The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Smoke Daddy

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Westfield Alum, Longhorn Band Alum, UT MIS Alum, C&L Alum, Arapaho UMC Member. Currently residing in the Dallas area with his wife and two kids.

Cut his professional teeth on business & technology consulting in a Big 4 firm... but an underlying love of barbecue, blues, and beer fueled what has become Barbecue Tours.  He is the Event Founder, and has served in every available role: Strategist; Event Planner; Marketing Director; Public Relations Director; Music Director; Webmaster; Driver; Navigator; Participant

Smoke Daddy has visited 230 barbecue joints. He has earned the Ironman award on each of his 12 tours.

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