Eat It Like It You Mean It
The BRICKYARD team would very much like to participate in your upcoming event. We hope you will consider us for inclusion in your line-up. We believe we would add a unique flavour and excitement to your event and are fired up at the possibility to join your team.
The beginnings of my cooking career were in Boston Beach, Jamaica, where I was born. When I was 10 years old, I became the man of the house and was charged with performing the cooking chores, along with my grandmother, for the entire family. This included my three younger siblings and two cousins. A frequent cooking style for us was called “pit slow cooking”. Using wood for fuel, we dug deep holes in the sand, and cooked in this manner. As it turns out, this was essentially the same approach as the pit barbecue style of the American South.
Curator of the BRICKYARD Banner. Producer of bbq sauce & dry rib rub. Known as “Grandpa Ribber”
Has been working with Reuben since 1984. Is a true master of the grill and consistently serves up style & great ribs.
With 10 years of cooking and 4 years of Rib Fest Experience, Mark brings an added touch to the line.