Hey everybody, I would first like to give out a huge thank you to Meathead for creating an amazing site and now an amazing book! If you haven't had a chance to pick one up I highly recommend it. But I'm probably just preaching to the choir.
So a little about myself, I have a beautiful wife and two awesome kiddos. I have had a love for cooking as long as I can remember and an obsession with bbq for the past 10 years or so. I am now taking the ultimate leap of faith and will be turning my passion into a business. I am opening a bbq restaurant in southern Arkansas called Robertson Smokehouse in the fall of this year. I have over a decade in the restaurant business, so I know a little about the ends and outs of running a restaurant. We are building from the ground up and Lord willing we should be in the dry by next week! We know the odds are inherently stacked against us simply because it is a restaurant. But we feel our keys of success being hard work, keeping it simple, quality food and quality service will keep us around for a while.
My bbq confidant vBlake, also joined the Pit today, we have been cooking and competing for several years together and smoke surely flows through his veins! Like he said in his post, we had the honor to meet Meathead at the 2014 World Championship Steak Cook-off, where he was a judge. As we were going down the parade line to have our rig judged, we saw Meathead in one of the judges seats. We had no idea he was judging! So we may have went a little over the top expressing our admiration for Meathead in front of hundreds of spectators and the other judges. Later that evening after the competition was over and after a few too many cold ones we spotted Meathead walking by our tent and we pounced. Not only is Meathead a bbq guru, but he is also a very nice guy!
I know there are a decades and decades of experience and knowledge in this Pitmaster Club and I look forward to soaking it all in!
So a little about myself, I have a beautiful wife and two awesome kiddos. I have had a love for cooking as long as I can remember and an obsession with bbq for the past 10 years or so. I am now taking the ultimate leap of faith and will be turning my passion into a business. I am opening a bbq restaurant in southern Arkansas called Robertson Smokehouse in the fall of this year. I have over a decade in the restaurant business, so I know a little about the ends and outs of running a restaurant. We are building from the ground up and Lord willing we should be in the dry by next week! We know the odds are inherently stacked against us simply because it is a restaurant. But we feel our keys of success being hard work, keeping it simple, quality food and quality service will keep us around for a while.
My bbq confidant vBlake, also joined the Pit today, we have been cooking and competing for several years together and smoke surely flows through his veins! Like he said in his post, we had the honor to meet Meathead at the 2014 World Championship Steak Cook-off, where he was a judge. As we were going down the parade line to have our rig judged, we saw Meathead in one of the judges seats. We had no idea he was judging! So we may have went a little over the top expressing our admiration for Meathead in front of hundreds of spectators and the other judges. Later that evening after the competition was over and after a few too many cold ones we spotted Meathead walking by our tent and we pounced. Not only is Meathead a bbq guru, but he is also a very nice guy!
I know there are a decades and decades of experience and knowledge in this Pitmaster Club and I look forward to soaking it all in!
I'm sure with you & 
Comment