While my time on the competition barbecue circuit officially began in late 2006, the fire to compete dates back several years prior. 

Born in Texas and married to a wonderful woman from Memphis, barbecue has always been in my blood.  After buying our first home in 1999, I hosted the first of what would become an annual cookout for friends and family and when creating the invite the name Smoke In Da Eye popped into my head.  And thus the team name was born.

But the move from backyard cook to award winning competitor happened many miles away in Memphis during a trip to visit family in May of 2001.  For those of you familiar with competition barbecue, Memphis is home to one of the world's largest contests held each May on the banks of the Mississippi.  As luck would have it, our visit coincided with Memphis in May and with my mother-in-law's house literally overlooking the competition, I found myself smack in the middle of 250 competition teams.

The great thing about most teams on the circuit is their willingness to open up to anyone who has a real interest in their sport.  I'd attend monster parties each night, then when the crowds died down and the cooking started, I'd learn tips and tricks from countless teams. 

We made a return year every year, and in 2007 I was fortunate enough through the help of one of the Northeast's best cooks, Steve from I Smell Smoke, I found myself working my arse off for Jack McDavid of Jack's Down Home in the whole hog competition.  The experience was priceless and although we failed to repeat Jack's top 3 finish from the previous year, we did get to walk the stage for 12th place overall in front of thousands of people and the Food Network cameras.

Last year was the first year in a long time that I didn't make it down and this year is looking doubtful as well as my own competition schedule has gotten heavier.  But someday I will make it back, perhaps as a competitor who can pass on what other's so generously shared with me to other barbecue hungry individuals.