When it comes to cooking barbecue on the competition trail, he has cooked in the desert, on parking lots in Las Vegas, in the deep woods of New Hampshire, through the Manitoba winds, and 10-inch deep mud puddles. John honed his craft of developing award-winning barbecue flavors by travelling 40,000 miles throughout the United States and eating a lot of barbecue as a judge at the finest competition events in North America.

This past winter he took part in brisket meat science workshop at Texas A&M University, and worked as a GE Barbecue Ambassador at SXSW Barbecue Science Center in Austin, Texas. John knows everything there is to know about good barbeque! This summer he’s happy to come home and open his first restaurant and share his award-winning barbecue right in the heart of the Old Port.

John will be bringing the concept of limited-batch barbecue from Thursday to Sunday from 6pm to 10:30pm. Get there early or you may miss out!

Limited-batch barbecue is a Texas concept. Beef brisket, pulled pork, and spare ribs that are cooked low and slow on a wood-burning fire that can take as long as 14 hours. Each day a pre-determined amount of barbecue is cooked through the night and early morning. The amount of meat cooked will depend on the weather, the season, and the activities in the Old Port. When the meat comes off the barbecue, it is rested and served at its optimum – within three hours.

When it’s gone, it’s gone, and the doors are closed. John’s barbecue is never re-heated. Limited-batch barbecue has no left overs and customers can be sure they are getting the freshest and finest barbecue meat served at its prime. Hope y’all get some soon!

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