July 26, 2025 • 43 mins
The podcast episode commemorates the legacy of Eric Olchila, the esteemed grand champion of the 2023 Jack Invitational, who tragically passed away due to an automobile accident. His contributions to the barbecue community, particularly through his award-winning Uncle Pig's Barbecue pit, are deeply acknowledged, and we reflect on the profound impact he had on those who knew him. To honor his memory, we revisit a previous episode featuring Eric, wherein he shared insights into his life, his passion for barbecue, and the significance of family and community in his journey. As we pay tribute to Eric, we also engage in discussions about competitive barbecue, exploring the nuances of cooking techniques and the camaraderie among pitmasters. This episode serves as both a memorial and a celebration of a remarkable individual whose spirit and talent will be sorely missed.
Links referenced in this episode:
Companies mentioned in this episode:
- Uncle Pig's Barbecue
- Painted Hills Natural Beef
- Heritage Steel
- Hammerstahl
- Dungeness Crab
- Pig Powder
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:11):
Hey, everybody, it's J.T.
here.
Got some bad news from thebarbecue world.
Our buddy Eric Olchila, whowas the grand champion at the 2023
Jack Invitational, passed awayback on July 16 from an auto accident
back close to his hometown ofGibstown in New Jersey.
(00:35):
Erkel's Uncle Pig's barbecuepit was an award winner, and he was
a great guy.
I talked to him several timesoff of the show, and he will be missed.
So with that in mind, we'regoing to play his show from a little
over a year ago that he talkedabout his life and his work and his
(00:55):
community and mostimportantly, his family.
So, Ercole, we're going tomiss you, buddy.
And this is for you.
It's time for Barbecue Nationwith jt so fire up your grill, light
the charcoal, and get yoursmoker cooking.
Now, from the Turn It Don'tBurnett studios in Portland, here's
jt.
This is an encore.
Hey, everybody.
(01:15):
Welcome to the nation.
I'm JT along with LeanneWhippen, hall of famer, I might add.
And coming to you from ourrespective Turn It, Don't Burn it
studios, we would like tothank the folks at Painted Hills
Natural Beef.
Beef the way nature intended.
Don't forget, if you go totheir website from now till the end
of the year, and if you placean order, there'll be a little thing
(01:37):
on the bottom left of yourscreen that says code or coupon.
Just type in BBQ Nation andyou get 15% off.
So there you go.
As you know, the Jack justended a very short time ago.
Ms. Whippen was one of thejudges there.
And now we are very fortunateto have Ercole Chilla from Uncle
Pig's Barbecue, who was thegrand champion at the Jack with us
(02:00):
today.
Yay.
Congratulations.
Probably heard it a million times.
Quite a few times so far.
Yeah, you deserve it.
They've already had him on FoxNews in the Morning nationally, so
that's awesome.
I think that's very cool.
So, Urkel, that was actuallyour second stand there, you say?
What?
I'm sorry.
(02:22):
That.
That was our second time there.
Oh, good, good.
That first time was when we.
We did the state champion, New Jersey.
Great.
Did you know that for that?
So it was pretty cool.
Did you know that Leanne is aJersey girl, too?
I am, yes.
(02:43):
I do.
I do know that.
Oh, good.
Well, good, good, good.
So, New Jersey, you weresecond in pork, first in the ribs,
fifth in the brisket, ninth inthe dessert, and fifth in Chef's
Choice.
That's A lot of calls.
Yeah, it was busy.
It was busy.
It's a lot of money.
(03:05):
Pretty cool.
Was that your best?
I mean, I know you won grandchampion and all that, but that too
at any event.
Was that your best placingsin, in the group like that?
I mean those are some prettyhigh marks with the competition you
had.
No, we did a little bit better.
I think it was wise or Galaxy Virginia.
(03:26):
We had three first place callsand a third place check in and one
180.
So that was our highestfinishes, but that was that.
This was the most important one.
Yeah, right now you'd been there.
Gosh, excuse me.
The weather's changing uphere, so.
So is my voice.
You'd competed at the Jackwhat, five times prior?
(03:49):
Four.
This is my, this is my fourth time.
Okay, and when you went thistime, did you have any, you know,
gut feeling or anything likethat that this was going to be the
one?
Well, we actually, I startedlike four or five weeks prior to
(04:09):
going to the Jack when Istarted making arrangements and changes
to try to do the cook for the Jack.
And I was tweaking andtweaking and, and I told my wife,
I said if we don't win, itwon't be because of the food.
And that's, we really focusedon making it tender and getting it,
you know, a good taste out of it.
And I thought we would have a chance.
(04:31):
I mean just like I guesseverybody would thinks that they
have a chance at these things.
When it starts happening,you're like, what the hell's just
happened?
Is I can't believe this ishappening right now.
Yeah, it was crazy.
Yeah, it's all good.
You didn't start out yourcareer in barbecue though, did you?
Or call?
No, I, I'm in a gas stationrepair shop.
(04:51):
I still, I still do that.
The barbecue's a part time deal.
But don't you all support.
He has to support his habit.
I get it.
That's, that's the water thatfloats on my boots.
What have you learned?
(05:12):
I'm starting with some basicquestions here.
We'll get more in depth as wego along in the show.
But what have you learned overthe last five trips?
This being your fourth orfifth trip to Lynchburg.
I mean, each time, even if youdidn't win, it's got to be a big
learning experience.
I guess.
The first time we did well too.
We became.
(05:32):
And then the next time I thinkit was.
And the Last time was 58.
So I, I learned to be, have myexpectations, not be super High all
the time.
Yeah.
Because sometimes even thoughyour food's good to you, it just
doesn't really hit judges allthe time.
So I guess patience in andbeing hard headed and quitting.
(05:57):
You gotta watch those judges though.
They're.
They're a slippery lot, I cantell you that.
Well, obviously we did anexcellent job this time.
As far as he's concern.
It's.
It's all good.
You did a great viewers in my.
If I was on your table.
You did a great job.
Well, thank you so much.
If I was, I don't know.
(06:19):
So well, I'll tell you how youcan figure it out.
So Urkel, what kind of dessertdid you make?
Leanne's a big dessert fan, soI am.
We made a pumpkin cheesecakewith a pumpkin caramel drizzle with.
We actually made pumpkin chocolate.
(06:40):
We cooked it and we cooked it.
We made refrigerator got itlike for little, little chocolate
piece on top of it.
It was pretty cool.
I did not have that.
But it sounds delicious and itsounds like something you can have
for the holidays coming up.
Yeah.
Yeah, it was pretty good.
It was really good.
What separates your.
(07:00):
Well just say your ribs fromsomebody else's.
What, what are your thoughtson that?
When we actually go for wepush to the very verge of over tender.
Right.
So sometimes we get be gettingmyself in a pickle by going a little
too tender.
But 8 of the time where wecook them at, where we get them done
(07:22):
at is pretty good for the judges.
The ones at the jack wereconverge of being over.
What did you use?
You should say that whenyou're taking the class on how to
judge and get certified by kcbs.
They tell you that you shouldtake a bite in the rib and it should
not fall off the bone.
And you should see the littlemoisture bubbles on the bone and
(07:47):
they say that's the perfect bite.
But I remember going to acontest and I was doing a video right
before and I said, you don'twant to have your ribs like this.
And they were overcooked in my opinion.
And I did the same thing forturn ins and I ended up winning first.
And I was kind of blown awayby that, you know, because the judges
are taught one thing.
And then I knew they wereovercooked and I was like, I don't
(08:09):
have a chance.
And then I took a first and Iwas like, whoa.
So I kind of agree with whatyou're saying.
It might be a little bit of acrapshoot, but people like them really
tender.
But I realized ribs or Anyaddition, like, for 10 for me.
That's why I push them farther.
Does.
Does that include your.
(08:29):
Your taste profile?
Yeah, it does make it to me.
It.
It.
To me, it does make it tastenot completely.
Like my ribs.
They weren't fall off the bone.
They were.
They were close.
I mean, they were.
They were.
They were close, but you couldstill bite both sides and still have
a piece left in the middle.
They were still there like that.
When you.
(08:49):
We were talking about the ribsand the.
The flavor profile a little bit.
Is there anything special youuse in the flavor profile?
Not really.
I mean, I. I make a. I use a slurry.
I make a slurry up for my.
Like everybody else's.
You.
There's brown sugar on there and.
And, you know, maple syrup and stuff.
I make a slurry up that I useon it.
(09:10):
Instead of having to puteverything individually on it, I
make a whole batch of stuff up.
Yeah, I use a squirt bottle.
That's probably the only thingdifferent I would do.
I mean, other than the rubsand stuff.
I don't know if what everybodyelse is using, but I use commercial
rubs.
Yeah.
You ever try pig powder?
Yes, I do have that.
Oh, good.
(09:33):
Your dad stuff.
I do have one bottle at mygirl in my trailer all the time.
See, there you go.
It's a winning combination.
What can I tell you?
Proof.
Yeah, it is.
So let's talk about, like,your pork.
Anything special about that?
Right on the verge of over tender.
(09:53):
Yeah, right.
That's also on the verge ofover tender.
But I mean, I really take alot of pride in.
