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Hi everybody! Just joined the forums and thought I would send an initial post. My wife and I have been following bbq contest for years and have always found them very fun and as I read in another post most teams very friendly and helpful. We always wanted to start a

team but couldn't bring myself to spend what I consider the big bucks till we could get one big enough to use for catering or a roadside buss. We  wanted to start one with a Southern Yankee style trailer, even researched all the licensing procedures. Wow what a process!! So for now we cook on 2 old Charbroil Silver Mountain offsets and a WSM.

After getting email from Homebbq.com about a contest in our own backyard, Dade city, that had a backyard division we decided to finally  try one.  Now have also registered for wachula in backyard the week before. Went to Clermont contest last week and picked up Homebbq rubs we were low on, (I highly recommend) , am cleaning up the smokers, and purchasing all the toys and supplies we have seen the pros use. Even ordered and watched Homebbqs backyard smoking DVD for some last minute tips and tricks. Have a few questions which will post later. It might seem like a commercial for Homebbq but it isn't. Over the years we have tried more rubs than I can remember but have always had the most consistent results and taste we like from theirs.

If you go to the contest in Wachula March 27-28 or Dade City April 3rd and forth stop bye and say Hi. Our team name is Bucky's BBQ but we will always be the BBQ Groupies at heart.

And Kevin congrats on third overall at Clermont!!!

Hi Kevin,

Bucky is my nickname for our youngest son. He's always been a bbq enthusiast like me and spends a lot of time cooking with me. We came up with the name for a business and we thought it was catchy. A friend of ours designed and ordered a banner as a gift for us before we even sent in the registration for dade city as a surprise gift and that kinda locked us into the name for our team. If we decide to go pro division eventually we will definitely go back to BBQ Groupies.

I've remade the beercan chicken a couple of times with a couple of tweeks and have nailed it. I told you I was having a problem with skin being burned and tough. Flavor also seemed to be week. Tried after filling can with beer and mixture adding another stick of butter to remaining mixture.  Made plenty of basting fluid then. Also liberally seasoned inside of chicken with rub. I am using your Tangerine pepper rub. Wow, super flavor and really juicey. Even after half an hour after cutting it up and sitting when I pulled a breast apart it was super juicy and tender. Just a couple of tweeks to your beer can chicken recipe in your recipe section. Teresa thinks we should turn this in in wachula instead of thighs for chicken. Would cut breast in half to replace wings since not much meat on them. Ive always seen teams use thighs for moister content and retention. Any input on this?

" If it ain't fun your wasting your time"

BBQ Groupies