We have entered many different types of categories such as brisket, ribs, chicken, and fajitas.  We have placed in the top 10 in every category and of course, our 1st place in ribs. We have found a base recipe for each entree, but we still experiment from time to time. We definitely stay with a base which includes cooking our meat low and slow, with aged oak wood. The recipe to our meats includes... well in order to know our recipes, you need to be in the family:). Everything we do to cook the meat is for a reason. From picking out the meat in the store, to when to season the meat, and to where we place the meat on the grill. Cooking is almost like an art and is never the same. We definitely make constant adjustments throughout every cook-off to try to get the best piece of meat to the judges. Every cook-off is a new learning experience and we make adjustments as we go on in other cook-offs.

These are some of the specialties of our chef...

Brisket
Brisket is by far the piece of meat that takes the most attention and work. Sometimes it requires to start cooking at precisely 2 a.m. and requires 100% of our attention until it comes off the grill. It takes around 12 hours of cooking for the brisket, depending on its size. Yet, brisket is defenitely the most rewarding category to win.

Ribs
Ribs, we strongly believe, is our bread and butter. It was surprising to us when we took the first place trophy at the Festival of Lights 2009. Now having perfected that 1st place recipe, we hope to birng more 1st place trophies, like we did in 2010.  

Won 1st place at the Festival of Lights two years in a row.


Chicken
Chicken by far is the most trickiest piece of meat to cook. There is a very fine line between under cooking it and cooking it just right. Thanks to Danny (the chicken specialist) this category is beginning to become one of our strongest entry. In all but two cookoffs, chicken has placed in the top ten.  We received our first trophy at the Red White Blue Festival 2011, winning third place.

Fajitas
We are definitely no stranger to fajitas. Ever since I can remember, my uncles have grilled plenty of fajitas. We have all learned a lot from our backyard experiences and have perfected our recipe throughout the years.

We are still working on impressing the judges, but regardles we still have managed to receive 2nd, 3rd, and 4th place.