Bringing Real Barbecue Catering to New Jersey

Our New Jersey Barbecue Catering Service: How We Got Starting


Welcome to the inaugural entry into the Union Barbecue BlogBQ!  I’ll most likely keep these posts short and sweet and hope to update them regularly.  I’ll be posting new recipes, barbecue and smoking objectives here and hopefully be recapping some of the events we’ll be doing in the upcoming season.  You can check back regularly for some barbecue tips and techniques as well as see some of the other awesome projects we have lined up to get in full gear for the spring, summer, and fall.

So to kick this off, I feel obligated to share where I’m coming from:

Barbecue is a huge passion of mine.  But it goes beyond the meat.  To give you a more complete idea of why Union Barbecue operates the way we do, think about this:  When man pioneered into the western states of America or when Orville and Wilbur Wright first leapt into the air at Kitty Hawk or when the soldiers of WW2 stormed the beaches of Normandy under a hail of gunfire, do you think there was ever a moment when those men thought, “Holy shit, there’s gotta be a better way.”  Of course they did!  What sane man wouldn’t?  But the fact remains, those events occurred because even though it took an immense amount of testicular fortitude to push forward, those men persevered.  They didn’t take the easiest path, they didn’t set out for the small victory, instead they looked forward and asked, “Can I get the job done wholly and effectively?”  Now you may be asking yourself how on god’s green earth does barbecue fit into all this hyperbolic rambling and comparisons to great military endeavors…  And I’ll tell you.

It’s the mindset.

I don’t want to take the easy way up.  I don’t want to take the fastest route.  There’s no substance there for me.  I want to know how, why, and why not.  You can get BBQ anywhere.  Your local TGI Fridays, Applebees, or Chili’s probably has ribs on the menu.  You could go there now, pay 16$ and have a rack of ribs with mashed potatoes and broccoli.  But where’s the commitment?  Where is the passion?  Where is the desire for true achievement?

At Union Barbecue, we’ve committed to join with those people who desire to see true craftsmanship in the work they do and in the world around them.  From food, to products, to an everyday lifestyle, we want to make the statement that true quality takes time, passion, practice, and commitment.  We take pride in getting up in the early morning hours to stoke the fires, split the wood, and tend the meat.  We don’t cut corners on fuel, meat, methods, or flavors.  Sure, you could throw some ribs in the oven, turn it on and dump some sauce on it and call it barbecue, but is it?

To us, without the fire, smoke, time, and care we’d be selling our customers and ourselves short.  When you taste what we cook, you’ll know the difference.

Thanks for reading!

P.S.  For all those interested in learning more!

Among the large amount of general online research, I regularly reference the following websites and literature for solid and consistent barbecue knowledge:

  • Smoking Meat: The Essential Guide to Real Barbecue by Jeff Phillips
  • The Barbecue Bible by Steven Raichlen
  • Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue by Cheryl Alters Jamison, Bill Jamison


If you’re interested in learning more for yourself, definitely check these sources out to get some solid ground under your feet.

If you are looking to keep up with myself and the Union Barbecue team and a blog post doesn’t satisfy your voracious appetite for instant barbecue gratification, give us a follow on Instagram, Twitter, and Facebook for more instant updates (and pictures!) about what we’re up to.

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