Studying under the best pitmasters and reading every shred of material he could find, he entered his first professional competition 10 years ago, achieving instant success with two top ten finishes in brisket and pulled pork.

After perfecting this early success and along with wife Lisa and her award winning sauce, they started off on the Bar-B-Que circuit in 2002.

After numerous first place finishes, grand championships culminating with a Tennessee State Championship in 2005 and two top calls at the world famous Jack Daniels Invitational Championship including a top finish in brisket and a 3rd in the world finish in pulled pork, they wondered what would be next?

With friends and family urging "open a restaurant" many acclaimed the product as "the best they had eaten" so hence Blue Moon was born.

Here at Blue Moon we only use the finest and freshest cuts of meats and slow cook them over hickory wood for up to 14 hours everyday.  Wrapped in our secret rub, hand prepared and finished in Lisa's award winning sauce (if ya like).

Our other sides are just as fresh, from potatoes shipped in weekly from Idaho, every order hand cut and prepared fresh.  Many other items are from old family recipes.

Because our meats are smoked fresh every night, yes it's true sometimes we do run out of one, but we'll do it all over again tomorrow.

We have a limited menu but that allows us to do the right way every time so you'll never be disappointed.  Enjoy the culmination of over 20 years right here in your order!