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Smoke And Bones BBQ was formed over a passion of cooking
good food. The art of cooking food low and slow is as rewarding as well as
relaxing. It allows one to slow down and take time out from our busy lives
and concentrate on one thing and forget about the rest. The end result is
fantastic food with peace of mind. We have always enjoyed serving friends and family our
food and soon we had people asking us to cook "that awesome BBQ food"
for them. Our reputation started to grow by word of mouth alone and soon we
had more and more people calling us with catering requests. Before we knew it, we
were feeding groups of three hundred or more!
We enjoyed it so much, that we wanted to be the best that we could. We traveled
down to the United States and were mentored by a man named Ray Lampe who
is also known as Dr. BBQ. As an author and a writer for many cooking
publications and also one of the top competitors on the professional BBQ
competition circuit we felt we were destined to learn a lot from Ray. Armed with a new wealth of knowledge, we applied our new
skills and training and to the best barbecue food we had ever had.
Never willing
to stop learning we sought out and studied under a legend of
barbecue, Paul Kirk. Paul, who isalso known as "The Kansas City
Baron Of Barbecue" is also one of the top competitors in
international competition and has won over 475 cooking and barbecue
awards. This includes 7 World Barbecue Championships,
one of which is the prestigious American Royal Open, the world's largest
Barbecue Contest. Paul who owns restaurants in New York City and Las Vegas
is about as qualified as it gets to cooking barbecue.
One of our passions has
always been cooking whole hogs. Cooking a large animal takes skill and
patience. After cooking hogs for a number of years and being able to
create a fantastic product, we decided to take it to a new level and study
under one of the greatest hog cookers in the world, Myron Mixon of Jacks
Old South in Georgia. Myron is the three time Memphis in May Champion
and has won more money in barbecue competitions then anyone in the world.
He has been featured in TLC`s BBQ Pitmasters and appeared on the Tonight
Show with Jay Leno as well as the Craig Ferguson Show. Myron has refined
our hog cooking skills to a new level.
Smoke And Bones soon discovered the thrill
of competing in BBQ competition as well as the hospitality and camaraderie
that the
competitive BBQ teams on the circuit shared with us. Cooking in
competition is not an easy task and it definitely makes you work
hard to develop your skills beyond traditional cooking. To be able
to win awards amongst the best of the best is truly a satisfying experience.
It takes a
certain type of individual that is willing to stay up all night long
tending to a fire so that they can create the most amazing barbecue
and then go through the rigors of timing and preparation to win
a ribbon with it. Most people are not willing to do that but
we are! If you want to serve "Award Winning BBQ" you had
better be out working at it, and winning awards. That is where we fit
in, we do it, we love it, and we are willing to do it for you. Make
sure to check our News
page to keep track of our latest accomplishments and news.
Our awards from 2009.
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