And, it’s not the first time. After only two years of competing in this world championship barbecue event, it placed in the top 10 both times.

“From what I’ve been told by others attending the event, this is unheard of,” Randy Twyford, pitmaster and owner of Twyford BBQ and Catering, says.

Three on-site judges determined the fate of the competitors and two of the judges gave Twyford’s ribs 10 out of 10. They commented that the ribs had just the right amount of smoke and flavor with the perfect amount of heat at the end. They reported that the sauce complemented the ribs, but did not overpower the pork.

The award-winning baby back ribs came from Wichita Packing in Chicago. Twyford says that they provide some of the best quality around.

“We used the same sauce on these award-winning ribs, that we use and sell in our shop and online,” Twyford says. “So, you see, all of our customers – old and new – can be grand champions too. It’s Illinois barbecue at its best.”

The sauces come in two flavors – mild and sassy – and have no artificial preservatives, colors or flavorings.

“Next time, we’re going for the world championship,” Twyford says. “We want to make Illinois proud; stay tuned.”

About Twyford Catering
Competing since 2004, Twyford BBQ and Catering was born out of passion for great food. Its credibility comes from its competition background and its barbecue has been professionally judged and awarded top honors by a field of certified, professional food judges that include some of the top names in the barbecue and food world. 

To date, Twyford BBQ and Catering has won 10 grand championships, five reserve grand championships and dozens of first-place awards and top 10 honors for chicken, ribs, pork, brisket, sides and desserts.

Twyford has also appeared on ABC News: Channel 20; and Fox 13. 
For more information, visit: www.TwyfordBBQ.com or http://www.facebook.com/twyfordbbq

A YouTube video with highlights from Memphis in May can be viewed here:
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The winning team!

Well, you’ve done it! You’ve gotten your child through school and now it’s time to celebrate. Whether your loved one has recently conquered college, high school or kindergarten – a celebration is in order. Small or large-scale events, it’s important to mark these occasions. As a personal family member used to say, “You swallowed the hog, don’t choke on the tail!” Get busy planning a graduation party that he or she will remember for years to come. Here are some helpful tips to get you on your way:

1. Pick a date/time. You may want to choose a date that is a few weeks after the actual graduation to ensure that you are not competing with too many other graduation parties. Be flexible with time – some people may be able to come for all or a portion of the party.
2. Set a budget. This is key; it will determine the rest of the party decisions.
3. Theme/decor. Graduations are a great time get outside. The weather is warmer and the hours of daylight are plentiful. An outdoor barbecue is a perfect way to get people together; just make sure you plan for rain (i.e., rent an outdoor tent, or have an area where there is some sort of cover, if needed). If the party is in the evening, playful outdoor lights are a fun and inexpensive way to spice up an area.
4. Menu. The age group will determine the menu. For instance, kindergarteners may be better suited for pizza and punch, while college grads may enjoy some pulled pork and a tasty brew! Or maybe something a bit more offbeat is what you’re after like a Taco Bar, or whole hog roast!
5. Guest list. Budget and space will determine the number of guests. You can choose to keep it small and intimate, or expand into outer social circles.
6. Invites. Whether you choose to buy or make invitations, make sure to include the date, time, theme and suggested attire. Evites are also a great way to go – and they’re free!
7. Cake. No party is complete without a great cake! Your child has earned his/her braggin’ rights and cake is a terrific way to share in that success!
8. Ask a pro. Caterers are ideal party-planning resources. Give one a call. They can work with you based on budget and ensure your party is not soon forgotten. 

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• Thaw your turkey in the refrigerator, microwave or submerged in a sink (change the water every half hour) for maximum safety.
• Use soap and water to wash all places that touched raw turkey.
• Roast the turkey until the temperature taken at the thickest part of the thigh reaches 180 degrees F.
• Keep cold foods cold, and hot foods hot. If dinner is delayed make sure that foods are kept at temperatures below 40 degrees or above 140 degrees.
• Enjoy dinner, but don't forget to refrigerate leftovers within two hours.
• You must eat leftovers within 2-4 days, freeze them, or throw them away.

Have a Safe, Happy Thanksgiving!

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Easiest Salsa Ever

1 – 14 oz can of diced tomatoes with juice
1 – small onion finely chopped
1 to 3 jalapeno peppers (1is mild, 2 for med. and 3 for HOT)
1 small clove of garlic finely chopped
¼ cup of chopped fresh cilantro
Juice of ½ lime
Salt and pepper to taste
Makes two cups of Salsa

Mix all ingredients together and enjoy.  This recipe is great freshly made but gets even better with a little time in the fridge to “marry the ingredients”

Twyford BBQ Cooking Classes
Spring is here and it’s time to dust of those grills and smokers.  We’ve had lots of friends and fans ask us to do cooking classes.  We want to give you the information you need to impress your friends and family!

Dates are tentative right now, but plans for a class on cooking ribs and one on how to cook for a backyard picnic is in the works so contact us if you would like to participate at randy@twyfordbbq.com. The classes will be held at the world headquarters east of Jacksonville and we will have several different grills and smokers compliments of Marx Patio & Fireplace to use.