| How did Carson City BBQ gain its name to "smokin" fame? |
It all started when Duane and I would go out to Lake Lahontan. I had a little yellow Toyota
that we would fill up with lots of barbecues, stoves and grills. Basically you name it for
cooking and it was in there. Friends and family would pack up food and camping gear to
come join us at the lake, and we would cook for ever one. One time in the early 90’s in the
late summer season Lahontan was dried up and we decided to go to the rib cook off. At the
rib cook off we walked around tasting stuff at the different booths, and that’s when Duane and
I got to talking and came to the conclusion that our ribs were better. From there Duane and I
bought a smoker and then entered our first contest at the Arizona Rib Round Up. I have never
had to work so hard to lose so much money in my life, and we didn’t even make enough to
pay for the entry fee. So we pulled the cooker home and put it on the side of the house and did
not look at it for three or four months. When a friend of Duane and I was getting married he
asked us to cater it. So we ended up catering it, and we even offered Cattlemen’s barbecue
sauce that no one even touched. They ate ours and were screaming for more. From there we
did a top off party for Metcalf Builders and we made $500.00, and Duane and I came to the
conclusion we need to start catering. From there we tried our luck again at The Best on the
Mountain Horizon Rib Cook Off, and won best sauce. Following this we won first or second
place for sauce and first place for ribs for 5 consecutive years following. Winning the sauce
award initially is what made us continue to work hard to continue winning. In 1998 we
entered the “John Asquaga’s Best in the West Rib Cook off for the first time and took fourth
place with ribs. Since then we have gone on to win five more trophies in the Best of the West
Rib Cook Off. In the preceding years we started catering more and more and now cater
anywhere from 250 to 300 catering jobs a year with clients reaching us from as far as 500
miles away!!
that we would fill up with lots of barbecues, stoves and grills. Basically you name it for
cooking and it was in there. Friends and family would pack up food and camping gear to
come join us at the lake, and we would cook for ever one. One time in the early 90’s in the
late summer season Lahontan was dried up and we decided to go to the rib cook off. At the
rib cook off we walked around tasting stuff at the different booths, and that’s when Duane and
I got to talking and came to the conclusion that our ribs were better. From there Duane and I
bought a smoker and then entered our first contest at the Arizona Rib Round Up. I have never
had to work so hard to lose so much money in my life, and we didn’t even make enough to
pay for the entry fee. So we pulled the cooker home and put it on the side of the house and did
not look at it for three or four months. When a friend of Duane and I was getting married he
asked us to cater it. So we ended up catering it, and we even offered Cattlemen’s barbecue
sauce that no one even touched. They ate ours and were screaming for more. From there we
did a top off party for Metcalf Builders and we made $500.00, and Duane and I came to the
conclusion we need to start catering. From there we tried our luck again at The Best on the
Mountain Horizon Rib Cook Off, and won best sauce. Following this we won first or second
place for sauce and first place for ribs for 5 consecutive years following. Winning the sauce
award initially is what made us continue to work hard to continue winning. In 1998 we
entered the “John Asquaga’s Best in the West Rib Cook off for the first time and took fourth
place with ribs. Since then we have gone on to win five more trophies in the Best of the West
Rib Cook Off. In the preceding years we started catering more and more and now cater
anywhere from 250 to 300 catering jobs a year with clients reaching us from as far as 500
miles away!!
Phil
Duane
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