About
30 years of fire, flavor, and backyahd passion
About Backyahd BBQ
Our Story
It all started 30 years ago with a simple setup: steak and potatoes on an old Weber grill. Rain or shine, we were out there firing up the coals, learning the fundamentals of outdoor cooking that would become the foundation of everything we do today.
We grew up in New England - hence the name Backyahd BBQ with an "H" - and moved out to Seattle over 20 years ago. Neither place is exactly known for BBQ, but that doesn't stop me from doing everything I can to perfect it. Sometimes the best BBQ comes from the most unexpected places.
What began as weekend grilling has evolved into a deep passion for the art of BBQ. We've journeyed from those early days of basic grilling to mastering the low-and-slow techniques that transform tough cuts into tender, smoky perfection.
What We Love
Low & Slow Smoking
We're deep into the art of smoking now - spending hours perfecting our brisket, creating tender pulled pork, and making chicken that's juicy on the inside with that perfect smoky bark.
- • Brisket - our obsession and pride
- • Pulled pork that melts in your mouth
- • Smoked chicken with crispy skin
- • Ribs that slide right off the bone
Grilling & Griddling
But we haven't forgotten our roots. We still love firing up the grill for the perfect burger, crafting amazing tacos, and exploring anything else you can cook over fire or on a griddle.
- • Smash burgers with crispy edges
- • Smoky street-style tacos
- • Grilled vegetables and sides
- • Griddle breakfast and more
Our Philosophy
Three decades of cooking have taught us that great BBQ isn't just about technique - it's about patience, passion, and respect for the process. Whether it's a 16-hour brisket cook or a quick weeknight burger, we approach every meal with the same dedication to quality and flavor.
We believe that the best meals bring people together, and there's something magical about food cooked over fire that connects us to both our past and each other.
Join Our Community
Whether you're a seasoned pitmaster or just getting started with your first grill, we're here to share what we've learned and learn from your experiences too.