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2026 KCBS CERTIFIED BBQ JUDGE CLASS (JOHNSTON IA) - Class instructors Rich and Bunny Tuttle Support Competition BBQ in Iowa

3/22/2026

LEFT TO RIGHT - Rich Tuttle, Herb Kane (BBQ Critic) and Bunny Tuttle.

Fellow BBQ judge friend Jason Callaway and I hit the road and two hours later arrived at the Johnston Lions Club around 7:30 am. We were hear to help out with the Kansas City Barbecue Society (KCBS) Judge class.

We were greeted by our Master BBQ judge friends Steve Carfrae, Lyn Burk, and Judy Burk. Instructors Rich & Bunny Tuttle arrived shortly after..

Rich & Bunny have taught this class in Iowa for several years. Bunny said the reason they keep coming back is because Iowa has a lot of KCBS BBQ competitions. They want to support that infrastructure built up in the state. Plus they just plain love the BBQ community here.

Previous Classes in 2021 and 2023

Competition cooks play a vital role in making this class happen. Contributing cooks this year include Ray Ringgenberg (Smokehouse 72), Richard Smith and Jordan Williams (BBQ Pit Bros) and Blake Rasmussen (East Bow Que) smoked up the meat for this class. The teams delivered their insulated containers of meat by 11:30.

LEFT TO RIGHT: Ray Ringgenberg (Smokehouse 72), Jordan Williams (BBQ Pit Bros), Blake Rasmussen (East Bow Que) and Richard Smith (BBQ Pit Bros)

Bunny's class started with on-screen visuals and teachings on BBQ. Rich, myself and other volunteers helped cut and portion the meat, and add the greens to the sample competition boxes. The fun part was sampling the left-over chicken, ribs, pork and brisket. Oh, yeah!

Bunny Tuttle's class presentation

LEFT TO RIGHT: Rich Tuttle and Herb Kane

LEFT TO RIGHT: Patrick Diller and Jason Callaway

Volunteer Table Captains picked up the competition boxes and presented them to the students to judge. This hands-on part of the class is tasty and fun for the students. The Q&A kept things lively, fun and informative. A lot to be learned here, indeed.

What may surprise some folks is that this class in Johnston, Iowa isn't just for people who live in Iowa. Lisa Cordes came all the way from Las Vegas, NV to become a KCBS Certified BBQ Judge. She was extremely impressed with Lyn Burks organizing of the event, and Bunny Tuttle's class presentation. Here is a quick video interview with her.

When the class ended, everyone graduated by reciting the KCBS Judge Oath together. This oath is recited before judging competition BBQ at every KCBS sanctioned event. Rich also taught a Table Captain class right after.

Class of 2026 Reciting the KCBS Judge Oath

I remember how excited I was when I took the judge class back in 2008 (my instructor then was Mike Lake). I could not wait to judge! In fact, I judged just about every weekend that year and in 2009.

By 2010 I received my Master Judge certification. The rest is history as I formed new friendships with cooks, judges, and contest reps. You become a part of the BBQ family.

The Iowa BBQ Society hosts this class annually. The board of directors, members, cooks and judges highly appreciate Rich and Bunny’s commitment to competition BBQ; and supporting Iowa in this on-going endeavor.

A whole new round of BBQ judges get to experience the same excitement I did back in 2008. Welcome aboard!

This class would not be possible without the dedicated support of KCBS instructors Rich & Bunny Tuttle and all our volunteers. Thank you for another successful year. May God continue to bless you in your BBQ journey.

- BBQ CRITIC

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BBQ CRITIC NEWS: Famous Dave's Kicks Off Second Annual All-Star BBQ Series May 18th, 2024

5/15/2024

Famous Dave's All-Star BBQ Series kicks off again this coming weekend (May 18th) in the two cities below. Check it out!

Union Gap, WA
https://www.famousdaves.com/Union-Gap

Fresno, CA
https://www.famousdaves.com/Fresno

Full Event Schedule and Details at your finger tips!
https://www.famousdaves.com/LandingPage/AllStarBBQSeries/

If you are in the Fresno, CA or Union Gap, WA area this May 18th, 2024, what better time to attend a Famous Dave's All-Star BBQ Series event than in May (National BBQ Month!), not to mention its Famous Dave's 30th anniversary - serving up some of the best BBQ around.

The World Food Championships (The Leader in Food Sport) is sanctioning this competition series, so you will get to meet real BBQ experts and get some pro tips for your own backyard cooking.

The Famous Dave's All-Star BBQ Series is the perfect event for family and friends to get together and enjoy all the FREE food samples, music, games and giveaways throughout the day.

Take it from the BBQ CRITIC - this is a total celebration of BBQ and you DO NOT want to miss it! This only takes place in 14 select cities, so consider yourself lucky if there is one near you. Go and have fun. It's as simple as that!

Here is the official press release. See you on the BBQ trail!

Herb
BBQ CRITIC

---------------------------------------------
PRESS RELEASE

The barbecue franchise is partnering with the World Food Championships to find and celebrate America's best pitmasters in a 15-stop national tour.

MINNETONKA, Minn., April 30, 2024 /PRNewswire-PRWeb/ -- Pitmasters unite! Famous Dave's of America is kicking off its second annual All-Star BBQ Series this May in partnership with the World Food Championships, celebrating National BBQ Month with a quest to find the best pitmasters in the nation. With a 15-stop nationwide tour, Famous Dave's will identify the communities' best barbecue experts and send them on to a national competition later this year.

"Famous Dave's connection to barbecue competitions started in the early '80s when I started competing in local barbecue cook offs. I remember my first win at a Lion's Club BBQ Competition; I only won third place, but I was so proud of my $25 prize and little six-inch plastic trophy," said Dave Anderson, founder of Famous Dave's. "That inspired me to keep on competing and build Famous Dave's as a legacy brand. Now as we celebrate our 30 year anniversary, we're excited to sponsor local events that will pave the way for and elevate the talents of local pitmasters across the country."

"Famous Dave's has stayed true to its roots and continues to be run by America's best pitmasters, and these competitions aren't just about the fire — they're about igniting the passion for great barbecue across the country," said Al Hank, chief operating officer of BBQ Holdings. "We're proud to be a part of an event that creates so much team spirit and competitive camaraderie while lifting up the next generation of award-winning pitmasters."

