Sounds like southern boys take BBQ seriously. 
Some years ago a fifteen year old kid in need of a job came to a shack on the side of the road that was known for their pulled pork sandwich. After a little convincing he was hired on to work under the watchful eye of the owner who introduced him to the world of barbeque. This young man moved forward in his culinary career, training in the best restaurants in the area over the next fifteen years, to become an executive chef on the Florida panhandle. Through this progression barbeque always held a special place in Josh Daugherty's heart. The sweet smell of wood smoke would take him back to the simple beauty of barbeque done right.
In the summer of 2007 Josh met a gentleman from Chattanooga Tennessee. Aside from being an accomplished restaurant veteran in his own right Mark "Gus" Garrigus was the man to see if you wanted high quality smoked pork. With a custom built smoker in his back yard and the knowledge to put it to good use, he quickly became the underground source for great barbeque. Gus' enterprise was given the name Bootleg Barbeque by a friend and local chef when he observed Gus selling smoked pork butts from the trunk of his car to local barbeque aficionados. The name stuck.
Gus began his tutelage in the art of smoking barbeque over a quarter of a century ago in Knoxville Tennessee. He was taken in by Buddy Smothers proprietor of Buddy's Barbeque and began to build the foundation for his style of barbeque. Gus' love affair with barbeque and his interpretation of the craft spanned the next thirty years taking him throughout the South East.
The first time Josh tasted Gus' barbeque everything fell into place. This is how it should be, a true commitment to the craftsmanship of barbeque. It was a far cry from the commercial too much sauce, not enough smoke, dry stringy product that was giving what he loved a bad name. Being as both of Josh's grandfathers were men of illegal means, one ran moonshine in Tennessee; the other sold store bought whiskey in the dry counties of Georgia among other things, the idea of Bootleg Barbeque caught his attention. This combined with Gus' abilities turned his mind to a simple but well executed restaurant concept.
The two decided to take Bootleg Barbeque above ground. Providing not only the best possible product available but doing so in an atmosphere that takes the fat pig off the sign and puts it in the smoker where it belongs. Bootleg Barbeque is more Rockabilly than hillbilly giving a retro throw back to the days when cars were fast, gas was cheap, men were strong, and hospitality was just the way things were done.
Josh and Gus invite you to come and experience Bootleg Barbeque for yourself. They will be opening in the newly built Pier Park in February of 2008.
Some years ago a fifteen year old kid in need of a job came to a shack on the side of the road that was known for their pulled pork sandwich. After a little convincing he was hired on to work under the watchful eye of the owner who introduced him to the world of barbeque. This young man moved forward in his culinary career, training in the best restaurants in the area over the next fifteen years, to become an executive chef on the Florida panhandle. Through this progression barbeque always held a special place in Josh Daugherty's heart. The sweet smell of wood smoke would take him back to the simple beauty of barbeque done right.
In the summer of 2007 Josh met a gentleman from Chattanooga Tennessee. Aside from being an accomplished restaurant veteran in his own right Mark "Gus" Garrigus was the man to see if you wanted high quality smoked pork. With a custom built smoker in his back yard and the knowledge to put it to good use, he quickly became the underground source for great barbeque. Gus' enterprise was given the name Bootleg Barbeque by a friend and local chef when he observed Gus selling smoked pork butts from the trunk of his car to local barbeque aficionados. The name stuck.
Gus began his tutelage in the art of smoking barbeque over a quarter of a century ago in Knoxville Tennessee. He was taken in by Buddy Smothers proprietor of Buddy's Barbeque and began to build the foundation for his style of barbeque. Gus' love affair with barbeque and his interpretation of the craft spanned the next thirty years taking him throughout the South East.
The first time Josh tasted Gus' barbeque everything fell into place. This is how it should be, a true commitment to the craftsmanship of barbeque. It was a far cry from the commercial too much sauce, not enough smoke, dry stringy product that was giving what he loved a bad name. Being as both of Josh's grandfathers were men of illegal means, one ran moonshine in Tennessee; the other sold store bought whiskey in the dry counties of Georgia among other things, the idea of Bootleg Barbeque caught his attention. This combined with Gus' abilities turned his mind to a simple but well executed restaurant concept.
The two decided to take Bootleg Barbeque above ground. Providing not only the best possible product available but doing so in an atmosphere that takes the fat pig off the sign and puts it in the smoker where it belongs. Bootleg Barbeque is more Rockabilly than hillbilly giving a retro throw back to the days when cars were fast, gas was cheap, men were strong, and hospitality was just the way things were done.
Josh and Gus invite you to come and experience Bootleg Barbeque for yourself. They will be opening in the newly built Pier Park in February of 2008.
Josh! We can't wait to give it a try. MMMMMMM, we love some good bbq. 
