About Us:
It started with a love of all things meat, and a trip to Texas in 1993. I’ve always loved BBQ, but since the type you could get in NY at that time was what we now call “oven bbq” -- chicken and ribs cooked in gas rotisseries slathered with sweet, tomato-based sauces -- I never knew what good BBQ could be until that trip to Texas. I fell in love. Barbecue is cooked “low and slow” over indirect heat with wood smoke, and I needed to find me some up North. I bought my first smoker soon after, and produced some of the worst BBQ you ever tasted, then things clicked. My family loved it, my friends and co-workers loved it, and I loved cooking it. I became PitMaster at one of the most highly regarded, and award winning, BBQ joints in NYC and honed my technique by smoking 500 pounds of meat a day. Nowadays I use that knowledge to pass on the craft via coaching, teaching and consulting, but still fire up the bad boys every chance I get.
