Gremlin Grill

We did fine at Blue Springs. From what I remember, I mean. But I don’t remember much. I think chicken was good, ribs average, brisket bad, pork great.

I can’t find the results, but I know ribs and chicken were good, not great. Brisket was bad. That’d be Al’s fault for not being at the contest. No, wait. He was at Tyler’s football game, so it’s Tyler’s fault. It’s always about him. Tyler is not a team player.

Our pork was awesome. And I’m not saying what made it awesome. I had an idea, the idea worked. That’s all you get to know. There was a time when we gave out any recipe to anyone who asked for it. We still will, to an extent. Anyone who wants to cook our recipes, we’re honored.

The important thing, Snake, is we gotta cheat.

And we were open with our recipes (ask John Madden) because we knew anyone who really got into barbecuing wouldn’t be satisfied cooking our recipes for very long. There’s a high level of ego and pride that go into barbecue, and most people want to win with their own recipes.

Or they did. Now, people are more interested in winning than they are in developing their own methods. So we only give out MOST of our secrets, not all of them. And I’m not saying what the secret to the pork was in Blue Springs. I’ll give you a hint: the secret ingredient wasn’t love.

The real news from Blue Springs was that with that 4th place (non-brown ribbon) finish, we scored at least one top ten in each category in 2007. Five contests, five ribbons, but only once did we get place more than once at one contest (HyVee). We got skunked at Platte City.

What’s that mean? It means we might know what we’re doing. We can cook ribs, chicken, pork, and brisket pretty damn good. Just not all on the same day. And only When we’re not fully kruesened.

But we're Cubs fans. And Royals. Chiefs. Tigers. You get the picture. Anyway, say it with me:

Wait 'til Next Year.