Mornin y'all,
Born in Tyler, lived in Dallas and Houston, with godparents deep in the Registered Polled Herford associations in East Texas...so roots go a long way back, and damn proud of it. "Bubba" seemed like a natural for me due to my roots in Texas...
Currently living in Vancouver, WA, U.S.A. (actually, a lil bitty community just north of Vancouver)
((( Vancouver, as in the USA and not Canada; Washington as in the state, NOT D.C.)))
Have a Klose custom made wood burner, complete with 3 propane tanks, 2 fish burners, 1 fajita grill on a third rail, a 7' upright with racks and sausage hangers, a 5' two-shelf main smoking chamber, a 2'x2' fire box, a sanitation sink, soap dispenser, hot water, a sanilite cutting board, log rack underneath, a 2 compartment stainless steel sink, cold and hot water on demand (propane heater), a 25 gal fresh water tank, and a 45 gal grey water tank underneath, a safe, a 12 volt battery compartment, and both an electric and manual jack. <-- BUY all this first, then tell the Mrs. that you need a truck to haul it as the car won't do. Do NOT reverse this sequence, as it doesn't work! Haulin it with a Ford F-350 dually, Texas edition of course.
Experience level is Average to above average. Still sooooooo much to learn.
Started a catering company up here in the Pacific Northwest. Not vending, or doing daily sales stuff.
Business in the first 6 months blew my business plan away.... planned on 12-15 events between June and December in my first year, and had over 35 paying jobs. Gettin the name out there...so far, so good.
Teamed up with a local yet national BBQ guru who has written over 16 cookbooks, and was on the BBQ competition circuit for years, has been on PBS, and on and on. This guy knows his stuff, and is teaching me the ropes. That's twice I think my lucky stars, once for being born in Texas, and the other for hooking up with this gent. He is launching a national BBQ magazine, as Editor in Chief, sometime this late spring or early summer. Stay tuned.
Name of my business, and why I got into it....short story.....
I am a baseball and softball umpire, as my community service started back in 1997, a few years after I retired from the U.S. Navy where I spent a career. Worked for Corporate America for a while, and though that was good, I am a giver by nature. So I started doing games as the proverbial Dad-out-of-the-stands...one thing lead to another, and pretty soon, found that after attending a umpire rules and mechanics class in Southern California, that I now had the skills to make the game better, and fair, for kids, from Little League through High School. Have even umpired in Cooperstown NY (Dreampark USA), and for Little League as far away as Poland. That's right...Poland. And in a couple years, hope to go to Italy and do some ball games. AKA, umpires are called "Blue"....
Unfortunately, I also recognized that those ball park concession stands typically only served hot dogs, and hamburgers. So my love of BBQ from years in Texas, and cooking on a Weber at age 9, all came together like a good scratch BBQ sauce.... HELP the concessions raise more money for the kids programs, by offering something more than hot dogs and hamburgers...naturally B B Q ! Back to the name of my catering company, Bubba Blue BBQ, and so launched the business and website with the same name (www.BubbaBlueBBQ.com). And that is the rest of the story, as the late Paul Harvey would say on talk radio...
Born in Tyler, lived in Dallas and Houston, with godparents deep in the Registered Polled Herford associations in East Texas...so roots go a long way back, and damn proud of it. "Bubba" seemed like a natural for me due to my roots in Texas...
Currently living in Vancouver, WA, U.S.A. (actually, a lil bitty community just north of Vancouver)
((( Vancouver, as in the USA and not Canada; Washington as in the state, NOT D.C.)))
Have a Klose custom made wood burner, complete with 3 propane tanks, 2 fish burners, 1 fajita grill on a third rail, a 7' upright with racks and sausage hangers, a 5' two-shelf main smoking chamber, a 2'x2' fire box, a sanitation sink, soap dispenser, hot water, a sanilite cutting board, log rack underneath, a 2 compartment stainless steel sink, cold and hot water on demand (propane heater), a 25 gal fresh water tank, and a 45 gal grey water tank underneath, a safe, a 12 volt battery compartment, and both an electric and manual jack. <-- BUY all this first, then tell the Mrs. that you need a truck to haul it as the car won't do. Do NOT reverse this sequence, as it doesn't work! Haulin it with a Ford F-350 dually, Texas edition of course.
Experience level is Average to above average. Still sooooooo much to learn.
Started a catering company up here in the Pacific Northwest. Not vending, or doing daily sales stuff.
Business in the first 6 months blew my business plan away.... planned on 12-15 events between June and December in my first year, and had over 35 paying jobs. Gettin the name out there...so far, so good.
Teamed up with a local yet national BBQ guru who has written over 16 cookbooks, and was on the BBQ competition circuit for years, has been on PBS, and on and on. This guy knows his stuff, and is teaching me the ropes. That's twice I think my lucky stars, once for being born in Texas, and the other for hooking up with this gent. He is launching a national BBQ magazine, as Editor in Chief, sometime this late spring or early summer. Stay tuned.
Name of my business, and why I got into it....short story.....
I am a baseball and softball umpire, as my community service started back in 1997, a few years after I retired from the U.S. Navy where I spent a career. Worked for Corporate America for a while, and though that was good, I am a giver by nature. So I started doing games as the proverbial Dad-out-of-the-stands...one thing lead to another, and pretty soon, found that after attending a umpire rules and mechanics class in Southern California, that I now had the skills to make the game better, and fair, for kids, from Little League through High School. Have even umpired in Cooperstown NY (Dreampark USA), and for Little League as far away as Poland. That's right...Poland. And in a couple years, hope to go to Italy and do some ball games. AKA, umpires are called "Blue"....
Unfortunately, I also recognized that those ball park concession stands typically only served hot dogs, and hamburgers. So my love of BBQ from years in Texas, and cooking on a Weber at age 9, all came together like a good scratch BBQ sauce.... HELP the concessions raise more money for the kids programs, by offering something more than hot dogs and hamburgers...naturally B B Q ! Back to the name of my catering company, Bubba Blue BBQ, and so launched the business and website with the same name (www.BubbaBlueBBQ.com). And that is the rest of the story, as the late Paul Harvey would say on talk radio...
Last edited by a moderator:
