Kerry Koenig

I Kerry Koenig am a second generation pitmaster I trained under my father Richard Koenig My father spent 35 years in the Navy on submarines . He fought in two wars WW2 and the Korean war. When he retired he became a chef.and then opened up a barbecue restaurant in San Diego California and that's where I was born in 1970 after building a successful business he decided to teach his trade so he bought a 35 ft Winnebago motorhome and we traveled different Job corps throughout the United States so I traveled with my dad as a young boy learning the technique throughout the years also teaching other youth a trade seeing how my dad was a pit master and a certified chef I learned a lot of skills I became a certified prep cook at the age of 15 and I became a pitmaster at the age of 18. I also had opportunities to do some competition backyard BBQ. so I've lived in Texas, Louisiana, Arkansas, Nevada, Arizona, California, Oregon, and Washington State. So I've learned a lot of different regions of cooking techniques. I have not attended a culinary school but my qualifications from hands-on training throughout my life is equal in a culinary profession. Trimming all proteins. briskets, ribs, turkey, pork butt, beef ribs, chicken, pork belly, beef cheeks, prime rib, strip steak, top round bottom round sirloin, Lamb, pecania, rib roast, ribeye steaks, saltwater freshwater fish and shellfish etc. Making my own rubs, Barbecue sauces, simple syrups, barbecue glazes. Cooking any and all proteins to the perfect temperature for service. In barbecue it takes days of smoking to prepare for One day of service. I'm catered weddings, business occasions, private parties, pop-ups. I also teach cooking classes. Like how to make sausage from scratch all the way to cook a brisket or that perfect steak.