The Famous Dave's All-Star BBQ Series, which kicks off May 18th in Union Gap, Washington, will feature celebrity and local pitmasters facing off in multi-category barbecue cook-offs at Famous Dave's restaurants across the country. Teams can register to participate at https://worldfoodchampionships.com/allstars. This year, the categories are chicken, ribs and wild card, meaning competitors can get creative and submit any barbecue dish they please.

Pitmasters are competing for a $1,000 Grand Champion prize, $400 Reserve Grand prize, and $500, $400, and $300 payouts for first, second and third-place finishes in each barbecue category. Teams who win the Grand Champion and Reserve Grand prizes at local events will also receive a golden ticket to compete at the World Food Championships in Indianapolis for a prize purse that exceeds $300,000.
Each division will have a winner, while overall points from all categories will determine the grand prize victors of the golden tickets.

Guests can attend their local Famous Dave's cookoff event to taste (and vote for) free wings cooked by competitors, enjoy free barbecue and Kurvball Original Barbecue Whiskey samples, and pick up commemorative merchandise. Famous Dave's locations hosting cookoffs for this year's tour include:

Union Gap, Washington (5/18)
Fresno, California (5/18)
San Jose, California (5/25)
Las Vegas, Nevada (6/1)
Colorado Springs, Colorado (6/15)
Long Beach, California (6/22)
Williston, North Dakota (6/29)
Hermitage, Tennessee (7/13)
Louisville, Kentucky (7/20)
Taylor, Michigan (7/27)
El Paso, Texas (8/3)
Minnetonka, Minnesota (8/10)
Sioux City, Iowa (8/17)
Columbia, Maryland (8/24)

All events are free and open to the public, with judging provided by local celebrities and Famous Dave's franchise owners — and, in some cases, even Famous Dave Anderson himself. With several celebrity barbecue champions already slated to participate, the teams' judging expertise will be crucial.

"Teaming up with the World Food Championships to recognize America's best pitmasters gives us an opportunity to connect with our community of barbecue aficionados and gets us back to our barbecue competition heritage," said Anderson. "There's nothing more fun than an all-American barbecue competition to celebrate the Best Pork Ribs, Best Chicken, and my favorite, the 'Wild Card' category! What can be better than family and friends getting together with the best barbecue in town, cold beers and rockin' music on a summer weekend?"

To learn more about the Famous Dave's All-Star BBQ Series and the World Food Championships, follow them on social media or visit: famousdaves.com/allstarbbqseries. To participate in the competition as a competitor or a partner, contact [email protected].

ABOUT FAMOUS DAVE'S:
Famous Dave's of America Inc. is a wholly owned subsidiary of BBQ Holdings Inc. (NASDAQ:BBQ). Famous Dave's was founded by "Famous Dave" Anderson, whose passion for BBQ led him on a 25-year cross-country trek to find the best regional BBQ recipes in the country before opening the first Famous Dave's in Hayward, Wisconsin. Famous Dave's has 100+ locations in 31 states. Famous Dave's is known for its on-premise real pit smokers, scratch-recipe cooking, and 700 national and regional awards for everything from best ribs to best barbecue sauce to best cookbook. Famous Dave's offers a wide variety of BBQ favorites, including its signature award-winning St. Louis-Style Ribs, Texas Beef Brisket, Georgia Chopped Pork and Country-Roasted Chicken. Each seasoning blend was personally developed by Dave himself, after years of research and development, to bring flavorful and authentic BBQ to his Guests. Scratch-recipes round out the menu with delicious items that include Famous Dave's award-winning Corn Bread Muffins and Dave's Famous Bread Pudding.

ABOUT BBQ HOLDINGS
BBQ Holdings, Inc. (NASDAQ: BBQ) is a national restaurant company engaged in franchising, ownership and operation of casual and fast dining restaurants. As of March 14, 2022, BBQ Holdings had multiple brands with over 100 Company-owned locations and over 200 franchised locations, including ghost kitchens operating out of the kitchen of another restaurant location or shared kitchen space. While BBQ Holdings continues to diversify its ownership in the restaurant community, it was founded with the principle of combining the "art and science" of barbecue to serve up the very best of the best to barbecue lovers everywhere. Along with a wide variety of BBQ favorites served at their BBQ restaurants, BBQ Holdings also operates Granite City Food and Brewery restaurants which offer award winning craft beer and a made-from-scratch, chef driven menu featuring contemporary American cuisine. Village Inn and Bakers Square add a legendary Family Dining element to BBQ Holdings, with these concepts specializing in breakfast and pies. Tahoe Joe's is known for their pellet-broiler cooked and smoked infused steak.

ABOUT WORLD FOOD CHAMPIONSHIPS
The World Food Championships (WFC) is the highest stakes Food Sport competition in the world. This multi-day, live event culinary competition showcases some of the world's best cooks who compete for food, fame and fortune in 12 categories (Bacon, Barbecue, Burger, Chef, Dessert, Live Fire, Noodle, Rice, Sandwich, Seafood, Soup and Vegetarian). Each year as Food Sport kicks off in January, thousands of cook teams try to earn their way into WFC by winning a Golden Ticket at an official qualifier. Almost 40 countries and every state in America have been represented at WFC's main event since its inception in 2012. This year's championship will occur in Indianapolis from Nov 8-12.

Media Contact
Julie Maw, Mainland, 3125263996, [email protected], www.hellomainland.com
SOURCE Famous Dave’s

2023 Marion Kiwanis BBQ Rendezvous

6/3/2023

MARION, IA (BBQ CRITIC) - Saturday was a fun day! Jason Callaway (fellow BBQ CRITIC JUDGE) and I decided to head out to the Marion Kiwanis BBQ Rendezvous (at Lowe Park in Marion, Iowa) for some fun, sun, music and BBQ. My history with this event runs deep.

The Marion Kiwanis BBQ Rendezvous started back in 2011. I started attending in 2012. Then a year or so later my pit master friend Bubba Knapp (owner of Bubba-Q's restaurant in Ottumwa, IA) drove his BBQ rig up to vend this event for about a five year stretch. I helped cook and we always had a blast with Bubba and his entire family. This is back when the BBQ Rendezvous was held at the town square downtown in Marion.

Many of my other BBQ friends from the KCBS pro competition circuit vended here such as BAMBQ, SMOKIN' BONES BBQ, DOWN HOME COOKIN & BBQ CO, SMOKEHOUSE 72 and others.

By the way, check out our review of SMOKEHOUSE 72's "Sweet & Savory" rub which you can purchase locally at The Grill Works in Marion. This rub is BBQ CRITIC APPROVED and is fantastic for all your cooking needs.

