The BBQ Joint

Specialties

Crazy juicy brisket, pulled pork, meaty ribs and house made sides. Chef Andrew Evans offers his competition grade BBQ to the public. He uses the same rubs and sauces at competitions that are in the restaurant.

History

Established in 2013.

The world of BBQ – really over-​the-​top, award winning BBQ – is like a centuries-​old secret society. No one will tell you how to cook competition BBQ. Sure you’ll get the guidelines. You can go on the Internet and read basic recipes. You can visit the team blogs. But no one’s going to give you his or her secrets. That’s proprietary, kept within the family, not spoken aloud, so chef Andrew went on an odyssey of experimental trial and error to learn how to cook competition BBQ. Andrew started in his backyard, setting up his own amateur competitions. Chef Andrew judged competitions whenever he could get away from work and eventually began competing himself.

Finally, after seven years of cooking, experimenting, developing recipes and perfecting rubs, Chef Andrew wanted to share his results with the public. The BBQ Joint was born in January 2010 and has been serving a devoted fan base in Easton, MD. In 2013, he opened his second location in Pasadena, MD at Lake Shore Plaza.

Meet the Business Owner

Andrew E.

Business Owner

Former fine dining chef smokes some mighty fine barbeque.

Andrew Evans is that very rare, in fact, unique breed of culinary professional: philosopher/​entrepreneur/​fine-​dining-​chef-​turned-​competition-​barbeque champ. He went from being chef/​owner of the acclaimed Inn at Easton on Maryland’s Eastern Shore, to being chef/​owner of The BBQ Joint, around the corner — and has gained an intense following in his new incarnation, albeit in a somewhat different market.

The rubs, sauces, and all-​natural meats on the menu at The BBQ Joint are the same he uses on the National Barbeque Competition Circuit — where his team, «Walk the Swine,» is gaining notice: most recently being named the 2012 Reserve Grand Champions at Pork In the Park in Salisbury, MD — the second largest barbeque competition in the U.S. — and achieving highly respectable finishes in such fierce contests as the Smithfield Rib Super Series and the Safeway National Capital BBQ Battle.