THE BBBQ LEGEND:
How it all started...
Sometimes legends begin quietly. It all started in 1993 as a family reunion in a backyard on a summer day in rural Campbell Hall, NY. Brian and Robin Remaley decided it was about time that they had a down home, backyard barbecue so everyone in the family could have a taste of Brian’s Famous BBQ Ribs and enjoy some great Blues (their favorite music).
That barbecue has turned into a 17 year, star studded celebration of the Blues and a life that was tragically taken too early. It started small…some friends and of course family…The music consisted of legendary Blues Icon, Harmonica Player "Little Sammy Davis" (A Little Walter Achievement Award Winner).The late great and much missed blues guitarist "Bill Perry" , The Twisters, Jim Schearer and Gregg Morris, with production provided by Thunder Sound. In 2004, Brian’s nephew William Remaley passed away and “Brian’s Blues Stock” as it was fondly called at that point, turned into a full-fledged Blues festival to honor William’s all too short life.
Brian and Robin started
to feel that they weren’t meeting musicians just by chance. There must
be a reason artists were being put in their path and they had been
soul searching trying to find the answer. They now believe it was
destiny....with a little constant nudging (or maybe shoving) from nephew
mid 2010 Brian and Robin made the decision to open a restaurant and
Blues club in Middletown, NY. If William had never passed they would
never have taken the chance on opening up BRIAN’S BACKYARD BBQ & BLUES.
In it’s own way this heartfelt endeavor is a way to help the healing
process for their family and others who have experienced the same inner
feelings in life due to the passing of a loved one.
nephew’s energy is living through the great food, music and friendships
that have developed through the Backyard BBQ Festival and now through
the opening of the Hudson Valley’s PREMIER BBQ and Blues Restaurant.
LANG REVERSE FLOW SMOKER
J&R SMOKER- BIG REDTHE SMOKE MASTER
BBQ HALL OF FAMER . MYRON MIXON AND I. MYRON HAS WON THE MOST BBQ GRAND CHAMPIONSHIPS AND IS THE WINNINGEST BARBECUER OF ALL-TIME. I WAS LUCKY TO HAVE SPENT 3 DAYS WITH HIM AND HIS A-TEAM
The list of phenomenal musicians grew; Michael Powers, the fabulous Popa Chubby, Junior Mack, Michael Hill & the Blues Mob, Slam Allen, The Redden Brothers, Dan Brother, Gary Dow, SaRon Crenshaw, Sugarloaf Station, Third Degree.
Now it became an Nationally known music event. National recording artist such as; The Artimus Pyle Band, Pat Travers, Black Oak Arkansas, Derek St, Holmes & Greg Smith from Ted Nugent band, Les Dudek, Cactus, Blue Coupe - Dennis Dunnaway , Joe and Albert Bouchard, Corky Laing founding member of Moutain , K2 band, Joe Lynn Turner Rainbow/Deep Purple, Richie Scarlet, Bobby Messano band, Skinny Molly, Blue Lords, Rob Daniels band. seemingly endless list of amazing players and bands and of course there was THE FOOD!!!...Brian’s scrumptious Ribs and Chicken with all the fabulous fixin’s!. People would camp out for days from all over United States for the Backyard BBQ Festival!..
Your Host and BBQ Pitmaster :
Brian’s fabulous cooking techniques come from a long line of European chefs
and secret family recipes. His ancestors in the Old World were skilled in both
home-style and culinary cooking, grilling and boiling.
Brian brings this down home, yet sophisticated talent and expertise to the “south side” cooking up smoky, southern favorites to compliment Blues, Country and Classic Rock music to the
Hudson Valley in the State of New York.
Brian, had the opportunity to cook for legendary rocker / outdoors television show " spirit of the wild " host-Ted Nugent , Which Ted really enjoyed the smoked venison backstaps and the
blackberry dipping sauce
Brian's Backyard BBQ uses the only best Smokers built today- J&R Smokers (Mesquite,TX) and LANG Smokers (Georgia) For the Best True Authentic Smoke flavor !!
CIA Culinary Graduate Chef Franz Christerer, Brings over 30 years of culinary expertise and skills to Brian's Backyard BBQ
Who brings in over 8 years of unique home style cooking
Johnson & Wales Culinary Arts