History

It all started in 1996 with a bag of Kingsford charcoal, a rib recipe in a Cook's Illustrated magazine, and a recently purchased New Braunfels smoker. At the time, I catered for about a year and developed an insatiable passion for food. But it wasn't until I was introduced to barbecue that my passion jumped to unimaginable levels. I am not talking about the backyard kind of barbecue we are used to seeing north of the Mason Dixon line, but of real, authentic, slow smoked, juice drippin', smoke in your eyes, barbecue. Over the years I purchased more and more barbecue cookbooks, rented more and more barbecue videos, visited more and more barbecue joints, and finally realized that this cooking style had a special place in my culinary makeup. Then I began experimenting with different hardwoods, rubs, marinades, mops, slathers, sauces as well as the design of my own custom smoker. I started jotting down recipes and ideas, with plans of someday opening an historic barbecue joint. The passion for this runs thick in my blood. Deep down inside, I truly believe that not much can sooth ones soul more ... than a plate of my barbecue.

Respectfully,

Guts