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

Introductions

Jack Waiboer has always loved barbecued meats.  He can’t claim that his dad or grandpop were great Pit Masters, but encountering the profound savory smokiness of barbecued meat was love at first whiff.  The many camping trips Jack spent with his childhood Boy Scout Troop sparked a deep interest in live fire cooking.  Waiboer has dedicated his life to understanding wood fires, seasoning and smoke as they combine in culinary alchemy to make up the great tradition of American Barbecue.  He applies lessons of this classic cuisine to the modern cooking vessels and techniques of barbecue today.  Through his travels, Jack has been sure to find fallin’ off the bone ribs, mahogany-hued briskets, manly cuts of steak, stacked burgers and succulent smoked pork that reflect the delicious flavors of the southern grill. Jack’s story is about learning, teaching, training and presenting the delicious combinations of flavors at their very best.