Pork Bombin Bbq

We decided to take a road trip to visit family in Colorado and figured we would do a Colorado competition while we were there.
The weather was worth the drive, and we met some incredible teams.

Results were:
32nd Chicken 🐔 First time running legs in a comp. Got some work to do.
9th place in Ribs 🐖
24th Pork 🐷
9th place Brisket🥩

18th place Overall out of 36 teams
We are thrilled to take 2 top 10s in a KCBS competition finally.

Congratulations to Man Meat BBQ for winning GC, Gettin’ Basted for taking RGC, and everyone who walked.

Thank you to our incredible family for their help in cleaning up.

I want to give a special shout-out to Chris for his help calculating our timelines at the higher altitude.

Come on out Sunday and get some incredible food!

Tap Dragon 3rd annual Blues Brews and BBQ Event 5/26 3pm-6pm

Zona Brisket Sandwich-
Toasted Noble Bun with a scoop of pimento cheese, Fried Onion Straws and Pickled Jalapeños, chopped Prime brisket and drizzled with BBQ Sauce.

Pi**he Pork- Toasted Noble Bun with Pulled pork topped with Creamy Slaw

The Spicy Kilt- Homemade Four Peaks Kilt Lifter Spicy Sausage Link topped with peppers, onions and provolone cheese Served on a Noble Roll

Sides-
Street Corn Salad
Chipotle Potato Salad
Mac & Cheese

Dessert-
Banana Pudding cups

We turned and burned this weekend and did a Competition in Perris, California, at the BBQ, Boots, & Brew.

I thought we had a good cook on our Pork and ribs, but the judges disagreed. We knew our brisket was not the best as we had problems with the cook, but we turned in our best pieces.
Krissy’s chicken cook was good, and she decided to roll with thighs and wings this time; it paid off for us.

7th place chicken 🐔
27th place ribs 🐖
38th place pork 🐷🤷‍♂️🤷‍♀️🤦‍♂️🤦‍♀️😑
26th place brisket
28th place overall out of 39 teams.

Congratulations to Vince from Rhythm 'n QUE from our home state, AZ, for taking the GC. I heard he cooks these comps by himself; now that’s an INCREDIBLE WIN!!!
Also, Congratulations to the always-crushing it, , for taking the RGC.

Congratulations to our new BBQ friends, for their 3rd-place overall win! Thanks for the laughs and shaggin’, or was it scraggin’…lol 😂😂😂 Thx for the new bbq lingo and the chats!

Thanks to Jim Palmer, Sarah, the Santiagos, and the California Railway Museum for a great competition and venue! We will be back next year.

As always, we will keep practicing and figure it out.

Next up, a few small catering gigs, and then off to qualify for WFC.

Yesterday, we were blessed to participate in the 1st Annual Kilt Lifter BBQ Competition and Charity event alongside 14 incredible teams.

We also met and talked to some new BBQ teams that welcomed us like family! The BBQ community is the best! 🔥🔥

We served PBBQ Peach Spareribs, Jimmy’s famous Chicken Wings, PBBQ homemade Jalapeno sausage, Brisket cheddar sausage (with our special sauce), and unique beans (prepared by Robin).

With the help of family and friends, we served over 400 people and watched them smile as they enjoyed every bite. This is what we love and what it’s all about! 😊

Along with serving the food, there was a competition as well. The Kilt Lift Anything category was put together by Robin and Monica, who made a “Kilt Lifter Butter Pecan Tres Leches cake.” it was incredible and won us a 2nd 🥈 place call!
We also turned in for the rib turn, in which Jimmy and Krissy cooked and did a “Maple Bourbon rib.” we did not place in the top 3 but thought it was great, and we couldn’t stop eating what was left! 🔥

In the end, thanks to everyone’s welcoming smiles, laughter, hard work, and teamwork. We took home the People’s Choice Award 🥇

It was so important to us to get out there and have fun with the public. Thank you to Susie, Sarah, Bri, Monica & Robin for all your help! Also, to and for putting on a great event and for the invite. We can’t wait for the next one.

Next up, competition in California! Pray for us 🙏🔥

Here is what all our local friends and family have been asking for. This one is a rib-only people’s choice competition.

How it works:
Buy your tickets at the link below to get in, and they are $5 a person:

https://www.eventbrite.com/e/1st-annual-kilt-lifter-bbq-competition-tickets-820494981577?aff=ebdsshcopyurl&utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-source=&utm-term=organizer-profile&utm-share-source=organizer-profile

The public will buy tickets to purchase food at booths. The sale will include ribs and additional samples we will have for sale. In addition, each person will receive a token to vote for the best rib! 🔥

Get ready for some delicious PBBQ homemade sausages, including a brand-new flavor!

Awards are at 3:45 pm, so hang out for the final results!

