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Many customers want to know about the author and person behind the products
they are buying. Here I will tell you a little about each and some of our cookouts.
Author & BRC Chef, Ollie D. Bass
I'm 73 years young as of June 29, 2004. Worked in construction for several years and owned
and operated five bars and a night club while in construction for myself. Started cooking at a vary early age and continue
to cook today. Besides cooking for the bars and club for ever occasion we could think of, I did a lot of catering on the side
for some rather large crowds. Cooking comes natural to me and I love to create new dishes and see people enjoy them. I decided
to share my recipes and my way of cooking by writing a book. I worked on the book for 3 1/2 years. I almost gave up on
it several times. All the recipes in the book have been cooked and served many times over and we have never lost anyone yet.
In writing the book I wanted more than just a cook book. So what we have is a book with recipes. It's full of stories, facts,
helpful hints and wisdom. No pictures, you see all the sweet little old ladies know what a cake and pie looks like and Bubba
don't want to see them. Now all Bubba and most Rednecks I know are only interested in possums and deer. No body wants
to see a picture of either dead. If I had put playboy pictures in which they like, they would never get the recipes right.
So, there are no pictures. The book is 8X11 inches, 300 pages in big print so Bubba can read it. I'm retired and spend my
time promoting the book and products and still cooking. About the products; All
the Rednecks and Bubba's I know wear a cap. I thought it woud be appropriate for them to also have a tee-shirt and apron with,
"I cook with beer" on them so they could get all the bragging rights.
BRC Happenings!
Book signing party May 15, 2004 at Big Bubba's barbecue shed. Ollie's daugher Vicki Blazer
on the left, Ollie in the middle and Big Bubba (Bryan McHowell) on the right.
The stainless steel BRC Ultimate Cooking Machine was design and built by Ollie
in 2001. It's one of a kind with 4124 sq. inches of grill cooking space that holds up to three pigs at one time. Three 43
inch gas burners supply the cooking heat. Wood smoke box equipped with a fan supplies the smoke and circulates the heat so
the meat is cooked without turning. Three gas burners on the rear of the cooker with a box for cooking utensils, 5 gal. water
cooler, Ice chest for drinks or beer and a pressurized stainless steel tank to supply running water. Equipped with
twin flat LP gas tanks for gas supply and chopping board for chopped barbecue.
Many thanks to my good friend and neighbor Christine Williams for taking the time to edit the
book and keeping me on the right track.
Another big party under our big tent with the band playing on the far end. This is just one
of many tents we have for any occasion.
Ollie preparing food for the 4th. of July party 2003 at Big Bubba's Barbecue Shed.
BRC Chef Ollie teaching son, The
Future BRC Chef Andy Bass how to mix BRC Hush puppies the
proper way.
Below Ollie's nephew Bobby Bass cooking mouth watering BRC Hush Puppies.
Everybody gets in on the act. We will for help and not bashful about it. The food is always better
when you are a part of preparing it.
Linda serving chopped Barbecue, Ollie's wife
Brenda serving mouth watering Barbecue potatoes to
Gerald Sullivan.
The objective of our business is to provide a high quality product and reliable
service for our customers. We hope you will enjoy visiting our web site and using our products as much as we enjoyed providing
them for you.
Ya'll come back every now and then to see what we are up too.
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