Into my box.
It.
I do like rows of money muscleon an angle, and.
And I put chunks in themiddle, and then I have pooled somewhere
else.
I mean, it's.
A box is heavy and it's fulland it's.
You know, I.
(10:14):
It looks really good.
But, you know, still, on thatparticular day, I did get even though
I had a 180 in ribs.
I had.
I had an A4 appearance in one,and I had two or three eights for
appearance and pork.
I had three eighths forappearance and brisket.
Is this.
That appearance score reallygets me.
That's.
That's.
Yeah, that's the thing thatgets me the most.
Do you.
What do you use for your.
(10:36):
For your garnish, for your green?
Do you use kale?
Okay.
Oh, another kale guy.
Yeah.
I mean, I like parsley.
Looks better.
I. I seem to be able to dothat faster, but when I get done
with the kale, Box.
I actually I, I spray it withPam so it doesn't stick onto the
food, doesn't stick on andlooks really shiny.
So I've been using that forthe last couple years.
(10:59):
See, I made the comment, I wasthere, of course Leanne was there.
And when I was walking aroundon Friday, I ran into some guys from
Texas and they must have hadfour or five cases of kale and they
were very methodically, therewas four of them sitting at the table,
pulling it apart, kind ofmeasuring it, putting it in boxes
(11:19):
and doing all that.
My comment was finallysomebody found a good use for kale.
I agree with that.
I agree with that.
Yeah, yeah, it was tough.
Does your wife go with you sometimes?
Once.
Once in a while.
She went this with us to theJack and a couple other wild woods.
(11:39):
She went with us.
My kids and all, they plays alot of softball.
They travel a lot for softball.
Yeah, I have twin, I have twingirls and my twin.
I have a 21 year old daughter too.
She's just finished incollege, so I have all girls.
The twins are pretty heavy inthe softball, so is my oldest, but
good for you.
No, I want to know what, what,what'd you do with the 25 grand you
(12:02):
won and then some?
I don't know.
He's only seen it yet.
I have to be checking the garage.
It's about as far as I go withit now.
We.
I bought another trailer.
I bought a like a 35 footsouthern dimension trailer and that's
going to pay for some of it.
I already paid for most of it,but that was just a good finished
(12:25):
payment, I guess you can say.
Yeah.
Did you get to keep the big check?
I get the big check, yeah.
They could probably kept alittle check if they wanted.
I wanted the big check.
You got to have that.
All right, we're going to takea break.
We're going to come back withercotilla from Uncle Pig's Barbecue
who is the grand champion atthis year's Jack.
(12:48):
And funny thing is all threeof us were there and didn't know
it.
Okay, we'll be right back.
Don't go away.
Hey everybody, it's Jeff here.
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Heritage steel cookware.
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(13:09):
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It's titanium strengthened.
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Just go to Heritage Steel andfind out more.
You'll love it.
I guarantee it.
(13:31):
This is an encore.
Okay.
Welcome back to Barbecue Nation.
I'm JT along with Leanne Whippett.
We are on all the social media platforms.
Facebook, Twitter, Instagram,all that.
If you want to just go to ourwebsite, which is BBQ Nation, jt.com
There's a way to reach out tous there, or you can send us a message
(13:52):
through the social media platforms.
And that's all good.
Today we're very fortunate tohave Urkel Sheila with us from Uncle
Pigs Barbecue, the grandchampion at the Jack.
How'd you get the name UnclePigs, by the way?
Well, I guess probably about20 years ago, we, me and my wife
were coming home from pickingup some parts for my, my.
(14:14):
When I, at the time I workedfor a gas station a guy.
We were coming home and my.
One of my brothers was in theback door grilling and, and my other
brother used to call him Uncle Pig.
So as we, we got into the KCBSstuff, you know, the same thing I
told the doctor in the news,you walk in my front door, you walk
out the back door, you have a nickname.
So his name, his nickname wasUncle Pig.
(14:36):
So when we got to do our firstKCBS competition, they said, yeah,
I needed to get a name.
So I'm like, what about UnclePigs Barbecue Pit?
And it kind of stuck.
Yeah, that's what it came from.
And it was kind of named aftermy brother.
It's a good name, though.
I actually, I really like it.
It makes you smile when you,when you say it.
You know, when you started.
(14:57):
We'll get more back to theJack results in a little bit here.
But when you started, did youjust start out in the backyard or
did you have a familytradition of barbecue and grilling
in the backyard?
Growing up, when I startedout, we, we started right out in
pro.
So I had a cousin that was.
(15:17):
I have a cousin, rather, thatwas a judge and he owned a restaurant,
and I was just messing aroundwith some ribs in the backyard, and
he's like, hey, you know, yououghta, you ought to compete with
that kind of stuff.
I'm like, compete?
What do you mean compete?
He's like, you can do abarbecue competition.
I'm like, they have a barbecue competition.
So I went and I went and foundone and, and he helped me and.
(15:37):
Well, needless to say, we didlousy, you know, competition world
and, and backyard world is twodifferent places, right?
And that started it off.
I mean, the second one we did,we got like a second place chicken,
a fourth place brisket.
I'm like, this is easy.
I got this you know, I. I understand.
I know I got to do now.
So we decided to find a third one.
Now, that was in Delaware.
(16:01):
And that made me realize Ireally don't know nothing about this
barbecue thing.
Yeah.
Well, kind of sneaks up onpeople, I think, Erica.
You know, it really does.
It.
I tell the story on the showonce in a while when I went to a
contest here locally.
Are you having trouble withyour earphones?
(16:23):
Yeah, I'm trying.
It's not really.
Not really playing right now.
I can hear without them.
Okay.
Anyway, I went to a.
Kind of a local contest, andthere was an older gentleman there
with his grand.
And he had just a Weberkettle, and he had never been to
(16:43):
one before.
He just showed up with thisWeber kettle in the back of his pickup,
and he really didn't haveanything prepped or anything like
that.
So he stopped me and asked ifI could help him.
And I said, well, the biggesthelp I could do is introduce you
to a couple of these guys thatare competing that.
I knew I wasn't in anyposition right then with a group
(17:03):
of people walking around withme to help him.
But anyway, I don't knowwhatever happened to him, but I know
those guys took good care ofhim and got him started down the
right road so that, you know,you can always ask for help if you
don't know what you're.
What you're up against out there.
That's true.
Yeah.
(17:24):
Okay, so let's get back towhat you did there.
Knife and brisket.
You know, when people.
When I.
We call them civilians, listento this show, they're not competitive
barbecue people.
They're just, you know,backyard cooks and like to tailgate
or whatever.
(17:45):
Why don't you tell us yourprocess of how you prep and then
how you cook your brisket?
Are you low and slow?
Hot, fast.
Somewhere in between.
What's your process?
There's.
Well, basically, I trim, Itake out it.
I.
My brisket's usually in the freezer.
I usually get, like, six oreight briskets a month.
(18:06):
When I'm doing competition,I'll take one out on, like, Monday.
Monday night, I go getchicken, and by Tuesday, it's ready
to be trimmed.
I trim it down to, you know,small size.
I really don't go with acrazy, huge brisket.
When we cook it, we'reactually hot and fast on a drum.
(18:27):
You know, just a typical.
You know, we have.
We make our aiju.
We wrap it and cut it up andserve it.
Yeah.
I don't know how much more youWant me to get into detail?
I could waste a whole hour on that.
Well, no, but I mean, but it'salways interesting to people is like,
how much do you trim off?
How.
Oh, yeah, it's down.
There's no fat on it.
No fat.
I go.
I go pretty naked on both sides.
(18:48):
And do you take.
Are you just using the flat orwhat are you.
Well, unfortunately, it seemslike the.
The judges don't like burnends anymore.
You know, when I turn them in,they're usually pretty good, but
you'll get three good ones andthree bad ones.
So I just leave it out of the box.
I don't even.
I don't even bring it with mebecause I'm always tempted to cook
it and always tempted to turnit in.
And most this year I did itlike six times and it was pretty
(19:11):
much a 50, 50 split.
You know, we've won thecategory one three times and came
in 27th, the other three withthree bad scores.
Huh?
Have you seen that, Leanne?
We were talking about that yesterday.
We talked about this.
I told you why they're stayingaway from it.
Burn ends are not the thing anymore.
It's all sliced.
Yeah, it's all slices.
(19:32):
As much as I want to turn themin because I feel that are good,
I just, I can't.
The judges are too wishy washyon what their opinion of a burn end
is, and it's not worth the risk.
You know, we had a judge onetime come up to us at a contest three
or four years ago, and heasked if we had brisket and brisket
left there.
We gave him some brisket inthe burn in.
He said, what tastes thatseems like it has a little bit of
(19:53):
fat?
And I'm like, well, a burn inis like, it's like 65, 70 fat.
It's going to have some fat in it.
And it was like milk kind of fat.
But they.
He didn't have to eat it.
He just didn't.
He didn't notice.
It's like supposed todissolve, you know, I.
So I don't even take a chancedoing it anymore.
I don't.
I really.
I'm sorry.
I don't understand why thejudges wouldn't like them.
