We're generations of "old school" BBQ pitmasters. From the rubs and spices to our preferred use of hickory in the slow smoking process, all of our recipes originate deep in the heart of Nacogdoches County, East Texas — the oldest community in the lone star state and where my dad grew up cooking brisket in an old BBQ pit. It was just a way of life.

So how did Madd Joe's BBQ come to be? It's the classic scenario:
after years of great family and friends feasting on the best backyard
BBQ in the neighborhood, all we heard was, "this stuff is so great,
you should sell it." And sell it we did! Starting in 1995, Mom and Dad Pantalion (that would be Marc and Betty) along with the entire family
started a concession business called "Roadhouse BBQ," cooking at
events throughout the Twin Cities area.

In 1997, Joe and Jeane Pantalion opened a take-out BBQ and catering restaurant named "The Rib Shack." They also resurrected the old family BBQ sauce recipe and improved on it to brew up what is now known as "Madd Joe's Original Brew." Again, family and friends could only say, "this stuff is so great you should bottle and sell it!" We agreed.

The old Rib Shack has transformed into Madd Joe's BBQ, a catering and sauce production facility located in North Branch, Minnesota. As a family we still love to get together in the backyard with the old BBQ pit. We associate the savory aroma and great taste of "old school home-cooked BBQ" with the best of times and great eatin' — an experience we'd like to share with you.

Thanks for taking the time to read our story and try our product. And when it's time for your next wedding, party or corporate event, call Madd Joes!