Here are a few of my personal photos from those early years at the BBQ Rendezvous. I have so many great memories of this BBQ event.

The Marion Metro Kiwanis organize this event each year and it's their biggest fund raiser to help a lot of kids. Please check out their website and learn about what they do and how you can help.

MARION METRO KIWANIS WEBSITE
https://k15653.site.kiwanis.org/what-we-do-2/

Though I do miss the downtown location, Lowe Park does provide a more spacious area. Attendees can watch bands, participate in kids activities (like face painting, balloon animals , side walk chalking and bean bag tosses) and, of course, eating some tasty BBQ. Admission is FREE.

Jason and I got an idea today. We decided to put on our judge hats and make this a BBQ CRITIC APPROVED opportunity. Any food we purchased from a vendor and really enjoyed, that vendor would be given the BBQ CRITIC APPROVED sticker for their trailer. That’s all we had for an award, but it worked.

We really wanted to try all vendors, but it was not possible. There were no inexpensive samplers that would allow us to try all the pork, brisket and ribs. Since we did not get to try some of the food from other vendors, we could not make it a full blown contest. Our wallets were tapped, and our bellies full.

Maybe next year I could bring a team of BBQ CRITIC JUDGES and have a private contest. Each vendor could provide a meat sample to each judge and make it a blind turn in so we do not know whose food we are tasting. This would be fun to judge, and fair to all. I will give this some thought.

BOTTOM LINE: We both had good (and not so good) BBQ experiences here today. That said, we did eat a lot of food and spent lots of money. But hey! It's BBQ, right? We really want to show appreciation to those who pleased our palates, so here are the winners of this year's impromptu BBQ CRITIC APPROVED Vendor Awards at the 2023 Marion Kiwanis BBQ Rendezvous.

Hope everyone had a great time. Until next year!

- BBQ CRITIC

BBQ CRITIC APPROVED
1ST PORK

BACK 40 BBQ

Video Interview

BBQ CRITIC APPROVED
1ST RIBS

WILLIE RAY'S Q SHACK

Video Interview

BBQ CRITIC APPROVED
1ST BRISKET

BOB'S BBQ EMPORIUM

Video Interview

BBQ CRITIC APPROVED
EXTRA CATEGORY - HOT LINK

HATCHETT'S BBQ

Video Interview

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Midwest Grilling Supplies to host T-Daddy's BBQ Demonstration

4/25/2023

BBQ CRITIC NEWS

Last year in the Quad Cities area, T-Daddy's BBQ won a Grand Champion at the 2nd Annual BAR-B-QC contest where they won cash and a big trophy. This year the team is giving back by inviting cooks (from backyard to competition) to their FREE cooking demo at Midwest Grilling Supplies in Davenport, Iowa,

INTRODUCTION TO BBQ

Tory & Paula Ketelsen (T-Daddy's BBQ) will demonstrate how to trim and prepare Backyard Chicken Thighs and Pork Spareribs.

Chicken is often a chore for a competition BBQ cook whose goal is to please every judge at a contest. Getting the right flavor profile, tenderness and juiciness can be maddening. Trimming chicken, in and of itself. is often a very tedious task. Tips from T-Daddy's BBQ will make this process easy to understand and less daunting.

Pork Spareribs are more forgiving, but you still need to have your preparation and trimming techniques perfected along with everything else to be successful. Watch T-Daddy's BBQ and they can spare you all the time it takes to figure this out.

TOPICS TO BE COVERED

Meat Selection/Trimming
Grills & Heat Sources
Essential Supplies & Tools
Rubs, Seasoning and Sauces
Simple Timelines
Presentation

This demonstration will benefit both the backyard cook and those eager to enter a BBQ contest. T-Daddy's BBQ will answer all your questions to help you make the best Chicken and Ribs for your neighbors and friends or even a BBQ judge at a contest. Don't miss out!

EVENT DETAILS

LOCATION:
Midwest Grilling Supplies
1010 E Kimberley
Davenport, Iowa

DATE: April 29th, 2023
TIME: 12PM to 2PM

2023 IOWA EATS FOOD & DRINK FESTIVAL (WATERLOO, IOWA)

4/3/2023

BBQ CRITIC (WATERLOO, IA)

When my friend, Cindy Wells, told me there was going to be a new event in Waterloo, IA (April 1st, 2023) called IOWA EATS FOOD & DRINK FESTIVAL, I did not hesitate one second. I was going!

My friend, Carrie Ann, and I arrived and we got checked in and started walking around. She was also a volunteer for Iowa Eats. This inaugural event had a lot going on and I wanted to get a taste of it all.

Cindy Wells (left) introduced me to Iowa Eats. She is with friend Terry Poe Buschkamp (right)

First thing that appealed to me was the line up of chefs and food experts giving workshops on cooking. The big attraction today was Big Moe Cason. I've known Moe from the Iowa BBQ contest circuit since 2007 when I first started judging BBQ. He was a one man show then, and still is today.

Moe Cason is a Des Moines based BBQ pitmaster who became a BBQ celebrity as a contestant, judge and star on Destination America's "Pitmaster's" and "BBQ Pit Wars," a judge on "Smoked" and hosts "World of Flavor with Big Moe Cason" on Disney+.

It's great that Moe Cason is now giving back to Iowa by participating in this event by smoking up a beef brisket and giving all kinds of tips in a closed door workshop. It's great the setting took place in a smaller room, not some huge auditorium. Easy for the audience to interact with questions, and Moe was more than happy to oblige.

Moe talked about what to look for in buying, trimming, cooking and resting the meat. During his presentation, I brought up questions and here is Moe's response (watch short video clip below).

When it came time for Moe to trim the brisket, everyone in that room was ready to eat. Let the samples begin!

I did sit in on a few other workshops which featured some area chefs giving various demonstrations on cooking, food prep, wines, etc. Here is what the list of guests looked like. So much to choose from and that is a huge asset to this event.

Next up we entered the main auditorium. So many vendors! This part was a lot like a Farmer's Market, but with a lot more food samples to try. My favorite part was just tasting the various food offerings from meats, cheese, baked goods, wines and more. Clearly the crowd was enjoying this new celebration of food!

It was a blast walking around and visiting with everyone while tasting delicious foods and buying some to take home.

There are a lot of passionate folks here living the American Dream in their niche businesses. I spoke with a few vendors and they expressed just how much they enjoyed partaking in IOWA EATS...

