At the beginning of the business in 1979, most in this region associated barbecue with the “mystery meat” smothered in red sauce. Rick’s goal was to reorient folks to what “good” barbecue really was. His philosophy was, if the meat were prepared properly, it could stand on it’s own, without sauce So he would concentrate on doing one thing, and doing it right. And he did just that. His success has been in direct correlation to the passion he had for what he does and the love for the people around him in both customers and employees. They are our extended family, some having been with us almost twenty years now.

The dedication of our Rick’s family of employee’s make his job as visionary for the company a workable reality.