A little competition is a good thing. We always try to push ourselves to make the best product we can, and to help us out, we participate with our friends in the local state and national smoked meat competitions. We have over three hundred awards and counting with no plans of slowing down. Greg himself was inducted into the Cured Meat Hall of Fame in 2007, but he is still seen sitting in on workshops and classes, always looking for new information and better ways to improve our products.