STENSLAND FAMILY FARMS

EDGEWOOD LOCKER

HAWKEYE COMMUNITY COLLEGE

IN SUMMARY

Iowa Eats Food & Drink Festival featured an all-Iowa showing of food and beverages made by and with Iowa chefs, authors and ag products. I enjoyed all the offerings including tastings, cooking and product demonstrations, exhibitor booths and all the classes led by industry experts. The live entertainment provided a nice ambiance for this festive event.

The inaugural IOWA EATS was hosted by Silos & Smokestacks National Heritage Area. Their mission is to demonstrate how important agriculture is in our daily lives. They did this here by showcasing Iowa agriculture, and food and drink products. A lot of hard work and organization went into this festival making it a huge success. Mission accomplished!

Thank you, Cindy Wells, for inviting me to this fantastic event and I will most certainly be back again next year.

IOWA EATS should be on everyone's menu.

- BBQ CRITIC

Iowa BBQ Society 2022 Banquet

1/16/2023

Iowa BBQ Society Annual Banquet

ALTOONA, IA (BBQCRITIC) On January 14th 2023, the Iowa BBQ Society Annual Banquet took place at Prairie Meadows Casino in a very spacious event room. Chafing dishes lined up along the back wall getting hot and tables were all set for dinner. Warmth filled this place, but not from climate control or chafing dishes heating up. It came from every beating heart in the room and we were all in for a heart-warming evening.

The dining room had an open bar, a table displaying trophies with the winning team names engraved on each award. A silent auction area featured products on display such as a PK Grill, K4L Drum Cooker, Smokhouse72 Sweet & Savory Rub, and host of other cool options. Everyone was beginning to arrive and it is always a pleasure to meet up with all my Iowa BBQ friends, and most of them were here tonight.

IBS AWARDS

I am excited to see our 2023 Iowa BBQ Society Executive Board in action including Rande Galle (President), Jason Waite (Vice President), Brant Champoux (Secretary) and Trent Wilson (Treasurer). Board Members include Erik Mengel, Jordan Williams, Scott Chaney, Joe Quick, Megan Willier and Jake Huyser.

The IBS board went all out this year planning the banquet, and I really like the set up here. Very nice! Although they may want to get a few pit masters together and teach the casino cooks a thing or two on making juicy, tender beef. Holy toughness! Everything else satisfied my appetite, and there was a wide assortment of food options which was great. The staff was very attentive and friendly.

I had the priviledge to share a table with my friends Ed Hartman (a fellow BBQ judge), Anne Rehnstrom (a previous Founding IBS Board Member), brothers Ray and Jay Ringgenberg (Smokhouse72), and Francis Dutton and his brother Brad. We all enjoyed our meal, but now it's time to get down to the real meat of the evening.

Christine Dutton
IBS HALL OF FAME

Francis Dutton's wife, Christine, 65, who went on to be with our Lord in Heaven last November (2022), was inducted into the Iowa BBQ Society HALL OF FAME. Francis had met with outgoing IBS president, Matt Fisher, at Tornados Pub & Grub in Cedar Rapids where he told Francis about this honor. Francis said in his acceptance speech, "I had no words at that point. I felt overwhelmed with a sense of gratitude to the board to honor Christine in that way."

Francis also said of his wife, Christine, "In her own way, she touched so many lives that I never knew until after her passing."

Christine Dutton (right) judged her final BBQ contest at "King of the Corn" in Ottumwa, Iowa. She sat at my table. A cherished memory.

Christine certainly touched my life. I remember sharing a story with Francis at his home (shortly after she passed) about when her and I debated politics on Facebook. It got heated! Boy did she stand her ground, and I stood mine. Yet Christine was always so nice and never once got personal with me (nor I with her). I heard the same thing from other BBQ friends who locked horns with her in debates such as Sabrina Knapp (Bubba-Q's). Christine ended up teaching me a lesson in kindness discussing issues, by her own example. Later I would pay more attention to her posts about God and I would often reply to those instead.

Francis relayed this story to the pastor who conducted Christine's service at church. My story was included. Ultimately, it was our mutual faith in God that bonded my friendship with Christine. We both realized the Kingdom of God was far more important than any political party here on earth.

Here is the full video of Francis Dutton's acceptance speech for the Iowa BBQ Society HALL OF FAME. God Bless, Christine Dutton.

Christine Dutton
HALL OF FAME VIDEO

Jeremy Biondi
IBS HALL OF FAME

Jeremy Biondi, 48, who passed on to be with our Lord in Heaven last October (2022), was also inducted into the Iowa BBQ Society HALL OF FAME. Jeremy created Moo's BBQ (Newton, IA) in 2014 and his barbecue restaurant served award-winning BBQ to the community until November 30th, 2022 when it closed due to his passing.

I remember in December 2019, I took a road trip to Moo's BBQ and it was closed due to a drunk driver hitting their building. Sometime after that, I had stopped there to grab a brisket sandwich on the way back from a BBQ competition (of all days!), but I was eager to try the BBQ and it was great. I never had the privilege of meeting Jeremy, though. However, my friend Kyle Johnson (T-Rex BBQ) knew him well.

THE NOTE POSTED ON THE DOOR

Jeremy was a big supporter of the Iowa BBQ Society. Kyle said in his speech, "He opened his checkbook relentlessly when BBQ Society called. We asked, he answered...Jeremy was one hell of a guy and my friend...may he rest in peace." Kyle handed out the HALL OF FAME plaque to Jeremy's wife, Nicole Biondi, and family.

Nicole Biondi holds the HALL OF FAME plaque with her family

Here are a few short video clips from friends and family honoring Jeremy Biondi at the Iowa BBQ Society HALL OF FAME induction. After watching the videos, you'll wish you had met Jeremy, too.

Jeremy Biondi
HALL OF FAME VIDEOS

The Newton Daily News (11/17/22) quoted Jeremy's wife, Nicole Biondi, from a Facebook post: "It was Jeremy’s faith and trust in God that led him to open Moo’s BBQ, and it kept him going no matter what barriers and difficulties he faced along the way.”

Jeremy Biondi and Christine Dutton will be missed. No question. BBQ flowed through their blood just like it does ours. That bloodline makes us family, and we sure felt the warmth of that love this evening. They both had a faith in God that balanced out their lives, and secured their eternity. I am reminded what Jesus said in John 11:25 in the Holy Bible, "I am the resurrection, and the life: he that believeth in me, though he were dead, yet shall he live."

That's why my motto in life will always be: Life is not short, it's FOREVER.

