“Learning to barbecue is a process. No book or written recipe, no matter what it says, can explain how to become a pit master” -Rick Agius
Here’s the deal good people. I have been working in the food and beverage industry since 1985. You know, when I was rocking a mullet and a Members Only jacket. As of today, I have opened restaurants; from pizza parlors, sub shops, all the way to Italian fine dining. One day, the good Lord spoke to me and told me it’s time to do God’s work, so I became part of the urban barbecue movement. Next thing I knew, I was blessed with the restaurant you know as Smoky Oak Taproom. Let me tell you folks, one thing does not change here, and will always be rule number one, “It’s all about the food”. We serve barbecue naked because we have nothing to hide. We have received your business and praise, and I thank you all from the bottom of my heart. From being named the number one bar on James Island and best ribs in Charleston, I find myself one humbled and flattered Detroit boy. But after it’s all said and done, it’s not just a job, it’s what I love to do!