In his years as a culinary specialist in the Navy, John Gutierrez took some serious detours away from his home in the South Texas town of Beeville. He worked aboard the U.S.S. Stout, a ballistic missile defense destroyer, volunteering to cook meals on the ship’s Santa Maria–style direct heat grills. While aboard the Stout, he traveled as far as Batumi, Georgia, on the Black Sea, stopping in Israel, Crete, Italy, and Scotland. All that time, he was dreaming of his future barbecue joint. He distinctly remembers stepping off the ship onto the dock in Constanta, Romania, and thinking, “I wonder what my menu’s going to look like when I open my place.” At sea, he stood on night watch for hours, looking out at a…View Original Post
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