ABOUT NOTLEY QUE

Notley Que is a competition BBQ team out of Cardiff by the Sea California. I started this team after realizing that I could cook better BBQ than all the BBQ restaurants in San Diego county combined. Nothing in San Diego came close to the BBQ I have tasted in the Carolinas, Texas, or in Kansas City.

I had been backyarding for a number of years, and with the help of my amazing wife, developed some great flavors. Her palate let me know if it was too salty, too sweet, too much smoke. She lets me know what works and what does not.

I jumped into the competitive side in 2005 with the help of a fellow BBQer who allowed me to cook chicken and ribs as a way to get my feet wet. I didn't place last, so I was hooked.

Since that first contest I entered back in 2005, I have won many awards for my BBQ. I have won awards for my Beef Brisket, Pulled Pork, St. Louis style pork ribs, chicken, salsa, and overall BBQ.

I am a member of the California Barbecue Association (www.cbbqa.com) and a member of the Kansas City Barbeque Society (www.kcbs.us). I am also a KCBS trained and certified BBQ judge.

I use the time old tradition of cooking my meat "LOW & SLOW": in other words, cook at temperatures of around 220 degrees for hours and hours, sometimes as long as 18-20 hours. I cook over charcoal, with a mix of California Red Oak, Hickory, Apple and Maple woods. All the meat I use is the finest meat available, and I use the freshest spices I can buy.

Since entering the world of BBQ I have had the great honor of cooking for Scott Ian and Charlie Benante of the greatest rock band in the world Anthrax (www.anthrax.com), Mikey and the cast of the Mikey Morning Show on Rock 105.3 FM (www.mikeyshow.com) the #1 rated morning show in San Diego, and thousands of people at the various contests I attend.

There is no greater feeling in the world than hearing everyday people telling my crew and I how much they enjoyed the BBQ I cooked. No award by any BBQ judge can match that feeling.