Some people are born to BBQ. Pat Goins was slow-smoked into it.

Raised on the backroads of Texas running moonshine and baptized in brisket, Pat’s been perfecting the art of smoked meat since most people were still figuring out how to use a microwave. He’s spent a lifetime mastering the low-and-slow lifestyle — from secret dry rubs to sauces so bold they should come with a warning label.

After years of backyard experiments, cookouts gone wild, and unsolicited meat advice to strangers, Pat finally did what he was born to do: open a food truck and bless Palatka, FL with the best damn BBQ this side of the swamp.

Now he’s serving up brisket, ribs, pulled pork, and other meaty miracles straight from his mobile smoke temple, known as Hungry Beaver BBQ. And yes — if you leave without sauce on your shirt, you did it wrong.

BBQ Credentials:

• 40+ years of hands-on BBQ experience

• Smoked everything from iguanas to goats

• Can identify wood types by smell alone

• Still hasn’t met a rib he couldn’t conquer

So whether you're a first-time rib rookie or a seasoned brisket connoisseur, Pat’s here to make sure you leave full, happy, and slightly sticky. Because if it’s not all over your face, you’re not eating it right.