Oct 29 • General discussion
Hello!
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
3
5 comments
Hello!
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