The heart and soul. Without him, we would not be where we are today. Larry’s first job was as bus boy for a large cafeteria style restaurant. He worked there long enough to learn how to cook. From there, he moved to hotel banquet food service and restaurant prep cook. Finally, he landed a job managing a wine bar/restaurant in Palm Springs, CA. Now Larry has turned his full attention to the Art of the Q. He prepares his meats with all-natural, unadulterated apple and hickory wood. Seasoned with a proprietary blend of herbs and spices, his brisket and pulled pork are smoked for more than 12 hours and the ribs until they pull away from the bone. The result is truly amazing!!!!!!!!!!