Mike Belobradic, BBQ Chef
From Backyard Griller to Formally-Trained Chef.
About Chef Mike Belobradic
Introduction to BBQ.
Awhile back I used to run a country music indie label and as a result I spent a fair bit of time in North Carolina and Texas. That is where I first discovered my passion for wood-fired barbecue. Back in those days, a smoker was hard to find in my area.
Humble Beginnings.
My first smoker was a Weber Smokey Mountain. I didn’t really know what I was doing and so my first cook was smoked hamburgers. Let’s just say it didn’t go well and worse still, I’d invited guests to try my first dish. After that I realized I had a lot to learn.
Chef Mike.
As My skills progressed, I got pretty good at smoking and grilling proteins of all kinds, but I didn’t know much beyond serving a big hunk of meat. So I enrolled in culinary school to advance my skills (as fate would have it my chef instructor was from North Carolina).
The Wide World of BBQ.
After graduating from chef school, I became a KCBS Barbecue Judge for a few years. I also began seeking out barbecue dishes from around the globe. I’m fascinated by all styles of cooking over hardwood heat. I’m also a purist when it comes to wood (no pellets).
The Smokehouse.
As my ramshackle collection of cookers grew, The Smokehouse was created as part of a Disney-themed backyard reno. The Smokehouse was inspired by the EPCOT restaurant and became an outdoor kitchen that includes a brick oven
Bringing it all Together.
There’s nothing I enjoy more than having friends and family over to enjoy the yard and sample whatever is cooking in The Smokehouse. One thing I love about BBQ is that it’s a gathering place for one and all with something for everyone.