Ribs in the smoker

Beef Brisket in the smoker

Spare ribs ready to eat

Sliced brisket

Fire box on the smoker

Meat On Grill

About Us

My dad and his older brother Froncel are responsible for instilling in me the love of making fires, burning wood and putting meat near it so that it transforms into something that taste good when you eat it.  My earliest memories of  cooking over an open outdoor flame are when my dad built a small brick pit in our back yard.  In Los Angeles you use to burn your trash in a concrete incinerator until they banned using them because of the issues with air quality.  My dad converted the incinerator into a BBQ grill.  We did not use wood in this rig so we cooked meat using charcoal briquettes.