NAME: Bill Grenko


TEAM NAME: Lock, Stock and Two Smokin’ Barrels (LSATSB)


HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: We are foodies (our live’s revolve around food) and BBQ is just one of the many foods we enjoy.


WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: Bill Grenko, Anne Grenko, Bren NuDelman, and Kathleen NuDelman.


HOW MANY COMPETITIONS HAVE YOU COOKED IN: We have cooked in just shy of 50 comps.


HOW DID YOU GET YOUR START IN BBQ: We entered the Wildwood Bash in 2009 because we thought it would be fun. We were fortunate enough to get a couple top 10 calls and that was how the journey began. We cooked the Wildwood Bash again in 2010. In 2011, we cooked in 4 contests including the Bash and ever since 2012 we have been cooking 12-15 comps per year.


WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: What we remember most is how overwhelming it all was. We also remember how some of the more experienced teams offered advice and help. They made us feel like part of the fraternity. This is why we help new teams at every opportunity.


WHAT ADVICE DO YOU HAVE FOR NEW COOKS: First, go through judges certification training to understand how comp BBQ is judged. Second, attend a Competitive BBQ cooking class to see what the pro’s are doing. And, finally … practice, practice, practice everything you learned!!!


WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: We cook Hot & Fast on Gateway Drum Smokers. LSATSB is an Official Member of the Insane Can Posse.


WHAT IS YOUR SECRET WEAPON AT A COMPETITION: One of our secret weapons is our cooking fuel. We use only Rockwood lump charcoal (made in MO) and we use a just single Mojobrick for smoke in each cooker. We get a clean and consistent cook with just the right amount of smoke every single time. Consistency is critical in Comp BBQ.


WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: Our favorite comp meat to eat is pulled pork. Whether you are cooking Low & Slow or Hot & Fast the best way to retain moisture is by using an injection. We use Twisted Belly Island Pork Injection.


FAVORITE ST. LOUIS BBQ SOCIETY EVENT: Without a doubt, the Wildwood Bash is the grand daddy of all SLBS Events and our favorite.


BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF: We have won several Grand Championships over the years, however, probably our proudest moment was earning Reserve Grand Champion at the 2014 Wildwood BBQ Bash. We hope to some day earn a Grand Championship in the event that gave us our start in comp BBQ.


WHAT DOES YOUR BBQ FUTURE HOLD: BBQ is our passion. We want to continue to share our passion with other enthusiasts, continue to make new friends, and continue to learn and become better cooks.