The Guinea Pig BBQ Championship

[Smitty250]

2nd year for us doing the G-Pig and it gets better every time! Huge Thank you to Sterling and the entire BPS staff for taking care of us and to Mission Hills Country Club for the awesome venue. K&K and Arlie are the best in the business!

KCBS points or not it really doesn't matter too much for us out west. We don't have the luxury of doing 30-40 comps a year so the point race is an after thought. Most of us just want to cook meat in a random parking lot and hopefully walk away with some new friends, new memories, and maybe a trophy and a check!

 

[Big Poppa]

Hey thanks calbque! The only thing I can say is that you cannot say a table was cold without identifying who was on the table....I watched turn in and whatever the first turn in batch in chicken was had all three rookie teams one team with two career cooks and one very strong team. Fun analysis though

 

[CRUBOS]

First year competing in the G.P. What an enjoyable experience. Sterling, Mission Hills Country Club, Arlie, K&K, S&MA, Big Poppa Smokers Support Staff, Snake River Farms should all be commended. This competition was another gold standard event for this group. Really enjoyed the format. It seemed a little less stressful throughout the cook. The awards ceremony was awesome - lots of family input. #BPS, #SRF, #MHCC

 

[alecksjaycubs]

I just want a tour of the inside of that Old School BBQ Bus! Looks awesome.

 

[DUBBAGA]

Great contest review posted by Harry Soo (Slap Yo Daddy) http://www.slapyodaddybbq.com/2015/...age-california-february-21-2015/#comment-5868

I love this quote... "Since it was “back to basics,” and a cost-controlled contest, there was no organizer-supplied electrical power. Further, no generators were allowed between 10 pm and 6 am. And NO WHINING!"