(20:15):
I know you said they're wishywashy, Leanne, and I'm not a judge,
but I don't understand becauseto me, burn ends are.
Some of them like them.
It's just that people havedifferent opinions of what a definition
of a burn in is.
Some people expect it to be.
And there, there is a trueburn in, you know, it's kind of crunchy
and then whatever.
(20:35):
And then there's the onesthat, you know, people are soaking
in pans and it, like, is mushyin your mouth, that kind of thing.
So it's, it's, as he said,it's not worth the risk.
Well, on that, I like.
It's definitely a broad scopeon how it, how they're judged.
There's not a certain criteriathat's, that's for everyone.
(20:57):
And you really, you really.
It's really hard to, to putthem in it with, with.
Com.
With comfort and confidence.
Yeah.
We're gonna take another break.
We're going to be back withAir Cold Chilla from Uncle Pig's
Barbecue Grand Champion at theJack right after this.
Please stay with us.
(21:22):
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This is an encore.
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That's Barbecue Nation again.
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(23:11):
But I might get carried away.
I know that's hard to believewith me, but I might get carried
away and have to get some morefrom you.
Anyway, we're talking withUrkel Chilla from Uncle Pig's Barbecue
in New Jersey.
You know, Urkel, I don't knowif people actually think of New Jersey
and barbecue.
Nope.
(23:31):
I mean, it's just, you know,when you think barbecue, you think
Tennessee or Missouri orKansas or Texas or Georgia or someplace.
It's really funny, when wewere at the Jack, we were, you know,
we were next to chicken friedrice, chicken fried barbecue.
I think heavy smoke.
And a couple of Texas teamswere in line there, and some lady
walked by.
(23:51):
Oh, my God, I'm from Texas.
You're from New Jersey.
You don't got a chance, buddy.
She tells me, oh, my God.
Like, oh, thank you.
Thank you.
Showed her.
Yeah.
Well, we've had.
Who is it?
Ray Sheehan is from New Jerseytoo, I think.
(24:11):
And Ray's, you know, written books.
He's competed now.
He's a restaurateur.
We'll have him back on theshow after the first of the year.
And so, you know, barbecue'sgrowing, I think.
Do you have.
Are there barbecue restaurantsaround where you live?
Not.
Nothing.
We had.
I had a restaurant for likefive or six years, and then I owned
(24:35):
a strip mall, and I just.
I had to sell the strip mallbecause the people that were running
from me didn't.
Weren't very on time with the rent.
I got it.
It was either selling or dosomething bad, so I just decided
to sell it.
Yeah.
And so that's why I closedthat down.
That was like.
We had that for like six years.
Other than that, there's likeyour mission barbecue that nobody
(24:57):
really goes to and stuff like that.
Yeah, more little.
Little chains and little chain deals.
There's nobody.
There's a couple, I think,places opening up, but I haven't.
I haven't been to them yet.
They're one in maybe about ahalf hour away from my house, which
we'll try.
I mean, we have.
I have no problem trying them.
Yeah.
Just haven't yet.
Every weekend is a competitionfor me.
(25:18):
And right now, actually, I.
We since.
Since the Jack.
We did the Rook Invitational.
Day one at.
Day two in New Jersey.
A double in Virginia thisweekend just passed.
We GC'd that one.
And third place finished theday two.
So.
Yeah, then I got one in NorthCarolina at Kerotuck this weekend.
So.
Yeah, we're still.
Still at it.
(25:38):
They're Rolling.
Yeah, I know.
When I talked to you on thephone, you were laughing because
you were like, well, I'm on myway to Virginia to do a.
It's like, don't you break, man?
No, we're.
We're on the road.
We're doing it.
What?
A lot of.
Lot of windshield time.
A lot of windshield time.
What do you think?
Besides your grand champion atthe jack or goal?
(26:00):
What.
What brings you the most joyout of doing this?
Is it the competition side?
Is it meeting the people?
Is it, you know, getting awayfrom your mechanic shop?
I mean, what is it?
So for me, what's going onright now is some of the best things
(26:22):
of it.
I never would have met you.
I really only would have knownLeanne through tv.
I wouldn't have met all thepeople that I met in the barbecue
world that I would meet.
I mean, there's just so manypeople that are out there that are
friends now.
It's crazy.
I mean, it's unbelievable.
And you never know who, reallyyou're talking to.
You know, some of these peoplethat barbecue could be a lawyer or
(26:45):
doctor or whatever.
I mean, they're just.
It's.
It.
That is the truth.
That is the truth.
It is everybody.
So you can't predict what theydo in life.
You know, it's just, you know,everybody has the love of barbecue
in common, but.
Yeah, all walks of life.
Yeah.
I mean, I do.
I enjoy cooking.
(27:06):
The cooking aspect of it, of course.
You know, it's.
It's never.
It's never been for money forme, because, you know, you could
win.
I could win the next 50contests and still be broke and still
be behind as far as money put in.
It's.
It's definitely the.
The thrill of getting callsand the chance of getting calls.
(27:28):
It's just.
I don't know.
It's just all that in one bigball is what does it for me.
Yeah, I can understand that.
I know that Leanne and I areworking on a TV show together and.
What.
And.
And I have another radio show.
It's a golf show.
And when I kind of starteddoing some research a few years ago
(27:51):
and found out how many of,like, the pro golfers are very much
into barbecue, a couple ofthem are into competing.
They live in Georgia.
Like, Stuart Sink, he's gothis own barbecue team down there.
I don't know if he does KCBSor what he.
But I know they've got a team.
Him and the head pro at the.
(28:11):
At the club he belongs to and to.
To find that out, you know,and these aren't people that are
just going out to their Webergas grill and throwing a steak on
it, you know, these are peoplethat are really getting into it,
and it's.
It's really so spread out, asyou were both saying, across every
walk of life, that I find thatvery fascinating because that is
(28:35):
very much a common ground.
They don't care who you are.
If you want to talk barbecuewith them, come on in.
You know.
Do you think that what you'veturned in so far is absolutely your
best work?
No, I feel that there's stilla little bit more finishing flavors
(28:58):
that I have to.
I have to master a little bit,you know, and sometimes it's.
It's.
It's.
It's area as much as it isanything else.
You know, you don't want togive something really sweet to this
area, really, you know,vinegar that area.
So I kind of keep everythingthe same, and sometimes that helps,
and sometimes it probably doesa little bit of a damage to my scores,
(29:20):
but I. I'd like to think that I.
The finishing part of it is.
Is where I got to get as faras finishing dusts and stuff like
that.
Yeah, I think I need to be alittle bit more stronger on that.
Once I get to that point,hopefully it'll.
It'll.
It'll be better than it was inthe past.
My worst own enemy.
Sometimes I think, well, that's.
(29:41):
That's not your enemy.
That's.
That keeps you going.
That keeps you.
That keeps you moving forward.
I mean, if you lay still,you're going to get caught and passed.
I mean, you just can't.
For me, I. I don't.
I. I don't like savingnecessarily change a lot of stuff,
but I do tweak things, youknow, after a little bit of time,
you know, if it doesn't reallyhit like I want, like this year,
towards the middle of theyear, I was stuck in either a no
(30:03):
call or bottom five.
So that's when.
Right before the jack, thefirst, like the last six, eight weeks
before the jack is when Isaid, I have to change something.
I have to change something totry to get this to be better.
And I, you know, after winningteam of the year the year before,
I kind of was like, staying with.
With it and staying with it.
I'm like, well, it's not doingwhat it's supposed to do, so now
it's time to change the channel.
(30:24):
So.
And that's me.
Yeah.
You can't change it after one contest.
Yeah.
Wow.
And so after like, like six,eight weeks of not really doing it.
Okay.
Wasn't like you want it to be.
I decided to change things onemeat at a time.
And finally I, I got to thepoint where I'm like, okay, this
is, all this stuff right now.
(30:45):
The way it's going, the wayit's cooking is good enough to win.
So now we're gonna.
We're gonna put it to test toa couple contests.
And on day.
We did a contest in New Jersey.
And on day one, I. I made ahorrible mistake and I used tenderizer
in all my meets and let it gofor way too long.
(31:05):
And I, I just destroyed everything.
I still came in 11 somehow.
I don't know how, but the nextday we.
We scored a 708 and wereserved to Brad.
But.
And so I figured at thatpoint, I said, this is the stuff
we're going to go with therest of the way.
And that's where we.
That's where we were at.
And that's where we did use itto Jack.
And I really started writing alot, a lot of things down in my book
(31:28):
because sometimes you make changes.
I don't even know you'remaking changes.
Why did I stop doing that?
It's just crazy.
Do you go back and referenceyour book and your notes and say,
that worked really well there,then it didn't work, but now it seems
to be working again.
Or I did X, Y and Z to that,and now it's getting close to where
(31:50):
I want it.
Right.
So every contest for me has a.
Has a page.
You know, the Jack has its own page.
The, The New Jersey, Day Onehas its own page.
The Virginia Galaxy, they allhave its own page.
And, and it's what I've doneand what was successful and what
not.
It wasn't successful.
And I, I reference it all the time.
That's.
(32:10):
That's good.
That's.
That's better than I do it.