IBS 2022 AWARDS
PRO SERIES

Congratulations to the following Pro Series teams for a job well done in 2022. Hot Daddy's BBQ is definitely HOT taking Grand Champion. WAGS Backwoods BBQ wagged his way to Reserve Champion. It was great to also see Luscious Loins, T-Rex BBQ and Team Crawford in my photo sights. I really missed seeing Machete Boys BBQ, Smokey D's and Hogline as they were not able to be present. Joe Osbrink received a well-deserved contest Organizer of the Year award. Joe's ;leadership resurrected the Iowa State BBQ Championship contest and it took place in Altoona, IA at Adventureland Park. Very much a success and has potential to grow.

TOP OVERALL

GRAND CHAMPION - Hot Daddy's BBQ

RESERVE CHAMPION - WAGS Backwoods BBQ

CHICKEN

1ST CHICKEN - Hot Daddy's BBQ

2ND CHICKEN - Luscious Loins

3RD CHICKEN - WAGS Backwoods BBQ

RIBS

1ST RIBS - Hot Daddy's BBQ

2ND RIBS - T-Rex BBQ

3RD RIBS - WAGS Backwoods BBQ

PORK

1ST PORK - Hot Daddy's BBQ

2ND PORK - Team Crawford

3RD PORK - Machete Boys BBQ

BRISKET

1ST BRISKET - WAGS Backwoods BBQ

2ND BRISKET - Smokey D's

3RD BRISKET - Hogline

ORGANIZER OF THE YEAR
PRO-SERIES

ORGANIZER OF THE YEAR - Joe Osbrink

IBS 2022 AWARDS
BACKYARD

Congratulations to the following Backyard teams for a job well done in 2022 The three teams below dominated the Backyard division. Smokin' Suckers nailed 1st place in both Chicken and Ribs and ended the season with a Grand Champion. Nice! Limp Brizkit firmly held Reserve Champion.

met Brant Champoux (Second Hand Smoke) earlier in the year. Great to see this team in the top three. I will be getting together with him for some fun projects over the Spring.

Wyndell Campbell was awarded the Backyard Organizer of the Year. I did not get a chance to talk with Wyndell, but I hear great things about his BBQ-4-Badges contest (Oskaloosa, IA) that raises money for local first responders and emergency services. I will try to get there this year.

Keep your eye out for more BBQ Critic Backyard contest coverage I have yet to publish from 2022. It will get you pumped up for the coming season.

TOP OVERALL

GRAND CHAMPION - Smokin' Suckers

RESERVE CHAMPION - Limp Brizkit BBQ

CHICKEN

1ST CHICKEN - Smokin' Suckers

2ND CHICKEN - Limp Brizkit BBQ

3RD CHICKEN - Second Hand Smoke

RIBS

1ST RIBS - Smokin' Suckers

2ND RIBS - Second Hand Smoke

3RD RIBS - Limp Brizkit BBQ

ORGANIZER OF THE YEAR
BACKYARD

ORGANIZER OF THE YEAR - Wyndell Campbell

FINAL THOUGHTS

This last year was a lot of fun for me to hang out with cooks and judges and meeting new friends. Let's all take a lesson from Jeremy Biondi (shoot for your dreams and make it reality) and Christine Dutton (be kind at all times).

Thanks, Iowa BBQ Society, for a great banquet. God Bless.

Herb Kane
BBQ Critic

VIDEO:
CONTEST ANNOUNCEMENTS

VIDEO:
ORGANIZER OF THE YEAR

EXTRA FUN VIDEO!
THE PANCAKE STORY
KYLE JOHNSON (T-REX BBQ)

Join the Iowa BBQ Society

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BBQ CRITIC

CR MIDNIGHT SMOKER BBQ IS FIRE!

11/5/2022

CEDAR RAPIDS, IA(BBQCRITIC) CR Midnight Smoker BBQ sounds like a movie about a mysterious Pitmaster cooking into the wee hours of the night. Well this is no movie, but there is some truth to the story.

Pitmaster Greg Stoll, owner of this new BBQ venue located inside the NewBo City Market in Cedar Rapids, Iowa, told me his mother-in-law nicknamed him Midnight Smoker because he would smoke meat from midnight to the next morning for his family. What a lucky family because his BBQ is FIRE!

I just discovered this place and saw posts on his business Facebook page, so I messaged Greg. During our brief correspondence, Greg sent me a photo of his sliced brisket in a food container. It looked so delicious I had to post it online.

I told Greg I would visit Thursday and try it. Then I got a very disappointing message. He ran out! I understood and I was happy his business was busy. So I agreed to come out Friday.

Greg immediately knew who I was by the BBQ CRITIC hat I was wearing. We had talked a bit about his homemade rubs and sauces, and smoking meats the meats. He even gave me a quick tour of his smoker area and the woods used. Pretty cool stuff and I will get more in depth about that when I write my official review of CR MIDNIGHT SMOKE BBQ.

Eagerly I watched him reach into his warmer and pull out a long hotel pan cradling a butcher paper, wrapped brisket. The juices glistened right through it and the aroma was heavenly. What Greg revealed to me was a beautifully smoked Texas style brisket, with bark all around. A carefully crafted work of art.

Making gradual slices, I saw the juices drip slowly down the meat right on to the cutting board. He gathered the meat together and handed it to me in a food container. I grabbed a slice and took my first bite.

I stood there in disbelief, questioning my own senses. Could this be on the same level of a competition brisket? Could it be even better? I finally just had to say it, "This is the best beef brisket I have ever tasted in my life," and I have tasted a lot of briskets!

It was time to shout it from the roof tops! Then I paused and started to question myself. Is this really that good or is it all in my head? I had to find out.

I called my fellow BBQ CRITIC RESTAURANT JUDGE (and KCBS Master BBQ Judge) friend, Francis Dutton. My excitement intrigued him and he asked, "Is it really that good?" I said, "Yes it is!" So we went back together just today.

I read his FB post today which said, "Herb Kane was blowing up my phone with texts about a place in the NewBo City Market for BBQ. What Herb was telling me seemed Totally crazy & I thought he might be out of his mind. Well today, he picked me up at 12:15 & we went to CR Midnight Smoker BBQ."

What did Francis think? Watch the next two video clips.....

BBQ Critic Restaurant Judge, Francis Dutton, describes
the meat from CR Midnight Smoker BBQ.

Greg Stoll, owner of CR Midnight Smoker BBQ,
talks with Francis.

