"To teach and promote the art of quality barbecue
 while benefiting charitable
organizations"

Food Perspective

 
I first heard the title Pit Master when I was working in the restaurant business.  I felt like I wanted to explore the traditions of a real American food.  Since then I have learned everything a guy's gotta know about the combination of wood, fire, seasoning, and smoke. I’m about the art using simple tools, basic ingredients, and common sense methods, to create perfect live fire cooked foods and presenting these delicious combinations of simple, hand crafted, flavors at their very best.