I just try to do stuff off.
Top of my head and usually myname sometimes.
Yeah, I was gonna say you get older.
That happens.
I have a lot of.
I have a lot of those pages, Jeff.
But the problem is you can'tunderstand the writing.
So.
But I have the pages.
(32:31):
I was the same way.
What the hell was I writingright there?
Yeah, yeah, I do.
And then, like, I'd run out ofpaper, end of the paper, and I'd
go up the side.
I'm like, was that for theribs or was that for the chicken?
Yeah, I start off really goodand I put the name of the contest
and the date, you know, andthe brand of meats that I used, and
(32:52):
da, da, da, da.
And then as it goes on, itgets messier and messier, and then
it goes sideways around.
Looks like it's written inSwahili or something.
I kept all of them.
I have all of them.
So I most definitely, eitherbefore I start making my injections
or after I'm done, I writeeverything out slowly because I was
(33:12):
like that I would write so fast.
And I'm like, I'll remember that.
And the other day, a couplemonths ago, I'm like, what the hell
did I write there?
Was I Madison?
Yeah, yeah, yeah, that's meevery day.
Unfortunately, we're gonnatake another break.
We're gonna be back withEricochilla from Uncle Pig's Barbecue
in New Jersey, the grandchampion at the Jack this year, and
(33:36):
got more fun stuff to talkabout, so please stay with us.
Hey, everybody, it's jt.
You know, I talk about paintedhills all the time, and we always
say beef the way nature intended.
(33:56):
But it's more than thatbecause each bite of painted hills
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dinner table will have a big,bright smile on their face.
And you can thank me for that later.
Just go topaintedhillsbeef.com and find out
more.
You won't regret it.
Hey, everybody, J.T.
here.
(34:16):
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(34:43):
This is an encore.
Welcome back to BarbecueNation on USA Radio Networks and
all the podcast platforms youcould possibly dream of.
I'm JT along with hall ofFamer Ms. Leanne Whippen.
We've got Ercol Chilla with ustoday from Uncle Pig's Barbecue in
New Jersey.
What part of Jersey do youlive in?
It's South Jersey.
South Jersey, actually, youcan see my.
(35:04):
From my house.
I can see the Philadelphia airports.
Like, it's my house.
A road, then the river, thenthe airport.
Wow.
So are you a Steelers fan orare you a Jets fan, or what are you?
I'm as far as Miami.
As far as barbecue goes in NewJersey, I'm a Miami Dolphins fan.
Okay.
Oh, there we go.
(35:26):
A completely different thing.
I got it.
They're doing pretty good.
Well, yeah, you know, you got.
Leanne's living in Florida, soshe's got the bucks, which are in
her backyard.
Yeah, but I'm a. I'm a Giants.
You're a Giants fan.
And when they're Giants.
Oh, you can laugh.
Yeah.
When they take it on the chin,I gotta tell you, I text her and
(35:47):
say, your Giants look likecrap today.
Yeah.
I don't get a good responsethough, I'll tell you that.
It's like that.
Where do you think you go fromhere, Nicole?
I mean, you won the Jack.
You were team.
Yeah.
Are you stay.
Are you chasing team of theyear every year?
Is that like a thing for you?
No, I mean, so at thebeginning of last year, I, when we
(36:11):
finished, we were finishingoff last year, just like I was in
the middle of this year.
I said, you know what?
And I told the guy was cookswith me.
I'm like, I think we're goingto be able to make a run for a team
of the year next year.
He goes, you think?
I'm like, that's all it takesis one or two wins in the beginning.
And then we know we're at.
And we'll just, we'll just runwith it, see what happens.
And sure enough, it started,you know, we started winning a lot.
(36:31):
And so this year we startedoff at Lakeland.
We won Lakeland.
I'm like, oh, well, I mean, are.
You gonna be at Lakeland this year?
Yeah.
Okay.
Gotta be.
Yeah, I gotta defend.
So.
Yeah, maybe I'll see you there.
Yeah, my.
So, yeah, so I don't, I don'tplan on it.
(36:51):
When you ever.
Anybody says they, they wantto run for team of the year, you
really can't say that becauseyou don't even know if you're going
to win.
So if you don't win a littlebit in the beginning, you're just
wasting money.
Yeah, right.
Run that hard.
But we're going to try to.
We're going to, we're going totry to.
To put some wins together inthe beginning.
So we put some miles on thatnew trailer.
(37:13):
There you go.
There you go.
Do you still have a cateringcompany too?
Yeah, we still, we still, westill do that.
Also.
My wife does that for us.
I was gonna say, how do youtravel every weekend and cater?
It's.
It's.
So, yeah, your wife does it.
So we.
She has to help support yourhabit too.
(37:35):
She's like my pusher.
Yeah.
Yeah.
Well, that's good.
Yeah, we've all had experiencein catering and it can be.
It can be very fruitful and itcan also be very frustrating was
my experience with it.
I had a catering company forabout six years and always enjoyed
(37:55):
it, meaning most of the time Ienjoyed it.
Let me clarify that.
And most of the time I metsome really great people.
There were a few, and I havethem in my book back here, right
under my desk.
Is there anything you.
You'd like to do in barbecuethat you really haven't done yet?
(38:17):
And I don't mean just winninglike winning the jack, but is there
an event or someplace you'dlike to bring barbecue to that would
mean something to you?
You know, unfortunately forthe American royal and me, we had
(38:38):
a disagreement two years ago.
I'd like to.
I would have liked to wentback there, but I probably never
will.
I mean, because I'm waitingfor two things.
Waiting for my dessert tray toget back to me or an apology for
how they handled it.
And I don't think I'm geteither one.
So I feel that I'm missingthat part of the barbecue in my life.
Not for winning.
(38:59):
It's just actually being therebecause it was nice to be there.
But, you know, that's up.
Like I said, I don't know ifthat's ever going to happen again.
As much as I would like it tohappen, I don't think it's going
to happen again.
Somebody walked off with yourdessert tray?
Well, yeah, so my brother,before he passed away, made me a
dessert tray.
(39:20):
He was only 49.
He had tongue cancer.
So I returned to dessert.
In.
I went to go get my tray.
They told me I can't get itafter awards.
I went to get it after theawards and it was missing.
Now.
He said, well, maybe gotthrown away.
I'm like I said, I.
All due respect, sir, themplastic ones on the table, I could
see being thrown away.
This was made of wood.
It had glass cups, metal spoons.
(39:42):
It didn't get thrown away.
I said, is it possible you canactually put this picture of this
on your jumbotron to say thatit's missing and I don't care how
it shows up, where it showsup, because what we can't do that.
You know, you're accused ofsomebody of stealing.
I'm like, forget it, you cankeep it.
I'm not even crazy with this anymore.
And we had a couple exchangesof words and said, I won't be back
(40:02):
no more.
And so I haven't been back.
Well, I'm sorry to hear that.
That's.
And then this year, they had awhirlwind of dessert trays being
stolen, from what I understand.
Oh, really?
Yeah.
And I will say I noticed atthe Jack that the trays were specifically
designed for the specificdessert they were making.
(40:23):
Yes.
And also specifically for the Jack.
And you could tell that somuch thought and time went into just
the vessel to deliver theirdessert that it should be taken more
seriously.
So ours was a barrel head.
It has a Jack Danielsdistillery on it, or Jack Daniels
(40:46):
Old Number seven on it, rather.
And it has eight cup holders.
And we made the cup holdersindented into the.
To.
The cup.
Didn't move out of there.
Then we had little.
Little hole holders where thedrink went to.
It was just the shot glass,but it was just a lot.
That.
That was something different.
We got that one back.
But the one in the Americanworld had a lot more meaning to me
than that one.
But I'm sure it did.
(41:08):
If it was made by your brother.
Well, that's unfortunate.
I always hate to hear storieslike that, especially when I try.
And I tried everything I couldto get him to.
To.
To.
To help a little bit.
And they.
They might have tried a little bit.
They said they would help melook for it, but it.
It really wasn't.
It really wasn't a good effort.
(41:28):
You know, what the hell are you.
Gonna do, go througheverybody's trailer?
I mean, they couldn't.
They could have, like my said,if they could have just posted a
picture.
Yeah, right.
That's all.
That's all I asked them to do.
I mean, after that, if nobodyhad conscious enough to give it back,
that's not their fault.
But when they said theywouldn't post a picture, I'm like,
okay, that just tells me youdon't care about what's going on
right here.
(41:48):
Oh, that's unfortunate.
But that was then, this is now.
I like your attitude a lot, Urkel.
I really do.
I mean, you're, like, on tothe next thing, and that's refreshing,
really.
Very much so.
At least for me, because, youknow, I'm Mr. Smiley all the time
(42:09):
and watch Leanne laugh.
Bend over deep down insideyeah, yeah, there's a.
There's something going on in there.
I'm not sure what it is.
Urkel, how can people find you?
Do you have Facebook orwebsite or.
We have Twitter, Instagram, Snapchat.
(42:29):
I think they're there.
So, Urkel, you're gonna stickaround for after hours.
That's gonna wrap it up forthe regular radio show.
We thank you Urkelchilla fromUncle Pig's Barbecue.
