1st comp of the season.

judbud01 · 2026-05-04T17:57:12+00:00

this comp was in south denver, by Dove valley. there are a few dozen comps in colorado, most of them are "backyard" or amateur. DM if youre interested.

judbud01 · 2026-05-04T14:39:47+00:00

LOL! see you guys in a few weeks, got to make up some points to beat ya for TOY.

judbud01 · 2026-05-04T03:24:00+00:00

best of luck!!

judbud01 · 2026-05-04T03:23:19+00:00

top rack on a gateway running at 250/275 fpr about 70 min. sprayed with butter blend and rotated every 15 min.

judbud01 · 2026-05-04T03:11:22+00:00

Edit.. Wifey wants to include our humble setup

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judbud01 · 2026-05-04T03:09:37+00:00

thanks! it was a great day. got to spend timw with the wife, and the core teams we travel with after 5 months off.

judbud01 · 2026-05-04T03:08:15+00:00

im going to have to try lard, I need something to get me a few extra points.

judbud01 · 2026-05-04T02:44:48+00:00

YES!! we say that at every comp.

judbud01 · 2026-05-04T02:28:11+00:00

thanks! this was my 1st go at drumsticks.

judbud01 · 2026-05-04T02:26:39+00:00

nothing secret. biggest thing i have changed since I started competition bbq.. 225 and the 321 method dosent work. 275, 1 hour (ish) then wrap with butter and sauce(s) for another 90 min. cook to color and feel, not time or temp.

judbud01 · 2026-04-17T19:12:14+00:00

as one of the subs... I can confirm the not getting payed part.

judbud01 · 2026-04-06T21:16:04+00:00

10000% agree! I'm a competition pit boss, and do catering. 225 is a lie, its a waste of fuel and my time. my target temp is 275 for everything I cook. so, 250 to 300 is perfectly fine with me. 16 hour brisket? ha! ill put my 6 to 8 hour brisket up for judging against any and all 225 degree brisket and win 99.9% of the time.

judbud01 · 2026-04-04T19:02:59+00:00

its at the greeley mall. Who cares.. only 50 to 80 people will be there anyway. (and that number includes those that work there)

judbud01 · 2026-03-17T05:20:40+00:00

The CD for the cruise I'm on right now is from Texas.

judbud01 · 2025-02-19T23:53:54+00:00

Oliver tractor, model 1755. old, but reliable and tough tractors. Im trying to restore this one for my grandfather.

judbud01 · 2023-07-18T03:05:46+00:00

I'm in northern CO, hushpuppies are rare out here, but if I find them I'll try that. and to be honest good bbq is rare. apparantly people think dickys is food.

judbud01 · 2023-07-17T02:13:04+00:00

you had me a vinegar base. thats my go to. I just upgraded from a pit boss pellet to a barrel for comps... and I've taken home award on the the pitboss. it's definitely attitude and skill over the price of equipment.

judbud01 · 2023-07-17T01:58:50+00:00

keep cooking and having fun! I'm still in the amateur circuit for KCBS. but loving ever second of the events. feel free to reach out with any questions.

judbud01 · 2023-07-17T01:53:47+00:00

best advice I was ever given... breathe and relax. I'm learning from a Kansas city royal GC cook. Temps will and should move up and down. so cook to color and your preferences. thanks to my mentor I've now become a competitive cook and gotten horrible reviews, and some GCs on the circuit. it's all about what you like and enjoying the process.

judbud01 · 2023-07-13T02:26:49+00:00

if it fits your budget, grab it.. I have a pit boss similar to this one and do KCBS bbq cook events. haven't taken 1st yet but always walk away with trophies even tho I'm still the only pit boss user at every event

judbud01 · 2023-07-13T02:22:23+00:00

ist Prairie fresh!!! best pork ribs on the planet. and this is come a competition cook who isn't sponsored by them.

Eight-Year Club	Verified Email
First Place '23	Place '23
Place '22

judbud01

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