About Us

If you mentioned BBQ in south central PA during the 70’s, the first thing that would most likely come to mind would be people standing alongside the road, waving foil lined bags overhead filled with chicken, potatoes and rolls as hungry drivers pulled to the side to whet their appetite while the smoke and aroma of 100s of golden brown chickens cooking over a long charcoal pit would fill the air.  If you would have asked for smoked pulled pork, ribs or brisket, you probably would have been met with a blank stare. 

In 1985, my high school sweetheart and I were married and we honeymooned in the south where we were introduced to a savory dish we had never had before; pulled pork and spare ribs smoked over an open hickory pit… we fell in love… with the pork & ribs!  When we arrived at home, I said to myself, "self, you must learn the art of making this delicious food!"  And so, the adventure began in discovering how to make the perfect “Q”.

Several decades later, as well as, several smokers later, our family found ourselves in the world of competition BBQ where we continue to perfect our “Q”.