Pit Dragon BBQ

03/29/2026

I know.,I miss you too.

Here’s a little snippet from a day my old friend and I had when we “pretended” to be chefs…
All from scratch concoctions including a shrimp bruschetta, seared marinated lamb chops with seasoned asparagus, and red wine braised short ribs with dragon sauce and velvet potatoes. An amazing day of cooking and fun with one of my oldest and best friends!

07/22/2025

A perfect medium rare reverse-seared cowboy ribeye! Takes patience, but entirely worth it.

07/21/2025

Coming to 2026….(maybe sooner once I start making sauces again)

07/04/2025

Happy 4th! Don’t f*ck with my eagle. Love you all😘

07/04/2025

Coming back to life. More to come. 😉

11/18/2022

Waygu French onion burgers with aus jus. Includes provolone (couldn’t find gruyere), caramelized onions, burger seasoned with Bearded Butcher Black seasoning mixed with French onion soup mix, bacon maple jam on butter toasted onion buns with a homemade au jus.

10/03/2022

The new and uniquely specialized “Shotgun Schoeny” hot sauce went over well for my friend Tim Schoenhoffen’s 40th birthday. It includes homegrown pickled habaneros, fresh squeezed lime, red chile powder from Hatch, New Mexico, and a bunch of other stuff.

08/24/2022

Still here, and still working hard to make the most hearty and savory dishes with as much flavor as possible! Working on some new sauces and recipes that only pass muster if I think they are perfect, so stay tuned!

01/29/2022

Beef ribs, baby! Enough said! Mother of god, these were meat butter. (Ok, I guess I had more to say) 😂

11/16/2021

Had a conversation with a fellow hockey parent friend tonight. This brief chat had me doing some unintended thinking (and thinking can hurt the memory muscle) 😂.

I appreciate the support from everyone through the years so much as I muddled-through ways to make this “kinda” business something that would satisfy my passion. I may have never owned a food truck (despite countless hours trying to make it work in the most difficult state in the US to do it…and I’m not kidding), and I may have never really launched this off of the ground in the way I originally anticipated.

I HAVE, however, been able to reach people through food when it matters most, and I even had the amazing opportunity to cater the HCMC EMS picnic 3 times. Served the good people of the MN Teen and Adult Challenge, and was honored to gift some food to people in struggling times.

Standby for more information, but I think I want to make the most out of the time I have left on this rock by doing something with this that could be unique and beneficial to people in our community. I know my son is looking for a job 🤷‍♂️. This might be the right path for this on several levels.

To be continued…..

J

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09/27/2021

Successful attemp at Al Pastor! It was unbelievable!
I used an 8” skewer with 1/2” center cut pork loin. Extremely tender but still had structure which is key.
Also, seasoned buttermilk brined whole chicken with Holy Voodoo seasoning