Grand champion at the Jack.
Good Guy.
Someday I'm going to get totry some of your barbecue.
Well, if I knew you were atthe Jack.
(42:50):
Yeah, I was kind of undercover.
Yeah.
Yeah.
Next year, I'm sure you'll be there.
Yeah, we probably will be.
Anyway, we're going to get outof here.
Have a good week.
Thank you, Leanne.
And remember our motto here.
Turn it, don't burn it.
Take care, everybody.
Barbecue Nation is produced byJTSD LLC Productions in association
(43:10):
with Salem Media Group.
All rights reserved.
Hey, everybody, it's J.T.
here.
Got some bad news from thebarbecue world.
Our buddy Eric Olchila, whowas the grand champion at the 2023
Jack Invitational, passed awayback on July 16 from an auto accident
back close to his hometown ofGibstown in New Jersey.
(00:35):
Erkel's Uncle Pig's barbecuepit was an award winner, and he was
a great guy.
I talked to him several timesoff of the show, and he will be missed.
So with that in mind, we'regoing to play his show from a little
over a year ago that he talkedabout his life and his work and his
(00:55):
community and mostimportantly, his family.
So, Ercole, we're going tomiss you, buddy.
And this is for you.
It's time for Barbecue Nationwith jt so fire up your grill, light
the charcoal, and get yoursmoker cooking.
Now, from the Turn It Don'tBurnett studios in Portland, here's
jt.
This is an encore.
Hey, everybody.
(01:15):
Welcome to the nation.
I'm JT along with LeanneWhippen, hall of famer, I might add.
And coming to you from ourrespective Turn It, Don't Burn it
studios, we would like tothank the folks at Painted Hills
Natural Beef.
Beef the way nature intended.
Don't forget, if you go totheir website from now till the end
of the year, and if you placean order, there'll be a little thing
(01:37):
on the bottom left of yourscreen that says code or coupon.
Just type in BBQ Nation andyou get 15% off.
So there you go.
As you know, the Jack justended a very short time ago.
Ms. Whippen was one of thejudges there.
And now we are very fortunateto have Ercole Chilla from Uncle
Pig's Barbecue, who was thegrand champion at the Jack with us
(02:00):
today.
Yay.
Congratulations.
Probably heard it a million times.
Quite a few times so far.
Yeah, you deserve it.
They've already had him on FoxNews in the Morning nationally, so
that's awesome.
I think that's very cool.
So, Urkel, that was actuallyour second stand there, you say?
What?
I'm sorry.
(02:22):
That.
That was our second time there.
Oh, good, good.
That first time was when we.
We did the state champion, New Jersey.
Great.
Did you know that for that?
So it was pretty cool.
Did you know that Leanne is aJersey girl, too?
I am, yes.
(02:43):
I do.
I do know that.
Oh, good.
Well, good, good, good.
So, New Jersey, you weresecond in pork, first in the ribs,
fifth in the brisket, ninth inthe dessert, and fifth in Chef's
Choice.
That's A lot of calls.
Yeah, it was busy.
It was busy.
It's a lot of money.
(03:05):
Pretty cool.
Was that your best?
I mean, I know you won grandchampion and all that, but that too
at any event.
Was that your best placingsin, in the group like that?
I mean those are some prettyhigh marks with the competition you
had.
No, we did a little bit better.
I think it was wise or Galaxy Virginia.
(03:26):
We had three first place callsand a third place check in and one
180.
So that was our highestfinishes, but that was that.
This was the most important one.
Yeah, right now you'd been there.
Gosh, excuse me.
The weather's changing uphere, so.
So is my voice.
You'd competed at the Jackwhat, five times prior?
(03:49):
Four.
This is my, this is my fourth time.
Okay, and when you went thistime, did you have any, you know,
gut feeling or anything likethat that this was going to be the
one?
Well, we actually, I startedlike four or five weeks prior to
(04:09):
going to the Jack when Istarted making arrangements and changes
to try to do the cook for the Jack.
And I was tweaking andtweaking and, and I told my wife,
I said if we don't win, itwon't be because of the food.
And that's, we really focusedon making it tender and getting it,
you know, a good taste out of it.
And I thought we would have a chance.
(04:31):
I mean just like I guesseverybody would thinks that they
have a chance at these things.
When it starts happening,you're like, what the hell's just
happened?
Is I can't believe this ishappening right now.
Yeah, it was crazy.
Yeah, it's all good.
You didn't start out yourcareer in barbecue though, did you?
Or call?
No, I, I'm in a gas stationrepair shop.
(04:51):
I still, I still do that.
The barbecue's a part time deal.
But don't you all support.
He has to support his habit.
I get it.
That's, that's the water thatfloats on my boots.
What have you learned?
(05:12):
I'm starting with some basicquestions here.
We'll get more in depth as wego along in the show.
But what have you learned overthe last five trips?
This being your fourth orfifth trip to Lynchburg.
I mean, each time, even if youdidn't win, it's got to be a big
learning experience.
I guess.
The first time we did well too.
We became.
(05:32):
And then the next time I thinkit was.
And the Last time was 58.
So I, I learned to be, have myexpectations, not be super High all
the time.
Yeah.
Because sometimes even thoughyour food's good to you, it just
doesn't really hit judges allthe time.
So I guess patience in andbeing hard headed and quitting.
(05:57):
You gotta watch those judges though.
They're.
They're a slippery lot, I cantell you that.
Well, obviously we did anexcellent job this time.
As far as he's concern.
It's.
It's all good.
You did a great viewers in my.
If I was on your table.
You did a great job.
Well, thank you so much.
If I was, I don't know.
(06:19):
So well, I'll tell you how youcan figure it out.
So Urkel, what kind of dessertdid you make?
Leanne's a big dessert fan, soI am.
We made a pumpkin cheesecakewith a pumpkin caramel drizzle with.
We actually made pumpkin chocolate.
(06:40):
We cooked it and we cooked it.
We made refrigerator got itlike for little, little chocolate
piece on top of it.
It was pretty cool.
I did not have that.
But it sounds delicious and itsounds like something you can have
for the holidays coming up.
Yeah.
Yeah, it was pretty good.
It was really good.
What separates your.
(07:00):
Well just say your ribs fromsomebody else's.
What, what are your thoughtson that?
When we actually go for wepush to the very verge of over tender.
Right.
So sometimes we get be gettingmyself in a pickle by going a little
too tender.
But 8 of the time where wecook them at, where we get them done
(07:22):
at is pretty good for the judges.
The ones at the jack wereconverge of being over.
What did you use?
You should say that whenyou're taking the class on how to
judge and get certified by kcbs.
They tell you that you shouldtake a bite in the rib and it should
not fall off the bone.
And you should see the littlemoisture bubbles on the bone and
(07:47):
they say that's the perfect bite.
But I remember going to acontest and I was doing a video right
before and I said, you don'twant to have your ribs like this.
And they were overcooked in my opinion.
And I did the same thing forturn ins and I ended up winning first.
And I was kind of blown awayby that, you know, because the judges
are taught one thing.
And then I knew they wereovercooked and I was like, I don't
(08:09):
have a chance.
And then I took a first and Iwas like, whoa.
So I kind of agree with whatyou're saying.
It might be a little bit of acrapshoot, but people like them really
tender.
But I realized ribs or Anyaddition, like, for 10 for me.
That's why I push them farther.
Does.
Does that include your.
(08:29):
Your taste profile?
Yeah, it does make it to me.
It.
It.
To me, it does make it tastenot completely.
Like my ribs.
They weren't fall off the bone.
They were.
They were close.
I mean, they were.
They were.
They were close, but you couldstill bite both sides and still have
a piece left in the middle.
They were still there like that.
When you.
(08:49):
We were talking about the ribsand the.
The flavor profile a little bit.
Is there anything special youuse in the flavor profile?
Not really.
I mean, I. I make a. I use a slurry.
I make a slurry up for my.
Like everybody else's.
You.
There's brown sugar on there and.
And, you know, maple syrup and stuff.
I make a slurry up that I useon it.
(09:10):
Instead of having to puteverything individually on it, I
make a whole batch of stuff up.
Yeah, I use a squirt bottle.
That's probably the only thingdifferent I would do.
I mean, other than the rubsand stuff.
I don't know if what everybodyelse is using, but I use commercial
rubs.
Yeah.
You ever try pig powder?
Yes, I do have that.
Oh, good.
(09:33):
Your dad stuff.
I do have one bottle at mygirl in my trailer all the time.
See, there you go.
It's a winning combination.
What can I tell you?
Proof.
Yeah, it is.
So let's talk about, like,your pork.
Anything special about that?
Right on the verge of over tender.
(09:53):
Yeah, right.
That's also on the verge ofover tender.
But I mean, I really take alot of pride in.
Into my box.
It.
I do like rows of money muscleon an angle, and.
And I put chunks in themiddle, and then I have pooled somewhere
else.
I mean, it's.
A box is heavy and it's fulland it's.
You know, I.
(10:14):
It looks really good.
But, you know, still, on thatparticular day, I did get even though
I had a 180 in ribs.
I had.
