To say I love barbecue is an understatement. I love the process, the rich history, the primitive nature of it all. Something about shoveling coals is cathartic.

“If there is an element of danger in the cook, count me in!”

I have had the pleasure to train with some of the best Pitmasters in the world. I have spent time in Texas at several of the leading BBQ joints in the world to learn from the best Pitmasters and dial in my processes to create barbecue that I never thought imaginable!

Myron Mixon - the most winningest man in BBQ - I learned so much at his cooking school in Unadilla, GA. One the biggest takeaways was learning the process of smoking a whole hog.

Tay Nelson of Bobby’s BBQ in Fountain Inn, SC - he helped me step my game up with Texas Style Brisket!

Dayne of Dayne’s Craft Barbecue in Adelo, TX - helped me learn invaluable techniques in running a large Moberg offset smoker and brisket smoke absorption.

Hurtado Barbecue in Arlington, TX - introducing me to new sides options and flavor profiles and truly some of the best food I have ever ate in my life!

To all the Pitmasters across Texas that let provided me guidance, I cannot thank you enough!