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First Place Spearfish

 Under the Tent with Jo-Bawbs

How did you come up with the name Jo-Bawbs? Who is all on your team?
The Jo part comes from the first part of my beautiful wife JoAnne’s name. The Bawb came about as sort of a joke, when we would go out to eat and they are taking names I would tell them Bob. So to put a little twist in it, I would tell them it’s spelled Bawb, like dog, “dawg.” So when deciding what to call our team we went with Jo-Bawb’s BBQ as it sounded southern.

Our team is a husband and wife team consisting of JoAnne and I.

What do you like to do when you’re not BBQ’n?
Spend time with my wife JoAnne and play the mandolin and guitar trying to learn a new bluegrass tune. I like to spend time with our children and grandchildren when possible.

Tell us a little about your equipment what kind of smoker do you use? What is your favorite “gadget” item you like to use when BBQing?
Right now I’m cooking on a self built pellet cooker modeled after a FE100 but larger. I’m looking at a change coming soon.

“Gadget”?  Wow…. my fingers when I’m eating it…

What BBQ accomplishment are you most proud of and why?
Wow, so many. Last year we got our first GC in Hill City, SD, it happened to be an auto in for the “Jack Daniels World Championship Invitational” and we got a 180 on our brisket that same day, and the invite to the American Royal all in one contest. We followed that up with our 2nd GC a few weeks later with two 1st place calls and a 2nd place.

We followed that with our trip to “The Jack”, being the first Wyoming team to be invited to “The Jack” on it’s 25th year. We were lucky enough to finish 7th Overall out of 97 teams with a 3rd place in brisket. Wow

This year we have had two 1st place calls in brisket and two in ribs and this week we are 5th in the KCBS national point chase.

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What BBQ contest is your favorite and why?

Locally it would have to be Worland WY.  That is where I became a CBJ and I love the Bluegrass music and have done well there.
“The Jack” has to be our all time favorite, only been there once so far, but to me that’s the pinnacle of success.
Do you have any BBQ goals for 2014, if so what are they?
First off is to win some GC’s and get a draw for “The Jack”.
Second would be to continue to try and improve my cooking style and flavor profiles. There’s always room for improvement as we strive for perfection.
Who or what has influenced how you BBQ the most and how have they influenced you specifically?
I love beef, and have gained a passion for pork, I never was a rib fan until I started cooking them, hope that doesn’t sound too self centered. But I know what I want in tenderness and flavor and the only way I could get it was to cook it myself.
I have been influenced by all the teams I compete against, for better or for worse they all have something to offer. And at times I may speak to much offering advice and been accused of not offering enough. I’m quick to take advice from top teams, evaluate and apply where needed. One of my favorite sayings is “Always listen to what is not being said”.
What is one thing you learned through the school of hard knocks that wish you knew when you first got started?
What an expensive hobby this is. Lol
I wish I would have knew it would take a while to get to be a GC. No, ….. if I had known that I wouldn’t be here today. I have always had the idea “the next one is mine” and that’s what keeps us going. I know I’m a good BBQ cook, I’m not schooled in culinary arts but I know what good BBQ is.
If you could only BBQ or eat one thing for the rest of your life what would it be and why?
Wow…. That’s the making for a short life, we are here to make choices and to do so we need choices.

What is your Favorite Non BBQ restaurant and what do you like to get there?
In Gillette WY we have a Mexican restaurant called Las Margaritas, great Mexican food and service. I like most of the menu and order something different every time.

We also have a Italian restaurant “Adriano’s”, chicken marsala is my choice.
Wildcard is there anything you would like the readers to know about you, your team or BBQ in general that was not asked?
I love the BBQ families everywhere we have been, and the RMBBQA family is really unique and special.

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