Chris is the owner, chef, and Pit Master of Snoozle Q’s BBQ. He has always had a calling for making great food for his family and friends. Growing up in the working-class, neighborhood of Chicago’s south side, he was surrounded by a melting pot of culinary soul foods. His stepfather, Bernie, taught him the Chicago Style art of smoking meats–on an upright smoker made from a salvaged refrigerator! Additionally, Chris spent time with his uncles, family, and friends in Tennessee, who shared with him some of the secrets of real mid-south BBQ. He also learned to cook, season, and care for cast iron when he was young.
As much as he didn’t want to, he also described many long days in the kitchen with his father splitting the ends off green beans to prepare ham and bean soup. It was a great memory for him and he not only learned to make the soup, it helped him with discipline, patience and overall, a fun time with his father. He also was taught to make his fathers famous and sweet, Cincinnati Chili. “Good times and lots of great memories,’ he said.
His hunger for cultural and food knowledge continued with many trips to the Caribbean Islands with family and friends. Over the years, he fell in love with Scotch Bonnet peppers, thyme, and Pimento wood, while cooking in barrel grills/smoker. The locals taught him how to make jerk chicken and other specialties which Chris is honored to serve and share his love of Caribbean Cuisine.
In 2014, Chris’s travels took him to Greece for a summer where he immersed himself in the culture, language, and of course the food. He learned to grill and BBQ over olive wood and the importance of fresh meat, olive oil, vegetables, herbs, lemon, and tomatoes. He learned the art of cooking lamb on the grill and how to make homemade pasta that is light; perfect for a summer and fall evening.
His love of food and the pride he takes every time he fires up his smoker is felt by everyone that tries his food. Great BBQ takes time, and you cannot cut corners which is something he refuses to do. In fact, Chris chops his wood by hand with an ax! He knows it’s crucially important to cut the right-sized splits of wood for a clean burn. When asked why, he says “I put a lot of love into cooking, and everything needs to be right!” Love is something you can taste.”
