The Work Behind Blackline BBQ Co.

Man checking ribs on a large outdoor smoker grill.

The Pitmaster - Daryl Lamoreau

I’m self-taught and learned this by putting in the time, a lot of trial and error, and figuring it out the hard way. I stick to what works and don’t rush it. When I’m cooking for you, it’s the same approach every time.

“He looks like someone who knows how to cook meat.”

Why I Started

I started BBQing because I wanted to do it the right way. Cooking over fire, taking the time it needs, and not rushing it. Now I want people to be able to have that at their own events.

Smoked beef ribs with a jalapeño on a cooling rack.

The Commitment

When you book Blackline BBQ, it’s taken seriously. I show up prepared, stay on schedule, and make sure everything around the cooking is handled the way it should be so you can focus on your event. The same time, effort, and attention goes into it as if it were my own.

What We Serve and How we Cook

Our Menu

The menu starts with the classics, pulled pork, ribs, and roasted chicken cooked low, steady and served hot. Alongside that, we serve unique items that stand out. It’s all juicy, tender and rich, the way it’s supposed to be.

Our Service

Blackline BBQ is built around bringing a pitmaster to your event. The cooking happens on-site, and it’s handled start to finish so it’s not something you have to manage or think about during the day. Every event is a little different. Reach out, and we’ll go over your headcount, timing, and what you want to serve. From there, we’ll put together a plan that fits your event.