MrBBQ started out in the cafeteria business in high school, so he would have money to chase girls. Little did he know that he was receiving a food service education that would carry him a lifetime. He stayed in the cafeteria business through high school and what we will call his college career. Then he ran steak houses, continental cuisine, gourmet burgers, bars, 24hr resturants, bbq shacks, and private resturants/club for the next fifteen years.
The next seventeen years would be spent in industrial sales and smokin' meats for family and friends. In 2003 MrBBQ would build his current smoker. As Jeff Foxworthy says " You may be a redneck if your bbq pit has a trailer hitch."
In June 2008 MR BBQ, Inc. was formed. Things have moved slowly forward since then. Located in Black Forest, Colorado; it is neccessary to haul mesquite and pecan wood from Texas. Mr BBQ gets to spend the night at his momma's house when he hauls wood.
Using mesquite wood with a stick of pecan thrown in at the appropriate time; MrBBQ uses "MrBBQ dry rub" liberally on the meat of the day. Some 8 to 12 hrs later, the meat that has been smoked with care is ready to come out of the pit.
After letting the meat rest for 20-30 minutes to re-absorb the natural juices, the meat is ready slice or pull. Have your "MrBBQ sauce" warmed and your ready to dig in. Bread, beans, potato salad, cole slaw, corn on the cob, watermelon, onions, pickles are all nice but are considered optional.
