22/05/2026
What started as an obsession with low-and-slow smoke is finally turning into something much bigger. The paperwork cleared the state this week, our LLC is approved, and we are officially moving toward a mid-summer launch.
Right now, we are finalizing the logistics and building a brand-new, custom reverse flow smoker from scratch to handle the cook volume we’re going to need.
Here is the game plan for this summer:
📍 Weekend Pop-Ups: Partnering with local businesses right here in Wauconda/Lake County to drop weekend BBQ sales.
📋 The Menu: We’ll be alternating our menu from pop-up to pop-up, switching between pork-focused weekends (think premium St. Louis ribs, pulled pork, and pork belly burnt ends) and beef-focused weekends, all paired with mouth-watering sides to tie the whole dish together.
💼 Catering: Booking private gigs, backyard parties, and events to bring the pit straight to you.
Turning a passion project into a real company takes a ton of work, and it definitely doesn’t happen alone. I want to say a massive thank you to everyone who has supported the journey, tested my food, and given me honest feedback along the way.
To my close friends and family—thank you for sitting through the early, experimental days years ago when the food wasn’t always perfect while I was still trying to figure out fire management and airflow on a stick burner. Your willingness to be my test subjects is the exact reason the recipes are where they are today.
We’re spending the next few weeks dialing in the smoker build and getting the website ready over at BeerdedBBQ.com.
Mid-summer is coming fast. We can’t wait to feed you guys.
Semper Fi,
— The Beerded BBQ Team
