Meet Brother Paul...

It all started back in grade school cooking with his PaPa and dad over an open pit. The sights and smells burned into his soul. It was an all-night job and he loved every minute with the most important men in his life. Such experiences are rarely forgotten. This fueled a decades-old fire for all things grilled and smoked. Whether over hardwood coals, charcoal, wood chips, or wood pellets the search for perfect Bar-B-Que has been an endless pursuit. Whether seared steaks and chops, ribs and pork shoulders, brisket, chicken, fish, to smoked macaroni & cheese, pizzas, jerky and summer sausage to cold smoked cheese and salmon, the pursuit never ceases. This was evidenced by attending the North Carolina Barbque Society Boot Camp in the summer of 2019 and becoming a certified competition judge.
This never-ending pursuit of all things Bar-B-Que led to experimentation with homemade sauces and rubs. Over the course of almost 20 years, the recipes changed and developed into the current line of Brother Paul's Bar-B-Que sauces and rubs. For Brother Paul, Bar-B-Que is a lifelong passion.
In addition to Bar-B-Que, Brother Paul is a southern cook, coffee enthusiast, writer, speaker, and loves volunteeing at his local church where he is frequestly found serving coffee and welcoming everyone. He can often be heard saying, "In a world where you can be anything, be kind!"