NAME: Arthur Aguirre


TEAM NAME: Fireside Smokers


HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: Since May 3rd 2008. That’s the day my wife gave me a Brinkman Smoke’N Grill for my birthday…she’s regretted that gift everyday since then.


WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: I cook solo. However, my team includes The General (my vegetarian wife, Jamie), McGuyver (Tony St. John) and my crew from Fireside Hearth and Home.




HOW DID YOU GET YOUR START IN BBQ: My buddy Scott Thomas from held his first BBQ contest at Jefferson Barracks and he asked me to enter it. So, I did and placed 3rd in ribs, 3rd in pork steaks and 4th place overall out of 18 teams.


WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: I remember how fast the comp came and went…I also remember how hot my appetizer entry was because I used Habanero cheese in my Atomic Buffalo Turds. Not a good idea, it placed 17th.


WHAT ADVICE DO YOU HAVE FOR NEW COOKS: Pick a pitmasters brain about competition BBQ. The best opportunity to talk to one is on a Friday night. Saturday’s are not suggested, lots to do that day and turn in times are off limits to visitors.


WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: I cook Kansas City style…extra sweet and rich, but with my own exotic twist. I cook on a Yoder YS640, Smokin’ Brother’s 30″ and a Big Green Egg.


WHAT IS YOUR SECRET WEAPON AT A COMPETITION: Bad luck has been my secret weapon. When a grill falls out of my trailer, a huge storm hits my site, breaking my garage door sensor leaving for a comp or almost being DQ’ed for chicken turn-ins, bad luck results in awards. I’d rather be lucky than good when going up against great competition.


WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: Ribs are my favorite, they’ve won me the most money. I reveal all my rib secrets on my website ( Check out my post on the 3-2-1 method.


FAVORITE ST. LOUIS BBQ SOCIETY EVENT: It’s a tie between AMVets Spit on the River and Tri-County BBQ Championships. Kirk Southard and Mike Bippen go above and beyond to make pitmasters feel welcomed. Glad to call them both my friends and I’ll be at both comps again!


BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF: My cookbook: America’s Best Barbecue: Recipes and Techniques for Prize winning Ribs, Wings, Brisket and more.  Nearly 400 pages, 200 recipes and 150 pictures of the best barbecue. Available in all major bookstores and everywhere online. Also found locally at Fireside Hearth and Home, St. Louis Home Fires and Gateway BBQ Store.


WHAT DOES YOUR BBQ FUTURE HOLD: In the short term, I have goals to win a Grand Championship, the inaugural Budweiser BBQ Series Cup and Team of the Year. Not sure about the long term, having too much fun enjoying the moment. I hope to get my sons involved (ages 6 & 7).



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