BBQDad - The Story
I wasn’t always a BBQ Dad...but there were signs.
When I was about five years old, I sat at the lunch counter of a five-and-dime completely mesmerized by the grill cook. This guy was flipping burgers, running the fryer, sautéing onions, and somehow keeping everything moving like he had four arms.
I turned to my mother and confidently announced:
“When I grow up, I want to be a cook in the five and ten.”
She laughed. I’m pretty sure she was hoping I’d aim slightly higher. Maybe something with benefits and a retirement plan.
Life took a few detours, but cooking never really left.
Before I ever worked in marketing, I worked in kitchens. Pizza cook. Grill cook. Line cook. Kitchen manager. It helped pay for school, but more importantly, it taught me something important:
I really like feeding people.
Then came career life. Corporate America. Meetings. PowerPoints. The tongs got retired…temporarily.
Beth, The Leftover Queen
Somewhere along the way, I met Beth. She’s an amazing cook, incredibly practical, and the undisputed Leftover Queen of our house. When I cook like I’m feeding an army, she somehow turns the aftermath into three days of meals and something that looks suspiciously like a cooking show challenge.
She’s known around here as The Saucy Wench. This is partly because she loves and makes great sauces, partly because she has just the right amount of mischief in her personality, and partly because she is the voice of reason, telling this BBQ Dad when he’s getting a little carried away.
Which happens more than I’d like to admit.
How I Got Into Barbecue
My BBQ journey really started with what most of us start with; a cheap gas grill. You know the one. Budget model. Rusts in three years. Cover never fits. Wind ALWAYS blows it off.
I cooked burgers, hot dogs, chicken, and the occasional steak when we were feeling fancy. And honestly? I was not great at it.
Things got overcooked. Chicken got dry. Sometimes the dog ate well while we ordered takeout. But eventually I figured out heat control… and stopped cremating dinner.
This was before YouTube BBQ University existed. No Google. No forums. You learned from someone you knew, or you learned by messing up repeatedly.
Eventually, I bought my first smoker. That was it. I was hooked.
Low and slow cooking teaches patience. You can’t rush brisket. You can only pretend you can. Pulled pork, ribs, wings… even the mistakes usually tasted pretty good, which is one of barbecue’s greatest gifts.
Then came full Dad mode. Kids. House. Projects. A long list of things I tried to fix myself. Some went well. Some went so badly that I have been permanently relieved of those responsibilities, like plumbing, for instance.
Backyard projects followed. Patios. Firepits. Garden beds. Benches. Deck improvements. A lot of learning by doing.
And yes, my drink game improved along the way, too. We’ll get to that later.
But what really ties all of this together is this:
I love bringing people together.
How BBQDad Was Born
Cooking for people is absolutely my love language. When we host, I cook too much food. Not slightly too much. Aggressively too much. Enough for everyone to leave with leftovers for the week.
I take pictures of what I cook. I share what works. I help friends with projects. Over time, people started asking questions. That’s when I realized maybe this should be a thing.
BBQDad exists to help regular people feel confident cooking, hosting, and enjoying their backyard without feeling like they need professional equipment or chef skills.
This isn’t competition barbecue.
This is real-life barbecue.
Sometimes everything turns out amazing. Sometimes something gets overcooked, and the dog wins. Either way, it’s part of the story.
So grab a chair.
Open something cold.
Hang out for a bit.
I’ll fix you a plate.
