We’ve officially reached the halfway point.

This week, I recap our trip to Dillon — a competition that started with the truck running board partially falling off and somehow progressed to both drum smokers getting blown over and a failed BBQ Guru fan being replaced by a box fan.

And yet, somehow, it worked.

Big Boyz BBQ finished with two calls — 7th in ribs and 8th in pork — and a 694 overall score, our highest ever.

With five contests now complete, we take a look at where the season stands at the midpoint. We’ve officially qualified for the Rocky Mountain BBQ Association Cup, and with only the best five scores counting, our final three qualifying contests give us a chance to replace some of the mistakes from earlier in the season.

For this week’s Rugby Byte, I go back to my first Maggotfest with the Montana All Blues, a champagne breakfast more than 30 years ago, and how an old rugby memory eventually became an unlikely competition barbecue ritual: sometimes, when everything is going wrong, working faster isn’t the answer. Sometimes you need to stop, reset, and then get back to work.

Finally, we look ahead to Laramie, Wyoming — a new contest, a new destination, and competition number six.

Five down. Five to go.

I don’t have a Laramie story yet. I guess we’re going there to make one.

Keep on keeping on.

Spotify Episode Description

Season 2, Episode 5 takes us to Blackfoot, Idaho, for one of the most challenging weekends of the 2026 competition season. What started with a dead phone, a generator that wouldn't run, and a rough weather forecast quickly turned into a day of adapting, troubleshooting, and making one pivot after another. From charcoal issues and equipment failures to last-second turn-ins, this contest tested every part of the process.

In this week's Rugby Bite, we step away from the cookers and talk about one of the greatest traditions shared by rugby and barbecue—breaking bread together. Whether it's biscuits and gravy at a BBQ competition or campfire meals after a rugby match, the friendships built around food often become the memories that last the longest.

We'll also look ahead to the Fourth of July 250 in Dillon, Montana, discuss lessons learned from Blackfoot, and share what needs to be tightened up before the next contest.

Sometimes the biggest victories aren't hearing your name called—they're learning something that makes you better the next time you fire up the pit.

This week on Big Boyz BBQ Bytes, there's no contest recap—but that doesn't mean there isn't plenty to talk about.

During a rare bye week, I reflect on the first three competitions of the 2026 season, the lessons I'm learning from successful teams, and why simplifying my approach may be the biggest key to improving.

I also share a milestone I didn't expect: my 31st KCBS competition falls on the same date as my very first contest at the Capital BBQ Battle in Washington, D.C., thirteen years ago. It's a chance to look back on where this barbecue journey began and appreciate the people, places, and memories that have come along the way.

Finally, I preview the upcoming Blackfoot, Idaho competition and talk about the goals I'll be taking into the weekend.

Sometimes the best time to grow isn't during a contest—it's in the quiet moments between them.

This week on Big Boyz BBQ Bytes, I recap my trip to Absarokee, Montana, where Big Boyz BBQ brought home a 2nd Place Brisket finish, missing first place by just 0.6 points. More importantly, I share one of the biggest lessons I've been learning this season: sometimes the answer isn't doing more—it's simplifying.

That lesson takes me back to Ottawa, Canada, where seven summers of rugby, camping, friendships, and one final "last hurrah" taught me that the best experiences often come when we stop trying to control every detail and simply enjoy the people around us.

I wrap up the episode with a Father's Day tribute to my dad, whose legendary steaks, burgers, and backyard cooking helped inspire my lifelong love of food and barbecue.

Whether it's rugby, barbecue, or life, the lesson remains the same: trust the process, keep it simple, and enjoy the journey.

#BBQ #CompetitionBBQ #KCBS #BigBoyzBBQ #MontanaBBQ #Rugby #Podcast

Chapter 2 of the Idiot Odyssey takes us to Huron, South Dakota.

This week I recap a wild contest weekend that included storms, a broken smoker, a lost microphone, and an Australian rugby mate who somehow turned into MacGyver with a drill and some scrap metal. Despite all the chaos, Big Boyz BBQ managed a 3rd-place rib finish against nearly 50 teams.

In the rugby segment, I introduce one of my oldest friends, Kevin "Bad Boy Bubby" McHugh, and explain how a decades-long friendship, a trip to Australia, and an old idea called Prop Talk helped shape the stories behind this podcast.

Finally, I look ahead to Absarokee, Montana and Contest Number 30. It may not sound like much to some teams, but after twelve years, a few long breaks, and a lot of lessons learned, it's a milestone worth reflecting on.

Sometimes a contest teaches you what went wrong.

Sometimes it reminds you what's possible.

This one did both.

Season 2 begins with the first stop on the Big Boyz BBQ "Idiot Odyssey" in Ogden, Utah. John reflects on the opening contest of the season, why he compares it to a rugby trial match, and what a career-best 3rd-place brisket finish revealed about the progress of his barbecue program. It wasn't a perfect weekend, but sometimes one result is enough to show you're heading in the right direction.

• Launching the 2026 "Idiot Odyssey" competition season
• Why Ogden felt like a rugby trial match
• Testing off season changes and seeing what worked
• Looking ahead to Huron, South Dakota

In rugby, trial matches aren't about championships—they're about finding out where you stand before the season begins. Ogden served the same purpose for Big Boyz BBQ: a chance to shake off the rust, test new ideas, and gain confidence before the long season ahead.

"Sometimes one good score doesn't mean you've figured everything out. It just means you've finally seen what's possible."

The Idiot Odyssey rolls east to Huron, South Dakota, where storms, equipment failures, and a few hard lessons are waiting.

This was recorded in the truck while driving to Huron.

Season 2 begins with a look at the journey that got us here.

In this episode, I talk about how competition barbecue became my safe place, the similarities between BBQ and rugby culture, and the long road from backyard cook to nearly 30 competitions over 12 years.

Along the way, we'll discuss early failures, first trophy calls, the mentors who helped shape Big Boyz BBQ, and why I believe you don't have to be elite to love something deeply.

I also introduce a concept from rugby that will help frame this season: the trial match. Early competitions aren't always about winning—they're about learning where you stand and what still needs work.

Ogden was our first trial match.

More on that next week.

Grab a beverage, pull up a chair, and join me as we head Into Camp for the start of another BBQ season.

Big Boyz BBQ Bytes — competition barbecue, road trips, rugby stories, and the pursuit of getting a little better every year.

It’s Kansas City Royal weekend — the World Series of BBQ — and John from Big Boyz BBQ breaks down the biggest names, the newest teams, and the toll a long competition season takes on the body.In this episode, he revisits the Montana Pitmaster Classic, gives a shout-out to newcomers That’ll Do BBQ, and relives the heartbreak of the infamous napkin brisket disqualification. From body breakdowns to Vegas prep, this one’s all about resilience, recovery, and the fire that keeps pitmasters coming back for more. Whether you’re Big, Bad, or That’ll Do — we’re all cooking under the same smoke.