BBQ 50

BBQ 50

I’ve been working in and out of restaurants for over 35 years. Worked many jobs in the food service industry. Started as a dishwasher overnight at a truck stop...worked fast food and Tex Mex restaurants and bars through college and into my early professional years. I have been in Orlando for almost 25 years. I would say that I fit in the box of a corporate guy turned Pitmaster simply for the love of the smoker and how it turns cuts off meat into works of culinary beauty. My skills have been honed over hours of watching my grandmothers work in their kitchens when I was a little kid. I cooked for my family at the age of 16, as both my parents worked and we had to get food on the table. I have also spent hours and hours researching the origins of bbq and how it’s prepared and smoked in its different ways. My uncle has written a series of cookbooks filled with recipes from the best grandmas and moms of the Midwest. These books keep my creative juices fresh and flowing when we need to try some sides for the table. Dan Ashby