket of charcoal, but this night - something was off.  The fan was running continuously and the Smoker temp never got about 230.  Around 5 AM I realized that one of the racks in the smoker was not fully pushed in and was pushing the door open slightly - releasing the other 20 degrees of my heat - and eating up a basket of charcoal every hour.  We weathered the night - it definitely cooled off.  Usually - after a cold spring in Montana, I would welcome 52 degrees, but on this night it was cold.

In the morning - after eating some Huckleberry Sausages (they were pretty good) and my usual Shrimp and Grits, the temperature started to rise quickly again.  I could feel my legs cramping from the day before - so I continued by water and electrolyte regiment.  By the end of the weekend I had consumed over 4 gallons of water.  Probably sweat out 7 gallons.  

The food all pretty much came together in perfect harmony.  With one exception.  I was trying to cook three butts, a 20 lb brisket, three racks of ribs, a dozen chicken thighs and a 4 lb short rib rack in a smoker that can not hold all of it.  I usually cook a 15 lb brisket, 2 butts, and 3 racks.  This meant I had to light the 2nd smoker.  It is an identical smoker, however, I only had one DigiQ installed.  I jerry-rigged a fan system for Smoker #2 and put 2 of the mostly cooked Pork Butts (in lasagna pans), all three racks of St Louis Ribs and later the chicken and Short Ribs in Smoker 2.  

As the Pork butts finished I released the hot air and then stuffed them into my Cambro.  I also pulled the Brisket (around 188) and let it rest in the Cambro.  The ribs were on their way and I finished the Chicken Thighs on the weber kettle - with some intense heat to crispen up the skin.

Saucing has been my downfall.  For some reason I continue to argue with myself and do not compromise on my regional flavors, and while overall 4-5 judges score my taste as an 8 or 9, there is always 1 or 2 that score it a 7 or even 6 with some comment about weird taste.  So I continued my destructive ways with ribs - using my Memphis style BBQ sauce.  Its a bit more tangy and thin than KC Style - which I have learned is what the judges expect in Montana.  I did use a KC Style sauce on the chicken.  On the pork I used a piedmont style of Carolina BBQ.  I gave up on Eastern Style, however I still use it as a spritz during the cooking process.  I switched to a new Texas style brisket sauce for this competition and used some au jus from the cook.  I spent a long time prepping the Burnt ends and unfortunately did not tend properly to my slices and they seized up after I pulled it from the Cambro.  This is where I am becoming stumped.  My first Wagyu Brisket was over done at 195.  My 2nd was perfect at 185.  This one was 188 and while my first slice was great - it tightened up.  Beer Belly BBQ shared their thoughts on Cooking temps for Wagyu Brisket and said they pull theirs once it is over 210 degrees.  

There was a open category - for which I decided to cook my short ribs.  Fortunately for me - they were not quite done as it neared turn in time - so I just opted to not turn in the freeby category and I could enjoy the ribs myself.  Which I did.  

The weather changed quickly and we soon had the BBQ site packed up.  Anabell and I waited for the results.  It is weird to hear our name being called - as this was our 2nd call ever.  This weekend marks the 8th year Big Boyz BBQ has been competing.  Eight years ago - my buddy Ryan and I started our BBQ career at the Safeway National Capital BBQ Battle.  We did decent enough to inspire us to keep on competing.  So we received another call this week in Chicken.  The other categories were close, but no calls.  The best part is our scores went up in every category - except Chicken - it will be hard to top 175.  Overall - we were in the middle of the pack - with some quality teams.

We start the entire process over again tomorrow - when we head east to the Cowtown Cook off in Miles City, MT.  It is almost a 6 hour drive, but I will have my trusty shotgun rider - Anabell with me - listening to her head phones as I randomly mumble about this and that.  Great times are ahead.  Check back tomorrow for another edition of BBQ Bytes - where we will focus on Podcasts about BBQ.  See y'all tomorrow!

I Light the fire that smokes the meat - I am the Nights Watch.

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.

It was hot when we arrived.   Surrounded by snow capped mountains, it was a cruel unpack,  but we eventually got there.

We hung our new logo on our new banner - it looks great right?  Thank you to City Lights Sign Co. For such great work.   Our old banner hangs beside it - granted by Flags from the great state of Montana and the Commonwealth of Virginia.

We were also visited by some old friends from Owens BBQ and Beer Belly BBQ. I got to work trimming the 22 lb Wagyu and afterwards Anabell and I went to socialize with our neighbor.   Soon there after we set up the air mattress in the truck.   Anabell went down for her 4 hour nap and I prepped the pork.  Just after midnight our smoker was ready and we loaded three big ol' butts and our Brisket.

I cleaned up my station and did the dishes.   Last year I received a portable 4 basin sink with water pump and hot water heater for my birthday (thanks mom and dad).  It worked like a charm. 

So now I will sit and wait. I'll probably prep the chicken tonight.  Around 2 AM, I will take a short nap and be back awake around 4 or 5 to prep the ribs. I also will prep my Dinosaur Ribs - SRF - short ribs.  

While talking to my neighbors - it seems most people around these parts are "start at 5 AM - Hot and Fast" kinda people.  Nice to sleep,  but not me - I'm more of the Nights Watch kinda Pit Master.  

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, hold no lands, father no children - unless they LOVE BBQ.  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. I light the fire that smokes the meat, the light that brings the dawn, 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.

Time to check the temp!

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.

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

a

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.  

-

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.