My name is Steve Seige 30+ year pitmaster, owner of the Rusty Saw Smokehouse, founder of Molasses smokehouse, founder of Water Pig Smokehouse (2020’s 4th best new U.S. restaurant), and mentor behind Zero-Day BBQ for veterans. I run pop-ups, brewery collabs , and coach and mentor Veterans in food truck operations. I’m also passionate about Cajun and Creole cuisine. I’m here because you’re never to old to learn something new and if I can pass a little wisdom down the line. I started cooking BBQ professionally in 1990 Started with Larry Murphy of Camp 31 Cooked for Paul Overa’s Texas pit BBQ Butch’s Smack your Lips BBQ Billy Bones BBQ Bone Daddy’s BBQ Pits Southern Pride 700, XLR1000 Ole Hickory EL-EC, EL-ED, EL-ED-X JR Oyler 700 Holstein 600 Pits n Spits twin barrel off-set and single Dyna Glow vertical off-set Master Built 1050 gravity fed Reqtec BFG 2500 More than happy to help with restaurant techniques, larg Rib fest type events, food trucks, recipes for sauces and rubs and menu design. 📌 Zero-Day BBQ Bootcamp: facebook.com/zerodaybbqbootcamp 🚛 Battle Bites Mobile Food: facebook.com/zerodaybattlebites 🔥 Rusty Saw Smokehouse: facebook.com/rustysawsmokehouse 💼 Zero-Day BBQ Consulting: facebook.com/zerodaybbqconsulting