In 2000, Russ and Kristen Cornette, and Matt and Deena Gamble attended the Prestigious Palmetto Pig Pick’n at Brittlebank Park in Charleston, SC. As they walked around sampling the barbecue, they figured they could cook better tasting barbecue, and the cooking team was born. They needed a cooker large enough to cook a whole hog, so Russ’ father built them a custom wood-burning cooker in Louisiana, which they call the “Cajun Microwave,” commonly used in South Louisiana. The whole hog is placed in the bottom of the “box.” The fire is built in the actual lid of the “Cajun Microwave” and the heat conveys to the hog from the lid down.  Since Russ is the team’s pit-master and the “Cajun Microwave” was the team’s only cooker, it was natural to use a name with Louisiana roots. Bayou Barbecue was thought of and it has proven to be a perfect fit.

In their first competition in 2001, the team consisted of Russ and Matt. Russ’ father was on-site for the christening of the “Cajun Microwave.” No awards were won at this competition, but many lessons were learned and knowledge was gained. The team grew to include permanent members Jim Fisk and Dennis Jarrett, as well as gaining help when available from Rocky Fisk and Scott Hildebrand. Today the team has expanded their cooking capabilities by adding a new cooker in 2004. Affectionately known as “The Hunley,” the guys drove to Florida to pick up the new cooker after placing the winning bid on E-Bay.

Bayou Barbecue continues to enter numerous competitions each year.