Folks, it turns out I am not nuts! Well, at least most of you believe that - I think. Seriously though, this brisket is really that good. I ask all my friends - BBQ judges, competition cooks and anyone else who loves BBQ to go get some brisket. Tell Greg BBQ Critic sent ya!

Discovering CR Midnight Smoker BBQ this week is what I call BBQ serendipity. I am looking forward to bringing the BBQ Critic Restaurant Judges in for an official review,

Stay tuned!

Herb
BBQ CRITIC

Subscribe to our TEXT ALERTS so you know when the next review goes online!

CR Midnight Smoker BBQ
NewBo City Market
1100 Third Ave. SE, Cedar Rapids, IA

HOURS
THURSDAY/FRIDAY: 10 a.m. to 8 p.m.
SATURDAY: 10 a.m. to 6 p.m.
SUNDAY: 10 a.m. to 4 p.m.

ONLINE:
Facebook: https://www.facebook.com/crmidnightsmokerbbqwww.facebook.com/crmidnightsmokerbbq

Official Website: https://www.crmidnightsmokerbbq.com

Moski's BBQ Opens Friday, August 19th in Cascade, Iowa

8/18/2022

Brice and Shawna Morris, owners of Moski's BBQ in Cascade, Iowa

If you were lucky enough to attend the baseball games at the Field of Dreams in Dyersville, IA this year, you may have already tried some BBQ from Moski's mobile food trailer. If not, then your BBQ dreams are about to come true.

Moski's BBQ opens this Friday August 19th in Cascade, Iowa. Let me tell you right now, this is not going to be your average BBQ joint. Owner's Brice and Shawna Morris do everything first class - from their well organized mobile trailer to their new brick and mortar building.

BBQ Critic decided to take a trip out to the store to talk with Brice and give a little prelaunch publicity. When I drove up to the restaurant, I was literally stunned. This place is absolutely gorgeous. Wood trim on a black building with a garage door leading to the spacious outdoor patio. The gold rain gutters even stood out right on up to the shiny smoke stacks on the roof. This place is TOP NOTCH!

Walk inside and the eye catching, glossy wood tables were built by his wife, Shawna. Beautiful murals of a cow and pig welcome you to the serving area where the public will place orders for daily fresh BBQ. The bathroom is clean and sharp looking, which I always said if that's in order, then chances are everything else will be, too.

Brice is passionate about BBQ with every intricate detail in place. When I walked into the building, I smelled BBQ. Ribs and brisket cooking on the smoker being prepared for a family gathering. The food I saw (but I did not taste yet) looked so delicious. What's even more impressive is that he uses 100% wood fire smokers. The clean burn of a stick burner will make some of the best BBQ around. Brice and Shawna take pride in every process they implement. I cannot wait to try the ribs, brisket, chicken and pork at this restaurant.

Shawna was able to leave her job and now work the family business full-time. Brice has been cooking BBQ for 20 years winning Grand Champions at BBQ contests and running a highly successful mobile kitchen. This all lead them to fulfill their dreams of a brick and mortar restaurant, their own Field of Dreams come true.

-- BBQ CRITIC

VIDEO INTERVEWS (short clips)

Here are some raw videos of my interview with Brice. These clips are absolutely fascinating, fun and informative. It will give you a deeper appreciation of what Brice is going to accomplish here at Moski's BBQ

Watch now and set your GPS to 329 1st Ave. W in Cascade, Iowa. If you visit the restaurant this weekend, please contact BBQ Critic via our Contact Page on our site and tell us about your experience. Your comments may be used in a future review.

Pulling Brisket from the Smoker

100% Wood Fire Smokers

Winning BBQ Contests

Kiln Dried Wood for Cleaner Cook

Family and Friends and No Fryers!

Touring the Restaurant

What's in that brisket rub?

Long time customers help dream become reality

Final thoughts on the dream come true ...

T-Rex BBQ Smoked a Gator

7/25/2022

MINGO, IA (July 23, 2022) - Kyle Johnson (T-Rex BBQ) invited me to a BBQ party way out in deep rural Iowa this weekend. So Saturday morning I set my GPS to Mingo, Iowa for an hour and a half drive. I've never been to Mingo, and I have never tried eating smoked alligator or boiled crawfish either. That would all change today.

Driving down highway 30, an airplane dived right out in front of me over the highway (literally low enough to touch my car!). I thought I was about to witness a crash. Nope. It was a simple crop duster. Thank God. Nearing the end of my trip, I reached a long and dusty gravel road that led me to my destination. I saw a nice house ahead and turned in and the American flag waving me into the driveway. Awesome! The well-groomed property is surrounded by cornfields from all directions. People parked their pickup trucks by the edge of the fields, so I squeezed my Prius right in between. Hilarious!

It was great to see Kyle and Tara Johnson. See you on the BBQ trail again soon!

I squeezed my Prius in between all the pick up trucks.

I love the American Flag - a constant reminder of the sacrifices made by brave men and women to preserve our FREEDOM.

The air was filled with a strong aroma of smoked meat, similar to what it's like when arriving at a BBQ contest on judging day. A large machine shed is the center of attention. Guests sit around inside enjoying the shade on this very hot, summer day. Kyle is outside sweating heavily and tending to his smoker (a smoker he and a friend built together). Very nicely done. Upon arrival, Kyle introduces me to several people and not long after I felt at home, ready to try some new food experiences - Smoked Alligator and a Crawfish Boil..

Kyle is in charge of smoking up the small alligator which he did not hunt down himself, but ordered safely online. The alligator was curled up in the smoker with a whole chicken clenched between its razor sharp teeth. Oh, and Sheefish (an Alaskan fish comparable to Cod) is swimming around in that smoker, too.

A sprinkle of SMOKEHOUSE72 Sweet & Savory rub should do the trick. The bottle says it is used for beef, chicken & pork. Well, now you can add gator!

Kyle holds up the alligator right out of the cooler. I am glad we will be biting the gator, and not the other way around..

A rub called SWAMP THING may just be the perfect final touch!

Kyle temping the gator and chicken.

Gator teeth are sharp as razor blades!

It's not just Kyle Johnson (2022 "Memphis in May" Turkey Smoke World Champion) cooking here today. Brandon, a friend of Kyle's, is preparing a Jalapeno Brisket using a recipe from Darren Warth (of Iowa's Smokey D's BBQ), and he is smoking up a pork butt, too. Mike is on the Crawfish Boil and Dalton on the Fish Fry. Several others contributed to sides and snacks. Music filled the air as folks gradually arrived. Many cooled off in the above ground swimming pool just on the other side of the shed. A perfect day for a fun summer cook-out.

