The Pit Crew BBQ

10/07/2019

We are taking a break in 2019. We are building our dream home in Payson, Az. We will be back in 2020. See you all then.

05/03/2019

Back on the comp BBQ circuit this weekend in Show Low, AZ. We are the defending Champions and look forward to another GREAT contest by John Leach and his team. If you are in the area please stop by and say hello. We will have a lot of BBQ to give to friends. When John first publicized this event, there was a little girl from Show Low, that was going through some tough times. All of our category winnings this weekend will be donated to her (or $100 if we don't win anything). I challenge my fellow competitors to also donate if possible.

02/09/2019

Local Payson residents Steve and Pam Wilson, The Pit Crew BBQ of Arizona, won third place at the recent Jack Daniel’s World Championship Invitational Barbecue.

12/27/2018

As the snow starts to fall in Payson we’re packing up and getting ready to head out early tomorrow for our last competition of 2018. If any of our Phoenix friends are in town come out and see us on Saturday!

10/31/2018

A few more photos from our amazing weekend

10/31/2018

10/30/2018

We made it to Austin, Tx. We are going to Franklins BBQ tomorrow. I want to thank a few people for getting us to this point. Thank you to the Shake & Bake/ Getting Basted tell all class I took about a year ago. Thank you to BPS and Simply Marvelous for your awesome rubs. Thank you to the California. Arizona and Nevada BBQ community for the great competition and pressing us to be better every time we compete. Thank you to all those people that have shared just a bit with us. And thank you the most to my teammate, partner, co head pitmaster and my my Sweet Wife for allowing us to do this. I look forward to more good times ahead and sharing more with anyone who loves bbq.

10/28/2018

Well. A lot of hard work and dedication has paid off at The Jack. I thought we would be solid mid pack having. I thought our chicken was pretty darn good, our ribs were a bit over cooked, our pork was just ok and I thought our brisket was pretty good. I had some outstanding burnt ends and the flat was as good as anything I have cooked over the years.

As it turned out our bird placed 21st & pork was 28th. (I think, the score sheets in the truck and I’m way to tired to go get them and KCBS has not posted yet). We did get 5th in ribs and second in brisket. This put us 3rd overall. To say we’re happy would be a huge understatement. I’ll try to write more tomorrow because I’m pooped now. Thank you for all the nice comments so far too.

10/27/2018

Ready to do battle at The Jack. 101 teams competing in the invitational. What a line up of teams. Most of the top teams in the Nation are here. You walk by someone and you go “ I saw him on tv”.

It has been raining pretty steady yesterday and today. Starting to get sloppy. Lots of mud and puddles everywhere. Forecast is for all night more rain. Partly cloudy About 10am tomorrow. Hope so.

We are staying in a cute cabin about 20 from Lynchburg. It is beautiful. We are right on the shore of a beautiful lake.

We’ve had an interesting reoccurring coincidence that keeps reappearing. The number 7. Of course Ole Number 7 on the Jack bottle. Plus we are staying in Cabin 7. We have to turn in 7 pieces of each meat. And this morning, we got our team # for the turn in boxes and we are team number 7. Pretty sure I’ve gained 7 pounds this trip. And finally, we’ll be home in 7 days. Hopefully with a big Jack Trophy.

Getting started at 5am tomorrow. Can’t wait to get started.

10/27/2018

At The Jack!

10/24/2018

Leg # 2: On the way to the Jack.
Amarillo to Little Rock, Ar.

Safe drive today despite some very thick fog in the pan handle of Texas about an hour east of Amarillo. Had about 100 feet of visibility which gets a bit scary at 75 mph calling a trailer. But, no problems and we made it into Little Rock with time to spare to watch the World Series.

Scott and I look forward to picking up our wives in Nashville tomorrow afternoon and cruising on down to Lynchburg for an early evening arrival.

I can't believe al the trees here. They are just starting to change colors. And man is it flat country. The New Ram 1500 Truck is doing great. Cruising easy at 75 mph and getting about 300 miles per tank of gas. Way better than our old Tundra.

Look forward to getting into Lynchburg and getting this thing started. With most of the Best Teams in BBQ attending, it's going to be a tough contest. My goal is first and foremost to just have a great experience in what could be a once in a life time experience. Second goal will be to have a solid cook. I will consider it a great cook if we finish in the top 1/3 of the field. I'd be happy with that. If we can manage to take a walk, even better.

Our ribs looked really good when I trimmed them. The brisket was sub-par so I threw a second one in the cooler to defrost that I will trim there. I'm going to cook both, just because it's The Jack. We used to do this when we cooked Primes only, and one was always better than the other. I'm hoping for the same.

I'll try to post again tomorrow. Out.