From the Owner

As a BBQ pitmaster, my journey began in 2014 when I came back from Annual Training with the military.  The two main restaurants had shut down in the city where I lived for remodeling.   First, I thought, wow that’s crazy, then i thought why not try BBQ.  BBQ was something that the city was lacking. Growing up in the small town of Abbeville, Alabama, barbecue was a way of life for me and my family. The mouthwatering aroma of slow-cooked meats and the camaraderie around the grill sparked a passion within me that would shape my future.  Never in a million years did I think I would actually pursue this a career.

My fascination with barbecue started during 2014-2015. I vividly remember paying for BBQ classes and watching YouTube continuously until it began to watch me. I was captivated by the process, from selecting the perfect cuts of meat to crafting the ideal spice rubs and marinades. I soaked up every bit of knowledge my father shared with me when I was younger and then just took out what I knew could work for me and the direction we wanted to go with.  Learning about different wood types, smoking techniques, and the importance of patience and attention to detail.

As I grew older, my passion for barbecue only intensified. I spent countless hours experimenting with flavors, honing my skills, and perfecting my own signature barbecue recipes. I immersed myself in the BBQ culture, attending workshops, and even visiting famous barbecue joints across the country, like Franklins BBQ, Terry Blacks, Salt Licks, Dreamlands and Archibald’s. I absorbed the wisdom of other pitmasters, soaking up their advice and techniques while adding my own unique touch.

Eventually, I decided to turn my passion into a profession. My wife and I purchased our first food truck, still with no real plan and vision, that didn’t stop us.  We failed many of times but only looked at those failures as lessons on how to succeed.  Even after getting shut down multiple times in cities, we still knew the direction we wanted to go in.  Years later after actually getting everything right where we wanted it and honing the crafter of BBQ, we opened our own BBQ joint, a cozy little spot that quickly became a local favorite. The satisfaction of seeing smiles on our customers’ faces as they enjoyed the barbecue creations was immeasurable. Word spread, and before we knew it, people were lining up outside the door, eager to taste the slow-smoked ribs, tender brisket, and succulent pulled pork.

But being a pitmaster is not just about cooking meat; it’s about the dedication, hard work, and the constant pursuit of perfection. It’s waking up before dawn to fire up the smoker, tending to the fire throughout the day, and ensuring that every piece of meat is cooked to mouthwatering perfection. It’s the long nights spent prepping, marinating, and meticulously monitoring the temperature and smoke levels to achieve that perfect balance of tenderness, smokiness, and flavor.

Over the years, I’ve had the privilege of meeting a few well-known names in the BBQ industry. But the true joy comes from the friendships I’ve formed along the way. The BBQ community is a tight-knit family, bonded by a shared love for the grill and the thrill of creating amazing food. Whether it’s swapping recipes, exchanging tips and tricks, or simply sharing a meal together, these connections have enriched my life beyond measure.

As a BBQ pitmaster, I’ve learned that barbecue is not just about the food; it’s about the people, the stories, and the moments created around the grill. It’s about bringing people together, fostering a sense of community, and creating memories that last a lifetime. And I consider myself incredibly fortunate to be a part of this time-honored tradition, sharing my passion for barbecue with the world, one mouthwatering bite at a time.