Walking around I began talking with each of the cooks about their plan of action. Each one of them very enthusiastic about preparing of their food. So much so, I decided to let them tell you what they are going to do. Here are some short video clips from each cook, and I will write a brief review of the food served today.

KYLE'S ALLIGATOR, CHICKEN AND SHEEFISH

Kyle's Intro to Gator cooking

Loading the Gator and Chicken in smoker

Kyle temps the gator and chicken

Unloading the cooked Gator and Chicken

GATOR: I cannot lie. I was a bit weary of trying the gator. I have never eaten this before. Ever! This is new food territory for my stomach. Regardless, I am all in. Kyle warned me to wipe off the fat. Normally fat means flavor like with brisket, but not in this case. So I gladly wiped off the fat and cautiously took a bite. To my surprise, it tasted a lot like fish. I took two pieces in total. Like I told Kyle, I would not go out of my way to search out gator meat, but it tasted just fine. The very look of this reptile plays with my mind, though. Kyle did do a fine job preparing the gator and it was quite a sight to behold.

WHOLE CHICKEN: When Kyle finally pried the chicken from the gators mouth, it was our turn to take a bite! The pulled chicken was extremely moist, tender and very flavorful. It was a good thing I got a piece, because that bird flew away fast!

SHEEFISH: The Sheefish was smoked skin down (protecting the meat). When it was done cooking, the meat peeled off the skin with little effort. It was so meaty and had a great natural flavor. I loved the flaky texture, too. Absolutely delicious!

Nice job on all three Kyle!

The Gator has landed!

Kyle fillets the Gator, grabbing the very thick meat from the tail.

A generous portion of alligator meat!

Absolutely gorgeous! So tender, moist and flavorful.

Chicken rubbed up and ready to go to the smoker!

Kyle pulled the chicken effortlessly. He nailed it!

This Sheefish was tasty! It's comparable to Alaskan Cod in the same way Tilapia is comparable to Swai.

MIKE'S CRAWFISH BOIL

Mike's intro to Crawfish Boil

Crawfish is served!

CRAWFISH BOIL: It was interesting watching Mike put all the ingredients together. The cooking came in stages. First, boil the water with seasonings and add small ears of corn and potatoes which take the longest to cook. Later came the sausage and shrimp. Finally the crawfish dived in at the final stage for about 5 or 10 minutes more. Dinner is ready!

I was a bit weary of trying the gator, and now comes the crawfish. This is all new to me, but yet I cracked open the shell of this crustacean to pull out some meat. I was not sure of what I was doing, so Mike showed me later how he does it and I was close. The thing about crawfish, there is very little meat. Tiny! So I nibbled on the the meat and it was so small it was hard to determine the flavor. Maybe a cross between crab, lobster or shrimp? It's not fish (but neither was the gator which tasted like fish). It was ok, but my mind was still trying to figure out the flavor.

Now when I dipped that tiny piece of meat into Mike's special crawfish sauce, I lit up! The sauce gave this little crawfish some big flavor - something I could really enjoy. I noticed people kept going back to get more of Mike's crawfish and sauce, so those who really enjoy crawfish loved it. Mike has his process nailed down. A very successful cook! Nice job, Mike.

Mike is preparing the sausage and potatoes.

Adding more shrimp to the boil!

The corn and potatoes boil first. They take the longest. Gotta get those potatoes cooked fully. Not hard.

Once this boiler is lit, it boils! It was great watching the process of making crawfish.

The Crawfish Boil

This crawfish sauce is absolutely delicious!

The crawfish boil comes together beautifully. The seasonings added flavor to the corn and potatoes. Everything!

BRANDON'S JALAPENO BRISKET AND PORK

Brandon's Intro to Jalapeno Brisket

Brandon on slicing brisket

PULLED PORK: Brandon's pork tasted good. although he should have let it rest 30 or 60 min to allow it to cook more and restore the juices. Instead, he pulled the meat right after it came out of the smoker. It was clear Brandon was way too excited to let anything rest. He wanted to dig in it and now! I enjoyed watching his eagerness to cook. The flavor of the pork was good and I especially loved the crunchy bark (Brandon's favorite part, too). T-Rex BBQ also laid out some left-over competition pork on the food table. Yum! All in all, it was a great pork day.

JALAPENO BRISKET: Brandon's pork butt was good, but he knocked it out of the cornfield with this Jalapeno Brisket. It's no surprise the recipe originated from Darren Warth (of Iowa's Smokey D's). Seasoned with salt & pepper, swimming in a broth of jalapeno and onions this combination of flavors hit a home run. The extra spice was so nice, I think I may need to be a little more creative with brisket in my spare time. Nice job, Brandon!

Brandon's pork and jalapeno brisket hanging out together in Kyle's smoker.

Brandon slicing up the brisket!

I love beef brisket! Just thought I'd get that off my chest.

More brisket slicing!

When that foil pulled back, I was in awe of this brisket, and the aroma coming forth.

DALTON'S FISH FRY

Dalton's intro to frying catfish

FISH FRY: It was interesting that Dalton provided two variations of catfish to try. The early spring fish and the summer fish. In the video, he said the early spring should taste the freshest. Well I did try both, but I did not know which was which. However, I did notice a difference in taste. One was kind of gamey, and the other piece I loved. I am thinking the spring fish was my favorite.

Dalton's battered up morsels of deliciousness satisfied my fish craving. When Kyle had mentioned there would be a fish fry, I already knew I would try my hardest to attend this event. I love fried catfish and Dalton's fish fry delivered. Nice job!

Oh yes. Beautiful!

Battered up and ready to swim!

Dalton frying some catfish. Good stuff!

FINAL THOUGHTS

The brisket, pork, chicken and fish came easy to me. I did learn something from this experience. Don't be so freaky about trying, well, freaky foods. Yeah, I may not go out on a mission to find gator or crawfish, but I would try it again. I am gonna need Mike's sauce, though!

Watching T-Rex smoke up a gator was pretty cool. It's funny because that gator's face looks a lot like Kyle's T-Rex BBQ team logo. Thanks for the invite, Kyle, and thanks to all the cooks who made this a delicious day of summer cooking. It was great meeting everyone.

- BBQ CRITIC

FUN BONUS VIDEO!

Brandon's take on Alligator

The Grill Works rib class attracts passionate lovers of BBQ (2022)

4/24/2022

This is THE place to go for all your BBQ needs in the Cedar Rapids and Marion area.