I had an A4 appearance in one,and I had two or three eights for
appearance and pork.
I had three eighths forappearance and brisket.
Is this.
That appearance score reallygets me.
That's.
That's.
Yeah, that's the thing thatgets me the most.
Do you.
What do you use for your.
(10:36):
For your garnish, for your green?
Do you use kale?
Okay.
Oh, another kale guy.
Yeah.
I mean, I like parsley.
Looks better.
I. I seem to be able to dothat faster, but when I get done
with the kale, Box.
I actually I, I spray it withPam so it doesn't stick onto the
food, doesn't stick on andlooks really shiny.
So I've been using that forthe last couple years.
(10:59):
See, I made the comment, I wasthere, of course Leanne was there.
And when I was walking aroundon Friday, I ran into some guys from
Texas and they must have hadfour or five cases of kale and they
were very methodically, therewas four of them sitting at the table,
pulling it apart, kind ofmeasuring it, putting it in boxes
(11:19):
and doing all that.
My comment was finallysomebody found a good use for kale.
I agree with that.
I agree with that.
Yeah, yeah, it was tough.
Does your wife go with you sometimes?
Once.
Once in a while.
She went this with us to theJack and a couple other wild woods.
(11:39):
She went with us.
My kids and all, they plays alot of softball.
They travel a lot for softball.
Yeah, I have twin, I have twingirls and my twin.
I have a 21 year old daughter too.
She's just finished incollege, so I have all girls.
The twins are pretty heavy inthe softball, so is my oldest, but
good for you.
No, I want to know what, what,what'd you do with the 25 grand you
(12:02):
won and then some?
I don't know.
He's only seen it yet.
I have to be checking the garage.
It's about as far as I go withit now.
We.
I bought another trailer.
I bought a like a 35 footsouthern dimension trailer and that's
going to pay for some of it.
I already paid for most of it,but that was just a good finished
(12:25):
payment, I guess you can say.
Yeah.
Did you get to keep the big check?
I get the big check, yeah.
They could probably kept alittle check if they wanted.
I wanted the big check.
You got to have that.
All right, we're going to takea break.
We're going to come back withercotilla from Uncle Pig's Barbecue
who is the grand champion atthis year's Jack.
(12:48):
And funny thing is all threeof us were there and didn't know
it.
Okay, we'll be right back.
Don't go away.
Hey everybody, it's Jeff here.
I want to tell you aboutsomething really cool.
Heritage steel cookware.
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(13:09):
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(13:31):
This is an encore.
Okay.
Welcome back to Barbecue Nation.
I'm JT along with Leanne Whippett.
We are on all the social media platforms.
Facebook, Twitter, Instagram,all that.
If you want to just go to ourwebsite, which is BBQ Nation, jt.com
There's a way to reach out tous there, or you can send us a message
(13:52):
through the social media platforms.
And that's all good.
Today we're very fortunate tohave Urkel Sheila with us from Uncle
Pigs Barbecue, the grandchampion at the Jack.
How'd you get the name UnclePigs, by the way?
Well, I guess probably about20 years ago, we, me and my wife
were coming home from pickingup some parts for my, my.
(14:14):
When I, at the time I workedfor a gas station a guy.
We were coming home and my.
One of my brothers was in theback door grilling and, and my other
brother used to call him Uncle Pig.
So as we, we got into the KCBSstuff, you know, the same thing I
told the doctor in the news,you walk in my front door, you walk
out the back door, you have a nickname.
So his name, his nickname wasUncle Pig.
(14:36):
So when we got to do our firstKCBS competition, they said, yeah,
I needed to get a name.
So I'm like, what about UnclePigs Barbecue Pit?
And it kind of stuck.
Yeah, that's what it came from.
And it was kind of named aftermy brother.
It's a good name, though.
I actually, I really like it.
It makes you smile when you,when you say it.
You know, when you started.
(14:57):
We'll get more back to theJack results in a little bit here.
But when you started, did youjust start out in the backyard or
did you have a familytradition of barbecue and grilling
in the backyard?
Growing up, when I startedout, we, we started right out in
pro.
So I had a cousin that was.
(15:17):
I have a cousin, rather, thatwas a judge and he owned a restaurant,
and I was just messing aroundwith some ribs in the backyard, and
he's like, hey, you know, yououghta, you ought to compete with
that kind of stuff.
I'm like, compete?
What do you mean compete?
He's like, you can do abarbecue competition.
I'm like, they have a barbecue competition.
So I went and I went and foundone and, and he helped me and.
(15:37):
Well, needless to say, we didlousy, you know, competition world
and, and backyard world is twodifferent places, right?
And that started it off.
I mean, the second one we did,we got like a second place chicken,
a fourth place brisket.
I'm like, this is easy.
I got this you know, I. I understand.
I know I got to do now.
So we decided to find a third one.
Now, that was in Delaware.
(16:01):
And that made me realize Ireally don't know nothing about this
barbecue thing.
Yeah.
Well, kind of sneaks up onpeople, I think, Erica.
You know, it really does.
It.
I tell the story on the showonce in a while when I went to a
contest here locally.
Are you having trouble withyour earphones?
(16:23):
Yeah, I'm trying.
It's not really.
Not really playing right now.
I can hear without them.
Okay.
Anyway, I went to a.
Kind of a local contest, andthere was an older gentleman there
with his grand.
And he had just a Weberkettle, and he had never been to
(16:43):
one before.
He just showed up with thisWeber kettle in the back of his pickup,
and he really didn't haveanything prepped or anything like
that.
So he stopped me and asked ifI could help him.
And I said, well, the biggesthelp I could do is introduce you
to a couple of these guys thatare competing that.
I knew I wasn't in anyposition right then with a group
(17:03):
of people walking around withme to help him.
But anyway, I don't knowwhatever happened to him, but I know
those guys took good care ofhim and got him started down the
right road so that, you know,you can always ask for help if you
don't know what you're.
What you're up against out there.
That's true.
Yeah.
(17:24):
Okay, so let's get back towhat you did there.
Knife and brisket.
You know, when people.
When I.
We call them civilians, listento this show, they're not competitive
barbecue people.
They're just, you know,backyard cooks and like to tailgate
or whatever.
(17:45):
Why don't you tell us yourprocess of how you prep and then
how you cook your brisket?
Are you low and slow?
Hot, fast.
Somewhere in between.
What's your process?
There's.
Well, basically, I trim, Itake out it.
I.
My brisket's usually in the freezer.
I usually get, like, six oreight briskets a month.
(18:06):
When I'm doing competition,I'll take one out on, like, Monday.
Monday night, I go getchicken, and by Tuesday, it's ready
to be trimmed.
I trim it down to, you know,small size.
I really don't go with acrazy, huge brisket.
When we cook it, we'reactually hot and fast on a drum.
(18:27):
You know, just a typical.
You know, we have.
We make our aiju.
We wrap it and cut it up andserve it.
Yeah.
I don't know how much more youWant me to get into detail?
I could waste a whole hour on that.
Well, no, but I mean, but it'salways interesting to people is like,
how much do you trim off?
How.
Oh, yeah, it's down.
There's no fat on it.
No fat.
I go.
I go pretty naked on both sides.
(18:48):
And do you take.
Are you just using the flat orwhat are you.
Well, unfortunately, it seemslike the.
The judges don't like burnends anymore.
You know, when I turn them in,they're usually pretty good, but
you'll get three good ones andthree bad ones.
So I just leave it out of the box.
I don't even.
I don't even bring it with mebecause I'm always tempted to cook
it and always tempted to turnit in.
And most this year I did itlike six times and it was pretty
(19:11):
much a 50, 50 split.
You know, we've won thecategory one three times and came
in 27th, the other three withthree bad scores.
Huh?
Have you seen that, Leanne?
We were talking about that yesterday.
We talked about this.
I told you why they're stayingaway from it.
Burn ends are not the thing anymore.
It's all sliced.
Yeah, it's all slices.
(19:32):
As much as I want to turn themin because I feel that are good,
I just, I can't.
The judges are too wishy washyon what their opinion of a burn end
is, and it's not worth the risk.
You know, we had a judge onetime come up to us at a contest three
or four years ago, and heasked if we had brisket and brisket
left there.
We gave him some brisket inthe burn in.
He said, what tastes thatseems like it has a little bit of
(19:53):
fat?
And I'm like, well, a burn inis like, it's like 65, 70 fat.
It's going to have some fat in it.
And it was like milk kind of fat.
But they.
He didn't have to eat it.
He just didn't.
He didn't notice.
It's like supposed todissolve, you know, I.
So I don't even take a chancedoing it anymore.
I don't.
I really.
I'm sorry.
I don't understand why thejudges wouldn't like them.
(20:15):
I know you said they're wishywashy, Leanne, and I'm not a judge,
but I don't understand becauseto me, burn ends are.
Some of them like them.
It's just that people havedifferent opinions of what a definition
of a burn in is.
Some people expect it to be.
And there, there is a trueburn in, you know, it's kind of crunchy
and then whatever.
(20:35):
And then there's the onesthat, you know, people are soaking
in pans and it, like, is mushyin your mouth, that kind of thing.
So it's, it's, as he said,it's not worth the risk.
