I have been barbecuing and smoking meats since 1988. But my passion for cooking started well before that, something I inherited from my mother, a café owner and an excellent cook. She used to always say that good food is never a rush job and to never serve a customer something you wouldn't willingly eat yourself. And I take that to heart. I learned the art of smoking meats from my older brother who used to always say to smoke ribs slow, low, and bone-side down. I've experimented with all types of seasonings through the years until I discovered the right combination to create my own specialty rubs for brisket, ribs, and chicken. I have a unique BBQ sauce that is the perfect complement to my delicious meats. And I use a mixture of pecan, oak, and mesquite wood during the smoking process to add the right flavors to everything I cook.