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Bare Butt BBQ Company

If taste is the test, our butts are the best!

Picture Slideshow


Thursday, July 4, 2013

KCBS Sam's Club BBQ Competition, Asheville NC

I had a great time in my second major BBQ competition: The KCBS Sam's Club Competition in Asheville, NC. I placed in 6th place overall in the rib category and learned a lot about working with my new smokers and competition trailer! 

Boyd BBQ Competition

I recently competed in the Annual Boyd BBQ Competition in Hendersonville, NC.
Despite the rainy weekend, my first competition was a success! I placed 5th in both the chicken and rib category and seventh and eighth in pork and brisket respectively.
See pictures below from my test run beforehand and during the competition!

New Ole Hickory CTO smokers + Competition Cooking Trailer

I recently purchased two Ole Hickory CTO smokers and a new competition trailer! I customized the competition trailer to include: triple stainless sinks for prep-work, hand washing area, tank-less water heater, wood holding racks, lighting, and storage. The CTO smokers are upright trivection smokers that will hold 32 boston butts, 16 beef briskets, or 32 whole chickens.

Monday, October 29, 2012

Ole Hickory CTO Smokers

I recently purchased two Ole Hickory CTO smokers! Stay turned for pictures!

Saturday, August 4, 2012

American Legion Golf Tournament

I recently cooked for the annual American Legion Charity Golf Tournament.  I smoked pulled pork for over 100 people. Also pictured are a few bacon-wrapped briskets with my signature rub that I smoked for individual customer orders.  Everything turned out lip-smacking-good!

Wednesday, July 4, 2012

New Smoker

I recently purchased a new smoker! It's a Brinkmann Trailmaster Limited Edition off-set smoker. I had been thinking about it for a while and finally gave in.  Of course this means I had to do a test run on it before serving the BBQ to others so this past weekend I cooked a 12-pound Boston butt roast for my family. The trick is to cook it low and slow.. it should be cooked for at least 20 hours! I rub it then smoke it for 6-7 hours then double wrap the meat in heavy duty tin foil and then cook it another 14 hours or so at 225-250 degrees.  I used hickory wood and my signature rub.  It turned out off-the-hook good!