"YOU ONLY GET ONE BITE TO WIN A COMPETITION, AND WE PUT EVERYTHING INTO THAT TO GET THE APPROVAL FOR VICTORY."
That’s what we give the patrons of the festivals and that’s what we will give the customers. Barbecue that’s a grade better than any backyard or restaurant.
HOW IT ALL STARTED
In 2013 Smoke Sumthin' Barbecue started as a competition barbecue team. When competing at these kinds of festivals you have an opportunity to vend your barbecue to the many visitors. As a team, we noticed the other teams would prepare their meat for “Turn-Ins” where you drop your tray of meat off to the judges for tasting, but would prepare something totally different for the fans. Not us!
100% OF THE BARBECUE WE PREPARE IS COMPETITION STYLE BARBECUE
Why is this distinction important? it's simple. it's the "style" in which competition barbecue is made. Airflow, BTU's, your woods, the way you trim and position your meats, the order in which you layer your seasonings, all this has to come together in perfect harmony to achieve barbecue worthy of one-bite.
SMOKE SUMTHIN' BARBECUE
ABOUT THE CHEF
Born in San Diego, California Bigg Steve was competitive at an early age.
Organized sports, fishing, and a host of other hobbies fueled his fires to compete and want to be the best at what it was he was doing.
His drive for this led him to research whatever he was doing, to study it out to become the best he could at it. This also was how he attacked the barbecue competition circuit.
If you’ve ever had the opportunity of tasting any of Bigg Steve's ‘cue it shows! Beef ribs, pork ribs, brisket, pulled pork, pulled chicken, burnt beef and pork ends, a classic Tri-Tip, rib tips, just to name a few.