MARION, IA (BBQCRITIC.COM) The Rib Class at The Grill Works in Marion, IA attracted a large crowd of BBQ lovers eager to learn how to cook ribs.

A large crowd of The Grill Works customers gather to learn how to cook ribs.

Cedar Rapids-based BBQ competition team, BAMBQ, did a fantastic job teaching the 3-2-1 method for smokin' up pork ribs. The recipe is available at The Grill Works website.

An impressive demonstration by Bryan Meyer and Michael Givens brought on a Q&A from inquisitive BBQ lovers attending. The final product was very tasty. Folks will now have some knowledge to take home and put to practice.

The Grill Works owners Brian Gilliatt (right) and wife Lisa (left) join Bryan Meyer (center) during the rib class.

Michael Givens (right) answering questions from the class.

Michael Givens (left) and Bryan Meyer (right) sampling their smoked ribs.

Samples were given out to the class to taste. BAMBQ's 3-2-1 ribs tasted great!

While at The Grill Works, I bought a rub I never tried called Cimarron Doc's Sweet Rib Rub & Bar-B-Que Seasoning, and a bottle of Galena Canning Co. Hickory Apple BBQ Sauce. I love an apple BBQ sauce! Will be testing both soon.

A large selection of rubs and sauces to spice up your grilling and smoking needs.

Customer shopping around inside The Grill Works

I own a GMG Trek Prime like this one. I bought it at The Grill Works.

When I visit The Grill Works, I have to always buy something. I just cannot leave empty handed.

It was nice getting together with friends at The Grill Works. More classes forthcoming, so be sure to like the store's Facebook page to stay alerted. If you live a distance away, you can shop online at https://shopthegrillworks.com/

BBQ season is here. Time to roll out your grill and smoker and get to it!
.
Herb
BBQ CRITIC

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Herb Kane

Publisher,
BBQCRITIC,COM

COMPETITION JUDGE

Kansas City Barbeque Society (KCBS):
Certified BBQ Judge (2008)
KCBS Master Judge (2010)
Certified KCBS Table Captain

KCBS Judge Certification Update Program (JCUP) Completed

World Food Championships (WFC)
Licensed to E.A.T Judge
(2023)

Iowa BBQ Society (IBS)
Judge of the Year 2021

COMPETITION COOK
BBQCRITIC.COM
"A BBQ Judge Competition Cook Team."

Cooked with many Pro BBQ teams primarily Bubba-Q's (Ottumwa, IA)

FORMER PITMASTER

Red Hot & Blue BBQ
(Cedar Rapids, IA)

Dickey's BBQ Pit
(Cedar Rapids, IA)

Story Archives

RSS Feed

BBQ CRITIC APPROVED​1ST PORK

Video Interview

BBQ CRITIC APPROVED​1ST RIBS

Video Interview

BBQ CRITIC APPROVED​1ST BRISKET

Video Interview

BBQ CRITIC APPROVED​EXTRA CATEGORY - HOT LINK

Video Interview

BBQ CRITIC NEWS

INTRODUCTION TO BBQ

TOPICS TO BE COVERED

EVENT DETAILS

BBQ CRITIC (WATERLOO, IA)

STENSLAND FAMILY FARMS

EDGEWOOD LOCKER

HAWKEYE COMMUNITY COLLEGE

IN SUMMARY

Christine Dutton​IBS HALL OF FAME

Christine Dutton (right) judged her final BBQ contest at "King of the Corn" in Ottumwa, Iowa. She sat at my table. A cherished memory.

Christine DuttonHALL OF FAME VIDEO

​Jeremy BiondiIBS HALL OF FAME

THE NOTE POSTED ON THE DOOR

Nicole Biondi holds the HALL OF FAME plaque with her family

Jeremy BiondiHALL OF FAME VIDEOS

IBS 2022 AWARDS​PRO SERIES

TOP OVERALL

CHICKEN

RIBS

PORK

BRISKET

ORGANIZER OF THE YEAR​PRO-SERIES

IBS 2022 AWARDSBACKYARD

TOP OVERALL

CHICKEN

RIBS

ORGANIZER OF THE YEAR​BACKYARD

FINAL THOUGHTS

VIDEO:​CONTEST ANNOUNCEMENTS

VIDEO:ORGANIZER OF THE YEAR

EXTRA FUN VIDEO! THE PANCAKE STORYKYLE JOHNSON (T-REX BBQ)

Join the Iowa BBQ Society

BBQ Critic Restaurant Judge, Francis Dutton, describesthe meat from CR Midnight Smoker BBQ.

Greg Stoll, owner of CR Midnight Smoker BBQ,​talks with Francis.

VIDEO INTERVEWS (short clips)

KYLE'S ALLIGATOR, CHICKEN AND SHEEFISH

Kyle's Intro to Gator cooking

Loading the Gator and Chicken in smoker

Kyle temps the gator and chicken

Unloading the cooked Gator and Chicken

MIKE'S CRAWFISH BOIL

Mike's intro to Crawfish Boil

Crawfish is served!

BRANDON'S JALAPENO BRISKET AND PORK

Brandon's Intro to Jalapeno Brisket

Brandon on slicing brisket

DALTON'S FISH FRY

Dalton's intro to frying catfish

FINAL THOUGHTS

FUN BONUS VIDEO!

Brandon's take on Alligator

Herb Kane

Story Archives

BBQ CRITIC APPROVED
1ST PORK

BBQ CRITIC APPROVED
1ST RIBS

BBQ CRITIC APPROVED
1ST BRISKET

BBQ CRITIC APPROVED
EXTRA CATEGORY - HOT LINK

Christine Dutton
IBS HALL OF FAME

Christine Dutton
HALL OF FAME VIDEO

Jeremy Biondi
IBS HALL OF FAME

Jeremy Biondi
HALL OF FAME VIDEOS

IBS 2022 AWARDS
PRO SERIES

ORGANIZER OF THE YEAR
PRO-SERIES

IBS 2022 AWARDS
BACKYARD

ORGANIZER OF THE YEAR
BACKYARD

VIDEO:
CONTEST ANNOUNCEMENTS

VIDEO:
ORGANIZER OF THE YEAR

EXTRA FUN VIDEO!
THE PANCAKE STORY
KYLE JOHNSON (T-REX BBQ)

BBQ Critic Restaurant Judge, Francis Dutton, describes
the meat from CR Midnight Smoker BBQ.

Greg Stoll, owner of CR Midnight Smoker BBQ,
talks with Francis.