Well, on that, I like.
It's definitely a broad scopeon how it, how they're judged.
There's not a certain criteriathat's, that's for everyone.
(20:57):
And you really, you really.
It's really hard to, to putthem in it with, with.
Com.
With comfort and confidence.
Yeah.
We're gonna take another break.
We're going to be back withAir Cold Chilla from Uncle Pig's
Barbecue Grand Champion at theJack right after this.
Please stay with us.
(21:22):
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This is an encore.
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She's not going to deliver it,but it will be delivered.
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Okay.
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it's good stuff.
I have a few bottles sittingright over here, but I'm not sure
I'm going to share those with anybody.
I think I'm probably going to.
The holidays are coming up.
Great stocking stuffer.
True, true.
(23:11):
But I might get carried away.
I know that's hard to believewith me, but I might get carried
away and have to get some morefrom you.
Anyway, we're talking withUrkel Chilla from Uncle Pig's Barbecue
in New Jersey.
You know, Urkel, I don't knowif people actually think of New Jersey
and barbecue.
Nope.
(23:31):
I mean, it's just, you know,when you think barbecue, you think
Tennessee or Missouri orKansas or Texas or Georgia or someplace.
It's really funny, when wewere at the Jack, we were, you know,
we were next to chicken friedrice, chicken fried barbecue.
I think heavy smoke.
And a couple of Texas teamswere in line there, and some lady
walked by.
(23:51):
Oh, my God, I'm from Texas.
You're from New Jersey.
You don't got a chance, buddy.
She tells me, oh, my God.
Like, oh, thank you.
Thank you.
Showed her.
Yeah.
Well, we've had.
Who is it?
Ray Sheehan is from New Jerseytoo, I think.
(24:11):
And Ray's, you know, written books.
He's competed now.
He's a restaurateur.
We'll have him back on theshow after the first of the year.
And so, you know, barbecue'sgrowing, I think.
Do you have.
Are there barbecue restaurantsaround where you live?
Not.
Nothing.
We had.
I had a restaurant for likefive or six years, and then I owned
(24:35):
a strip mall, and I just.
I had to sell the strip mallbecause the people that were running
from me didn't.
Weren't very on time with the rent.
I got it.
It was either selling or dosomething bad, so I just decided
to sell it.
Yeah.
And so that's why I closedthat down.
That was like.
We had that for like six years.
Other than that, there's likeyour mission barbecue that nobody
(24:57):
really goes to and stuff like that.
Yeah, more little.
Little chains and little chain deals.
There's nobody.
There's a couple, I think,places opening up, but I haven't.
I haven't been to them yet.
They're one in maybe about ahalf hour away from my house, which
we'll try.
I mean, we have.
I have no problem trying them.
Yeah.
Just haven't yet.
Every weekend is a competitionfor me.
(25:18):
And right now, actually, I.
We since.
Since the Jack.
We did the Rook Invitational.
Day one at.
Day two in New Jersey.
A double in Virginia thisweekend just passed.
We GC'd that one.
And third place finished theday two.
So.
Yeah, then I got one in NorthCarolina at Kerotuck this weekend.
So.
Yeah, we're still.
Still at it.
(25:38):
They're Rolling.
Yeah, I know.
When I talked to you on thephone, you were laughing because
you were like, well, I'm on myway to Virginia to do a.
It's like, don't you break, man?
No, we're.
We're on the road.
We're doing it.
What?
A lot of.
Lot of windshield time.
A lot of windshield time.
What do you think?
Besides your grand champion atthe jack or goal?
(26:00):
What.
What brings you the most joyout of doing this?
Is it the competition side?
Is it meeting the people?
Is it, you know, getting awayfrom your mechanic shop?
I mean, what is it?
So for me, what's going onright now is some of the best things
(26:22):
of it.
I never would have met you.
I really only would have knownLeanne through tv.
I wouldn't have met all thepeople that I met in the barbecue
world that I would meet.
I mean, there's just so manypeople that are out there that are
friends now.
It's crazy.
I mean, it's unbelievable.
And you never know who, reallyyou're talking to.
You know, some of these peoplethat barbecue could be a lawyer or
(26:45):
doctor or whatever.
I mean, they're just.
It's.
It.
That is the truth.
That is the truth.
It is everybody.
So you can't predict what theydo in life.
You know, it's just, you know,everybody has the love of barbecue
in common, but.
Yeah, all walks of life.
Yeah.
I mean, I do.
I enjoy cooking.
(27:06):
The cooking aspect of it, of course.
You know, it's.
It's never.
It's never been for money forme, because, you know, you could
win.
I could win the next 50contests and still be broke and still
be behind as far as money put in.
It's.
It's definitely the.
The thrill of getting callsand the chance of getting calls.
(27:28):
It's just.
I don't know.
It's just all that in one bigball is what does it for me.
Yeah, I can understand that.
I know that Leanne and I areworking on a TV show together and.
What.
And.
And I have another radio show.
It's a golf show.
And when I kind of starteddoing some research a few years ago
(27:51):
and found out how many of,like, the pro golfers are very much
into barbecue, a couple ofthem are into competing.
They live in Georgia.
Like, Stuart Sink, he's gothis own barbecue team down there.
I don't know if he does KCBSor what he.
But I know they've got a team.
Him and the head pro at the.
(28:11):
At the club he belongs to and to.
To find that out, you know,and these aren't people that are
just going out to their Webergas grill and throwing a steak on
it, you know, these are peoplethat are really getting into it,
and it's.
It's really so spread out, asyou were both saying, across every
walk of life, that I find thatvery fascinating because that is
(28:35):
very much a common ground.
They don't care who you are.
If you want to talk barbecuewith them, come on in.
You know.
Do you think that what you'veturned in so far is absolutely your
best work?
No, I feel that there's stilla little bit more finishing flavors
(28:58):
that I have to.
I have to master a little bit,you know, and sometimes it's.
It's.
It's.
It's area as much as it isanything else.
You know, you don't want togive something really sweet to this
area, really, you know,vinegar that area.
So I kind of keep everythingthe same, and sometimes that helps,
and sometimes it probably doesa little bit of a damage to my scores,
(29:20):
but I. I'd like to think that I.
The finishing part of it is.
Is where I got to get as faras finishing dusts and stuff like
that.
Yeah, I think I need to be alittle bit more stronger on that.
Once I get to that point,hopefully it'll.
It'll.
It'll be better than it was inthe past.
My worst own enemy.
Sometimes I think, well, that's.
(29:41):
That's not your enemy.
That's.
That keeps you going.
That keeps you.
That keeps you moving forward.
I mean, if you lay still,you're going to get caught and passed.
I mean, you just can't.
For me, I. I don't.
I. I don't like savingnecessarily change a lot of stuff,
but I do tweak things, youknow, after a little bit of time,
you know, if it doesn't reallyhit like I want, like this year,
towards the middle of theyear, I was stuck in either a no
(30:03):
call or bottom five.
So that's when.
Right before the jack, thefirst, like the last six, eight weeks
before the jack is when Isaid, I have to change something.
I have to change something totry to get this to be better.
And I, you know, after winningteam of the year the year before,
I kind of was like, staying with.
With it and staying with it.
I'm like, well, it's not doingwhat it's supposed to do, so now
it's time to change the channel.
(30:24):
So.
And that's me.
Yeah.
You can't change it after one contest.
Yeah.
Wow.
And so after like, like six,eight weeks of not really doing it.
Okay.
Wasn't like you want it to be.
I decided to change things onemeat at a time.
And finally I, I got to thepoint where I'm like, okay, this
is, all this stuff right now.
(30:45):
The way it's going, the wayit's cooking is good enough to win.
So now we're gonna.
We're gonna put it to test toa couple contests.
And on day.
We did a contest in New Jersey.
And on day one, I. I made ahorrible mistake and I used tenderizer
in all my meets and let it gofor way too long.
(31:05):
And I, I just destroyed everything.
I still came in 11 somehow.
I don't know how, but the nextday we.
We scored a 708 and wereserved to Brad.
But.
And so I figured at thatpoint, I said, this is the stuff
we're going to go with therest of the way.
And that's where we.
That's where we were at.
And that's where we did use itto Jack.
And I really started writing alot, a lot of things down in my book
(31:28):
because sometimes you make changes.
I don't even know you'remaking changes.
Why did I stop doing that?
It's just crazy.
Do you go back and referenceyour book and your notes and say,
that worked really well there,then it didn't work, but now it seems
to be working again.
Or I did X, Y and Z to that,and now it's getting close to where
(31:50):
I want it.
Right.
So every contest for me has a.
Has a page.
You know, the Jack has its own page.
The, The New Jersey, Day Onehas its own page.
The Virginia Galaxy, they allhave its own page.
And, and it's what I've doneand what was successful and what
not.
It wasn't successful.
And I, I reference it all the time.
That's.
(32:10):
That's good.
That's.
That's better than I do it.
I just try to do stuff off.
Top of my head and usually myname sometimes.
Yeah, I was gonna say you get older.
That happens.
I have a lot of.
I have a lot of those pages, Jeff.
But the problem is you can'tunderstand the writing.
So.
