My obsession with cooking began in the country setting of my grandmother’s kitchen in a small town located in the suburbs of New York City. I would watch her cook very attentively knowing that I would attempt to duplicate her recipes for the rest of my life, and I do.
My love for bbq and grilling began in the early 80’s when I lived in the south. After being professionally trained, my wife Lisa and I moved to Dallas Texas where I worked in the kitchen of a Michelin 5 Star hotel (The Mansion on Turtle Creek) under the guidance of Corporate Executive Chef Wolfgang Puck. This is where I learned that by using different types of hardwoods I could achieve different flavors and notes while either grilling or smoking just by changing the type of wood. I really came to appreciate the "art" of cooking with wood. Our "under fire hardwood grill" at the restaurant was stoked all day and was used throughout breakfast, lunch and dinner service with probably 80% of the menu items coming from the grill. Mesquite was the wood of choice at the time, although we did use other woods such as cherry, apple, alder, oak and of course hickory.
During this period, I traveled extensively throughout the south going through various states from Alabama to Arkansas, Mississippi, Georgia and my favorite culinary spot in the world, the French Quarter of New Orleans. I was in heaven; these were my tasty travel years. Looking back now, I can see how this period of my life would have an everlasting influence and effect on the way I view cooking, grilling and smoking of meat, poultry and fish. It has been the inspiration for my line of Joe's BQ products!
Upon returning home to New York, I became a volunteer firefighter. This only fanned the flames of my love for the "Q". My fellow firefighters and I entered many Chili festivals and firefighter cook off challenges. We won some and lost some, but what I really enjoyed was seeing the diversity, selection of ingredients and creativity from people who shared the same affection for the bbq.
I bought a commercial smoker and began catering to large crowds such as parades, carnivals and community events. This was a family owned and operated business. My wife and all of our four children worked the smoker concession. It was a blast. I was using my "homemade" bbq rub and sauce for the ribs and chicken. People wanted to know if they could buy the ingredients I was using and serving. Bingo! I decided to have my rubs and sauces manufactured. This was the birth of Joe's BQ . All my products are truly 100% all natural, no artificial anything.
Thank you for taking the time to read this story. I hope you enjoy my products as much as I do.
Joe Brefere , Owner
Joe's BQ, L.L.C.