Where it all Began

Our story in barbecue stems from a deep passion for great food. Both of our families have histories in the food industry. Marie’s father was a master baker and she grew up working in her family’s bakery. My family also has a history of supper club and restaurant ownership. We have always loved traveling the country sampling BBQ from different regions and talking to culinary school trained chefs and experienced pit-masters. Things went to the next level when I discovered a friend and coworker of mine was an award winning competition pit-master. He was also the organizer for a professional BBQ contest in Minnesota and asked for our help. So we took judging classes and became certified judges for the Kansas City BBQ Society’s professional circuit. During this time we traveled throughout the Midwest researching types of smokers, rubs, and sauces and speaking to pit-masters from around the country.

After four years of judging we decided to try competing ourselves. We took competition classes from current and former national champions, gathering all the knowledge we could about the ever-evolving world of barbecue. One of the things that impressed me the most was the camaraderie among all the BBQ teams. There really was a “BBQ family” and we were truly honored to become a part of it.

Along the way we were constantly perfecting our flavor profile on our brisket, ribs, pork and chicken using nothing but top quality meats and the finest quality seasoned wood for smoking. All our meats are slow smoked to tender-and-juicy perfection. Now with 12 years of competition experience behind us and a family history of restaurant and supper club ownership, along with culinary trained chefs, the Rebel Fire Que’n Company brings you award winning meats, sauces and made-from-scratch side dishes, all served by our friendly staff. We work hard to make your experience one you will never forget. Your satisfaction is our greatest reward.