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My love for cooking started early, standing in the kitchen with my mom and grandma. I learned by watching them, asking questions, and soaking up the little details that made food taste like home. As I got older, I began experimenting on my own—first with BBQ sauce. Friends and family loved it, and I realized I was onto something.
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Starting in Belle Plaine, MN, I tested recipes in the basement apartment I shared with my future wife. I’ll never forget how many times I smoked us (and the dog) out of the place—lesson learned. From there, I graduated to a propane grill, building a makeshift tinfoil box for wood chips and offsetting the heat. Eventually, I invested in a small backyard offset smoker, and later, with the help of my close friend Burd, we worked our way up to a full-size reverse flow stick smoker.
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Word spread, and before long we were being asked to cater friends’ events—weddings, graduations, hockey banquets, birthday parties, and more. Each cookout grew my passion and sharpened my skills.
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After losing two fingers in an accident, corporate America told me I wasn’t fast enough to meet their metrics. Instead of giving up, I took the little I had saved in a 401K, walked away, and poured everything into building Peak to Valley BBQ. What started as a basement experiment is now a growing business built on community, tradition, and a whole lot of smoke.
At Peak to Valley BBQ our mission is simple: to elevate the barbecue experience with the finest quality ingredients, time-honored cooking techniques and a commitment to excellence.
Explore a menu that reflects our passion for barbecue. From savory pulled pork to succulent ribs, perfectly smoked brisket and even vegetarian options (nobody should just eat sides at a BBQ), each dish is crafted with care and expertise. We also offer a range of sides and sauces to complement the main event ensuring a well-rounded and unforgettable experience.