If you have any questions, please DM me. Hope to see you all there!

If you are near Florence today, go check out Your Behind BBQ new Restaurant opening today! Great bbq!

The calm before the storm! Open at 10am!

📍 270 north Main Street Florence Arizona 85132

We are home and rested after running our first competition on all Hunsaker Smokers barrels and my little Green Mountain Grills Davy Crocket only.
We thought we had a great cook, but the judges didn’t entirely agree.

We were blessed to take
2nd place Brisket 🥈🔥

We needed to make some tweaks and found out we had some tough competition, which was
Chicken 23rd place 🐔👎
Ribs 15th place - 🐖
Pork 20th place - 🐷

Congrats to Meat Candy Q on your GC and Big Poppa Smokers on your RGC.

Thank you to our Yuma friends who stopped to see us when we were done, helped clean up, and hung out during awards!

A huge thank you to our BBQ family, you know who you are 😉, for all your help and support. You are appreciated and the biggest blessing!

Now, we will tighten things up and prepare for the next one! 🔥🔥🔥

It’s competition time! Going to Yuma for the 2nd year, trying to bring home some hardware. Let’s Go!!

Thanks to and we are ready for our first competition of the year!

New barrel smoker and some Ribs and pork! Let’s go!

Chicken practice!

Competition run through.

Pork Bombin’s hot Italian Sausage 2nd batch is in the making and will be ready for pickup this week. Order yours, cased or uncased, today before it’s gone!

Message me today!

Snack time!!

Smoked Cheez-Its done on out GMG are the way to go! I know I have seen this done on IG, so please feel free to tag who deserves credit in these besides our team member , who made some kick butt smoked cheezits that we snacked on driving to all.
We made ours with-
Chipotle Mango Rub, it is perfect for white cheddar or regular Cheez-Its. The Chipotle and mango are excellent with the cheddar, and I can’t stop eating them.

Jalapeño Lime Pilsner rub keeps us returning for more on the white cheddar cheez-its! The lime is so zesty!

We can’t decide which is our favorite, so we will continue to make both!

Happy Thanksgiving 🦃 from The Pork Bombin’ Team! Have a blessed Day with family and friends!!

Now that the clean-up, organizing, and some rest have begun after getting home from World Food Championships.
We have had time to reflect and think about our time at WFC.

Massive shoutout to Rio Smoke Catering Co. on becoming the 2023 World Barbecue Champions!
Also, to our Az Bbq brother Loot N' B***y BBQ for taking 2nd place!! Congratulations!!!

I asked our team members what they took away from WFC as we thought back on our dishes and how we know now what we can improve on. Some comments were: stick to dessert in the wild-card round and Challenging. Another was it was way more competitive with it being outside the box and more creative.

We know we have much to improve with only being in the competition world for less than two years, but what an adventure it has been so far.

Time to plan for 2024!!

#2024

Well, PBBQ’s World Food Championships journey ended last night, as we did not make it to the final table. The team was so honoredto qualify for this event, and we gave it our all! 🔥🔥

We want to thank everyone who has supported us over the past few months, and We could not have done it without you all! 💕

Thank you Famous Dave’s for allowing us to show WFC how incredible BBQ is!

The best part about our WFC journey was the people! As always we met some amazing BBQ people who quickly became part of our family! We hope to one day cook next to them again!

Day 1 is done!!

PBBQ had an 11th-place call and will cook in the Day 2 Wild Card round.
Only 21 teams made it through to Day 2, and we were right in the middle.

We have an incredible dish planned for our day and hope the judges love it!

Bbq results day 1

Going live in 5 minutes with bbq results.

Some pictures from yesterday! Small cook to start! Tomorrow is the Day 1 of Bbq!
Turn in starts at Noon and end at 2.

Here we go!!

Wet day in Dallas! Started prepping for tomorrow!
(Photo credit Eddie Sweeney)

Stopped in Albaline Tx for the night. Now to finish our journey! Almost there!

Dallas bound! Part of the PBBQ team left this morning, making the 15 hr drive to get everything we need onsite to compete in the

If you’re in the Dallas area this weekend, come check us out.

We had an incredible time at the Downtown Mesa BBQ Classic & CRAFT Q this weekend.

We competed against some of the best at this KCBS competition, and the results showed that we still have some work to do.
Even though we didn’t win the competition, we won with the people. Bringing smiles and hearing them comment on our cook makes it all worth it!

Congratulations, Smitty, with on the GC!
Congratulations, , on the RGC!
Congratulations to everyone else who walked today!

PBBQ’s results were:
23rd chicken - - Comment card said it was too spicy, peppery, and the skin was chewy 🤷‍♀️🤷
11th ribs -
17th pork -
12th brisket -

It's time to pack up and head to In Dallas on Tuesday.