But I have the pages.
(32:31):
I was the same way.
What the hell was I writingright there?
Yeah, yeah, I do.
And then, like, I'd run out ofpaper, end of the paper, and I'd
go up the side.
I'm like, was that for theribs or was that for the chicken?
Yeah, I start off really goodand I put the name of the contest
and the date, you know, andthe brand of meats that I used, and
(32:52):
da, da, da, da.
And then as it goes on, itgets messier and messier, and then
it goes sideways around.
Looks like it's written inSwahili or something.
I kept all of them.
I have all of them.
So I most definitely, eitherbefore I start making my injections
or after I'm done, I writeeverything out slowly because I was
(33:12):
like that I would write so fast.
And I'm like, I'll remember that.
And the other day, a couplemonths ago, I'm like, what the hell
did I write there?
Was I Madison?
Yeah, yeah, yeah, that's meevery day.
Unfortunately, we're gonnatake another break.
We're gonna be back withEricochilla from Uncle Pig's Barbecue
in New Jersey, the grandchampion at the Jack this year, and
(33:36):
got more fun stuff to talkabout, so please stay with us.
Hey, everybody, it's jt.
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This is an encore.
Welcome back to BarbecueNation on USA Radio Networks and
all the podcast platforms youcould possibly dream of.
I'm JT along with hall ofFamer Ms. Leanne Whippen.
We've got Ercol Chilla with ustoday from Uncle Pig's Barbecue in
New Jersey.
What part of Jersey do youlive in?
It's South Jersey.
South Jersey, actually, youcan see my.
(35:04):
From my house.
I can see the Philadelphia airports.
Like, it's my house.
A road, then the river, thenthe airport.
Wow.
So are you a Steelers fan orare you a Jets fan, or what are you?
I'm as far as Miami.
As far as barbecue goes in NewJersey, I'm a Miami Dolphins fan.
Okay.
Oh, there we go.
(35:26):
A completely different thing.
I got it.
They're doing pretty good.
Well, yeah, you know, you got.
Leanne's living in Florida, soshe's got the bucks, which are in
her backyard.
Yeah, but I'm a. I'm a Giants.
You're a Giants fan.
And when they're Giants.
Oh, you can laugh.
Yeah.
When they take it on the chin,I gotta tell you, I text her and
(35:47):
say, your Giants look likecrap today.
Yeah.
I don't get a good responsethough, I'll tell you that.
It's like that.
Where do you think you go fromhere, Nicole?
I mean, you won the Jack.
You were team.
Yeah.
Are you stay.
Are you chasing team of theyear every year?
Is that like a thing for you?
No, I mean, so at thebeginning of last year, I, when we
(36:11):
finished, we were finishingoff last year, just like I was in
the middle of this year.
I said, you know what?
And I told the guy was cookswith me.
I'm like, I think we're goingto be able to make a run for a team
of the year next year.
He goes, you think?
I'm like, that's all it takesis one or two wins in the beginning.
And then we know we're at.
And we'll just, we'll just runwith it, see what happens.
And sure enough, it started,you know, we started winning a lot.
(36:31):
And so this year we startedoff at Lakeland.
We won Lakeland.
I'm like, oh, well, I mean, are.
You gonna be at Lakeland this year?
Yeah.
Okay.
Gotta be.
Yeah, I gotta defend.
So.
Yeah, maybe I'll see you there.
Yeah, my.
So, yeah, so I don't, I don'tplan on it.
(36:51):
When you ever.
Anybody says they, they wantto run for team of the year, you
really can't say that becauseyou don't even know if you're going
to win.
So if you don't win a littlebit in the beginning, you're just
wasting money.
Yeah, right.
Run that hard.
But we're going to try to.
We're going to, we're going totry to.
To put some wins together inthe beginning.
So we put some miles on thatnew trailer.
(37:13):
There you go.
There you go.
Do you still have a cateringcompany too?
Yeah, we still, we still, westill do that.
Also.
My wife does that for us.
I was gonna say, how do youtravel every weekend and cater?
It's.
It's.
So, yeah, your wife does it.
So we.
She has to help support yourhabit too.
(37:35):
She's like my pusher.
Yeah.
Yeah.
Well, that's good.
Yeah, we've all had experiencein catering and it can be.
It can be very fruitful and itcan also be very frustrating was
my experience with it.
I had a catering company forabout six years and always enjoyed
(37:55):
it, meaning most of the time Ienjoyed it.
Let me clarify that.
And most of the time I metsome really great people.
There were a few, and I havethem in my book back here, right
under my desk.
Is there anything you.
You'd like to do in barbecuethat you really haven't done yet?
(38:17):
And I don't mean just winninglike winning the jack, but is there
an event or someplace you'dlike to bring barbecue to that would
mean something to you?
You know, unfortunately forthe American royal and me, we had
(38:38):
a disagreement two years ago.
I'd like to.
I would have liked to wentback there, but I probably never
will.
I mean, because I'm waitingfor two things.
Waiting for my dessert tray toget back to me or an apology for
how they handled it.
And I don't think I'm geteither one.
So I feel that I'm missingthat part of the barbecue in my life.
Not for winning.
(38:59):
It's just actually being therebecause it was nice to be there.
But, you know, that's up.
Like I said, I don't know ifthat's ever going to happen again.
As much as I would like it tohappen, I don't think it's going
to happen again.
Somebody walked off with yourdessert tray?
Well, yeah, so my brother,before he passed away, made me a
dessert tray.
(39:20):
He was only 49.
He had tongue cancer.
So I returned to dessert.
In.
I went to go get my tray.
They told me I can't get itafter awards.
I went to get it after theawards and it was missing.
Now.
He said, well, maybe gotthrown away.
I'm like I said, I.
All due respect, sir, themplastic ones on the table, I could
see being thrown away.
This was made of wood.
It had glass cups, metal spoons.
(39:42):
It didn't get thrown away.
I said, is it possible you canactually put this picture of this
on your jumbotron to say thatit's missing and I don't care how
it shows up, where it showsup, because what we can't do that.
You know, you're accused ofsomebody of stealing.
I'm like, forget it, you cankeep it.
I'm not even crazy with this anymore.
And we had a couple exchangesof words and said, I won't be back
(40:02):
no more.
And so I haven't been back.
Well, I'm sorry to hear that.
That's.
And then this year, they had awhirlwind of dessert trays being
stolen, from what I understand.
Oh, really?
Yeah.
And I will say I noticed atthe Jack that the trays were specifically
designed for the specificdessert they were making.
(40:23):
Yes.
And also specifically for the Jack.
And you could tell that somuch thought and time went into just
the vessel to deliver theirdessert that it should be taken more
seriously.
So ours was a barrel head.
It has a Jack Danielsdistillery on it, or Jack Daniels
(40:46):
Old Number seven on it, rather.
And it has eight cup holders.
And we made the cup holdersindented into the.
To.
The cup.
Didn't move out of there.
Then we had little.
Little hole holders where thedrink went to.
It was just the shot glass,but it was just a lot.
That.
That was something different.
We got that one back.
But the one in the Americanworld had a lot more meaning to me
than that one.
But I'm sure it did.
(41:08):
If it was made by your brother.
Well, that's unfortunate.
I always hate to hear storieslike that, especially when I try.
And I tried everything I couldto get him to.
To.
To.
To help a little bit.
And they.
They might have tried a little bit.
They said they would help melook for it, but it.
It really wasn't.
It really wasn't a good effort.
(41:28):
You know, what the hell are you.
Gonna do, go througheverybody's trailer?
I mean, they couldn't.
They could have, like my said,if they could have just posted a
picture.
Yeah, right.
That's all.
That's all I asked them to do.
I mean, after that, if nobodyhad conscious enough to give it back,
that's not their fault.
But when they said theywouldn't post a picture, I'm like,
okay, that just tells me youdon't care about what's going on
right here.
(41:48):
Oh, that's unfortunate.
But that was then, this is now.
I like your attitude a lot, Urkel.
I really do.
I mean, you're, like, on tothe next thing, and that's refreshing,
really.
Very much so.
At least for me, because, youknow, I'm Mr. Smiley all the time
(42:09):
and watch Leanne laugh.
Bend over deep down insideyeah, yeah, there's a.
There's something going on in there.
I'm not sure what it is.
Urkel, how can people find you?
Do you have Facebook orwebsite or.
We have Twitter, Instagram, Snapchat.
(42:29):
I think they're there.
So, Urkel, you're gonna stickaround for after hours.
That's gonna wrap it up forthe regular radio show.
We thank you Urkelchilla fromUncle Pig's Barbecue.
Grand champion at the Jack.
Good Guy.
Someday I'm going to get totry some of your barbecue.
Well, if I knew you were atthe Jack.
(42:50):
Yeah, I was kind of undercover.
Yeah.
Yeah.
Next year, I'm sure you'll be there.
Yeah, we probably will be.
Anyway, we're going to get outof here.
Have a good week.
Thank you, Leanne.
And remember our motto here.
Turn it, don't burn it.
Take care, everybody.
Barbecue Nation is produced byJTSD LLC Productions in association
(43:10):
with Salem Media Group.
All rights reserved.
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